Späetzle Sautéed With Shallots

1. 1

   Bring 2 quarts of water and 1 tablespoon salt to boil in a 4-quart pot.

2. 2

   In a medium-sized bowl, combine flour, egg, egg yolk, milk, salt, pepper, and nutmeg. Let rest until water is fully boiling.

3. 3

   Reduce heat to low. Being careful of hot steam and taking care not to splash water on yourself, press and scrape half of the dough through a colander with large holes, the large holes of a box grater, or the largest holes for a ricer directly into the boiling water, scraping the dough off so that small pieces fall into the water.

4. 4

   Return to high heat and boil until spaetzle float. With a slotted spoon, remove them to a large bowl. Repeat with remaining dough.

5. 5

   Heat oil and shallot or onion in a large saute pan over medium high heat.

6. 6

   Pat any excess water off spaetzle with a paper towel and add to saute pan. Add Dijon if using. Cook until lightly brown and crisp, 2-3 minutes. Toss with of butter and serve.

* Per serving · 4 servings · Values may vary.

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