A delightful twist on the classic spaetzle, enhanced with a touch of herbs and golden butter.
Combine the flour, salt, and nutmeg in a mixing bowl.
Ensure the dry ingredients are well combined to evenly distribute the seasoning.
Add the eggs and water to the dry mixture and stir until a smooth, slightly sticky dough forms.
Mix the dough until it just comes together; overmixing can make it tough.
Bring a large pot of salted water to a boil.
Use a large pot to prevent overcrowding the spaetzle while cooking.
Press the dough through a spaetzle maker into the boiling water.
If you don't have a spaetzle maker, use a colander with medium holes and a spatula.
Cook the spaetzle until they float to the surface, then remove with a slotted spoon.
Floating indicates the spaetzle are cooked through.
Melt the butter in a skillet over medium heat, then add the cooked spaetzle and toss to coat.
Let the spaetzle brown slightly for added flavor.
Garnish with fresh parsley before serving.
Fresh herbs add a burst of color and flavor to the dish.
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