Spaetzle

1. 1

   Set a large pot of water to a boil and salt it.

2. 2

   In a bowl, combine flour with pepper and a large pinch of salt.

3. 3

   Lightly beat together eggs and milk, and add to flour, stirring.

4. 4

   If necessary, add a little more milk until mixture has the consistency of pancake batter.

5. 5

   Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk.

6. 6

   Repeat, using about one-third to one-fourth the batter, depending on the size of the pot.

7. 7

   When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water.

8. 8

   Repeat until all the batter is used up.

9. 9

   Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day.

10. 10

    Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat.

11. 11

    When it's hot, add spaetzle a few at a time, and quickly brown on both sides.

12. 12

    Serve hot, garnished with parsley or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.