Instructions:

Serves about 6

4 large eggs
1/4 cup milk + 2-3 Tbsp. more depending on moisture of the flour
2 1/4 cups flour
1 teaspoon salt
1/16 teaspoon freshly grated nutmeg
2 tablespoons finely minced parsley
1/16 teaspoon freshly ground white pepper
1 tablespoon vegetable oil
2 tablespoons salted butter

Beat the eggs in a mixing bowl until they're thoroughly blended. Add the milk and blend well. Add the flour, salt, nutmeg, 2 tablespoons parsley, pepper and vegetable oil and beat until you've worked the ingredients into a smooth dough. The dough should be moist, but not runny and form bubbles when beaten.

In a large stock pot bring 12 quarts of salted water to a boil. Place a 1 cup portion of the dough in a colander or other device with appropriate size holes. Using the back of a spoon or plastic scraper, force the dough through the containers holes into the boiling water. Hold the colander at 10' above the water so the dough still in the colander doesn't cook.

The spaetzle take only 2 or 3 minutes to cook. They're done as soon as they rise to the surface of the water. Remove them with a slotted spoon or skimmer and spread them out on a sheet pan lined with parchment paper to cool. Repeat with another cup until all is used.

Melt the butter in a large non-stick pan over medium-high heat until it starts to foam and turn noisette. Add the spaetzle and saute until they're very lightly golden, tossing them frequently so they don't stick and burn.

TO SERVE: Place the spaetzle in a warm serving dish and serve immediately.