Spätzle

In a large bowl whisk together the All-Purpose Flour with a generous pinch of Salt and a small pinch of Ground Nutmeg.

Create a well in the flour mixture and add the Eggs and about half of the Water; beat vigorously until smooth, then add more Water a tablespoon at a time until you have a thick, elastic batter that will slowly drip off a spoon.

Allow the batter to rest 10–15 minutes at room temperature to let the flour hydrate and the gluten relax.

Bring a large pot of water to a rolling boil and season with salt; keep a bowl of ice water or a colander nearby for draining.

Working in batches, press the batter through a spätzle maker or a coarse-holed colander directly into the boiling water, or use a wet knife or spatula to cut small strips from a board into the pot.

When the spätzle float to the surface, cook them for another 1–2 minutes, then scoop them out with a slotted spoon and drain. Repeat until all the batter is cooked.

Melt the Unsalted Butter in a large skillet over medium heat, add the cooked spätzle and toss gently until they are warmed through and lightly golden. Taste and adjust seasoning with additional salt if needed, then serve immediately.