Herbed Spaetzle

• Kosher salt
• 3 cups all-purpose flour
• Freshly ground pepper
• Large pinch of freshly grated nutmeg
• 1 cup sour cream
• 1 cup seltzer
• 3 large eggs
• 1/3 cup chopped fresh dill and/or parsley
• 1 tablespoon whole-grain mustard (optional)
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 4 tablespoons unsalted butter

1. Bring a pot of salted water to a bare simmer.
2. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl.
3. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
4. Fill a large bowl with ice water.
5. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula.
6. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water.
7. Repeat with the remaining dough, letting the water return to a bare simmer between batches.
8. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels.
9. Toss with 2 teaspoons olive oil.
10. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
11. Increase the heat to high and add half of the spaetzle in an even layer.
12. Cook, undisturbed, until golden brown on the bottom, about 5 minutes.
13. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute.
14. Season with salt and pepper.
15. Repeat with the remaining butter, oil and spaetzle.
16. Photograph by Con Poulos

kosher salt, allpurpose, freshly ground pepper, nutmeg, sour cream, seltzer, eggs, dill, wholegrain mustard, extravirgin olive oil, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herbed-spaetzle-recipe.html (may not work)