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1
Combine all the flour and 3/4 teaspoon salt in a large bowl.
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2
In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth.
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3
Add 1/4 cup of mustard and oil, and mix well.
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4
Prepare an ice bath in a large bowl and set aside.
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5
Bring 4 quarts of water seasoned with the remaining 1 teaspoon of salt to a rolling boil in a large Dutch oven or large, heavy pot.
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6
Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water.
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7
With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water.
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8
(The water will rise and foam quickly.)
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9
Cook the dumplings, stirring, until they rise to the surface, about 5 minutes.
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10
Transfer with a long-handled spoon or strainer to the ice bath.
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11
Repeat with the remaining batter.
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12
Drain and place in a large bowl.
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13
(The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
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14
Melt the butter in a large non-tick skillet over medium-high heat.
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15
When the butter is foamy, add the remaining tablespoon of mustard and swirl to blend.
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16
Add the spaetzle, parsley, and lemon juice, and stir to mix.
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17
Cook until the spaetzle is warmed through and the flavors are well blended, about 2 minutes.
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18
Remove from the heat and serve immediately.
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19
This is a great side dish to accompany either pork, sausage, or chicken.
