Jalapeno Spaetzle

• 5 jalapeno chiles
• 1 cup water
• 4 cups unbleached all-purpose flour
• 12 eggs
• salt
• nutmeg
• pepper
• 2 tablespoons unsalted butter

1. Place the jalapenos and the water in a small saucepan and bring to a boil over med heat.
2. Simmer, uncovered, for 10 minute Drain and when cool enough to handle, remove the stems from the chilies and puree them in a blender or a food processor fitted with a steel blade.
3. Force the puree though a sieve and set aside.
4. Place the flour and 6 of the eggs in a mixer bowl and beat to combine well.
5. Add the remaining eggs, 2-4 T of the jalapeno puree, and the seasonings abd beat the mix for 7-10 min, or until enough air is incorporated that air pockets begin to appear.
6. Bring a large amount of salted water to a b oil.
7. Using a potato ricer or a grater placed over the pot, drop the spaetzle into the water.
8. Boil for 2 min, then remove with a slotted spoon and place in ice water to cool.
9. Drain, pat dry on paper towels, and sautee in the butter to warm before serving.
10. Note: The spaetzle can be made a few hours in advance.
11. They will reheat in the butter.

jalapeno chiles, water, flour, eggs, salt, nutmeg, pepper, unsalted butter

Taken from www.food.com/recipe/jalapeno-spaetzle-355013 (may not work)