German Homemade Egg Spaetzle - cooking recipe

Ingredients

1 cup sifted all-purpose flour
2 tablespoons sifted all-purpose flour
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 large egg
6 tablespoons milk
3 -4 gallons boiled salt water (for cooking spaetzle)
1/4 cup melted unsalted butter

Preparation

TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve-but no longer than an hour or two.
Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large saute pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
Jean Anderson Cooks.