- 1 cup milk
- 3 eggs
- 2 cups all-purpose flour
- 2 tsp. salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus more, to taste
- 1/4 tsp. freshly grated nutmeg
- 3 Tbs. chopped fresh flat-leaf parsley
- 3 Tbs. chopped fresh chives
- 4 Tbs. (1/2 stick) unsalted butter
Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
Just before serving, in a large nonstick fry pan over medium-high heat, melt the butter. Add the spaetzle and sauté, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes. Season with salt and pepper, and add the remaining 2 Tbs. each parsley and chives. Transfer to a warmed large serving bowl and serve immediately. Serves 6.