Herbed Spätzle

Spätzle are little dumplings.
They’re often served like pasta,
as a side dish to accompany saucy dishes.
Making spätzle batter goes against every
batter-making principle you’ve ever learned,
as you beat the mixture until it is thick as glue.

Ingredients:
5 large eggs
1 cup whole milk
1/2 cup water
Pinch of freshly grated nutmeg
1 teaspoon kosher salt
3 1/2 cups all-purpose flour
1/4 cup minced mixed fresh herbs,
such as chives, parsley, and thyme
6 tablespoons unsalted butter

Directions:
Combine the eggs, milk, and 1/2 cup water in a large mixing bowl,
and beat well with a wire whisk. Add the nutmeg and salt,
and season with freshly ground black pepper.
Add the flour in two parts, using a whisk
to mix well after each addition.
Mix the batter until it is smooth
and all the lumps have disappeared.
Batter will be thick and gooey.
Stir in the minced herbs,
and set batter aside to rest for 30 minutes.
Bring a large, wide pot of salted water to a simmer.
Fill a mixing bowl with cold water and set aside.
Place about 1 cup of batter into a spätzle maker set over the pot,
and press the batter through into the simmering water.
(Alternatively, you may use a metal colander with large holes
and a rubber spatula to make the spätzle.)
Simmer the dumplings until they rise to the surface of the water,
then cook them for about 1 minute more.
Remove the spätzle to a bowl filled with cold water to cool them.
When all the spätzle are cooked and cooled,
drain them well and set aside.
Melt 3 tablespoons butter in a large frying pan over medium-high heat. When it is very hot, add about half the drained spätzle
and cook until the dumplings are well browned.
Season with salt and freshly ground black pepper,
and place in a serving dish.
Repeat with the remaining butter and spätzle.