Spaetzle

4 servings

4 egg yolks
1 egg
1 3/4 C milk
1 lb flour
1/4 t nutmeg, freshly grated
1 t salt
1/4 t black pepper, freshly grated
1/2 C peanut oil
1/2 C butter, melted
1 T parsley, minced

In small bowl, beat together egg yolks, egg, and milk.

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 one hour up to overnight.

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 1/3 of batter through holes into water. Cook until spatzle float to surface, 4-5 minutes. Transfer immediately with slotted spoon to bowl of ice water. Make 2 more batches in the same manner.

When spatzle are cool to the touch, drain well and toss with 1/4 C oil. (Spatzle can be prepared up to this point and refrigerated, covered, up to 2 days)

In large saute pan over high heat, heat remaining 1/4 C 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.