Spatzle

• 4 large egg yolks
• 1 large egg
• 1 3/4 cups whole milk
• 1 pound (about 3 cups) all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup peanut oil
• 1/2 cup (1/4 stick) unsalted butter, melted
• 1 tablespoon fresh parsley, minced

1. In small bowl, beat together egg yolks, egg, and milk.
2. In medium bowl, whisk together flour, nutmeg, salt, and pepper. Add egg mixture to flour mixture and mix with wooden spoon just until well blended. (Do not overmix.) Refrigerate, covered, at least 1 hour or overnight.
3. Bring large pot salted water to boil. Fill large bowl with ice water. Place spatzlemaker, perforated sheet pan, or large-holed colander on top of pot. Force one-third of batter through holes into water. Cook until spatzle float to surface, 4 to 5 minutes, then transfer immediately with slotted spoon to bowl of ice water. Make 2 more batches in same manner.
4. When spatzle are cool to touch, drain well and toss with 1/4 cup oil. (Spatzle can be prepared up to this point and refrigerated, covered, up to 2 days.)
5. In large saute pan over high heat, heat remaining 1/4 cup oil. Add spatzle and cook, without moving pan, until undersides are brown, about 2 minutes. Add butter and saute until golden brown, about 2 minutes more. Season to taste with salt and pepper. Sprinkle with parsley and serve.

egg yolks, egg, milk, flour, freshly grated nutmeg, salt, freshly ground black pepper, peanut oil, unsalted butter, fresh parsley

Taken from www.epicurious.com/recipes/food/views/spatzle-234063 (may not work)