Herbed Spaetzle

• 2 cups sifted all-purpose flour
• 1 teaspoon kosher salt
• Pinch freshly grated nutmeg
• 2 large eggs, lightly beaten
• 2/3 cup water
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 tablespoons snipped fresh chives
• Additional kosher salt and freshly ground black pepper

1. Combine the flour, salt, and nutmeg in a large bowl and stir well.
2. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth.
3. The texture should be the consistency of thick pancake batter.
4. If too thick, whisk in 2 to 3 tablespoons more water.
5. Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water.
6. Simmer until tender, 3 to 4 minutes.
7. Drain and rinse under cold running water.
8. (Spaetzle may be made a day in advance.
9. Keep covered and chilled.)
10. Heat the butter and oil in a large skillet over high heat until hot.
11. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes.
12. Add the chives and season with salt and pepper.

flour, kosher salt, freshly grated nutmeg, eggs, water, unsalted butter, vegetable oil, fresh chives, salt

Taken from www.foodnetwork.com/recipes/herbed-spaetzle-recipe1.html (may not work)