Spaetzle with Browned Butter
2-1/2 cups sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons butter
Additional salt and pepper to taste
In a large bowl, mix together the flour, salt and nutmeg. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.
Note: There are several spaetzle makers available. One is just like a potato ricer with different size holes. Another looks like a flat grater that fits on top of the pot. It has a hopper, into which you place the dough, that slides back and forth over the grater. That is what I have and it works very well. Many recipes suggest you use a colander if you don't have a regular spaetzle maker. I tried that years ago and, quite frankly, it did not work well and was terribly messy. It is possible that my colander holes were too large, or that the dough I made then was not the correct consistency.