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1 hour 30 minutes active
Spaetzle, which means “little sparrows” in German, are small, rustic dumplings—some call them noodles—made from a simple batter of flour, eggs and milk or water. The dumplings are formed by dropping the batter through the perforations of a Spaetzle maker, which resembles a large-holed cheese grater, into a pot of boiling water. Scooped from the water or drained, the cooked Spaetzle are unevenly shaped and charming, with a toothsome texture and agreeable flavor that makes them an excellent accompaniment to stews and braises. They can also be sautéed in butter and embellished with other ingredients, such as herbs and cheese, that turn the Spaetzle into a standout side dish. Spaetzle makers are relatively inexpensive and easy to source, but if not an option, you can improvise with a flat cheese grater with holes the size of the large holes on a box grater. Hold the grater above the boiling water, ladle on some batter and use a silicone spatula to work the batter back and forth and push it through the holes.
cups all-purpose flour
teaspoon freshly grated nutmeg