Buttered Spaetzle

Name: Buttered Spaetzle
Yield: Serves 4
Cuisine: Europe, Eastern European & German
Ingredients: 2 , large eggs, beaten; 1/3 cup, milk or water; 1/2 teaspoon, table salt; 1/4 teaspoon, ground white pepper; 1/8 teaspoon, ground nutmeg; 1 1/2 cups, unbleached all-purpose flour; 4 tablespoons, unsalted butter, room temperature, cut into 6 pieces

Side Dishes
Europe
Eastern European & German
Pasta, Grains, Rice & Beans
Pasta
Vegetarian

Appears in Cook's Illustrated May/June 1993

Spaetzle are thin, pasta-like dumplings common to Alsace, southern Germany, and Switzerland.

SERVES 4

TIME 1¼ hours

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