How to Make creamy, buttery German-style spaetzle

No one can resist the taste of spaetzle. It's undeniably one of Germany's best creations. And German spaetzle is even a hit during the holidays! So, join Robert Daugherty as he shares his heritage and skill in making German spaetzle.

Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to holiday Roast Goose. Robert's early culinary inspiration, Richard Lee Daugherty, would be proud!

Ingredients (batter makes 12-16 side portions):

For Spaetzle Batter

* 4 large eggs
* 6 oz (¾ cup) whole milk
* ½ tsp sea salt
* ground black pepper to taste
* freshly-grated nutmeg to taste
* 12 oz (2¾ cups) all-purpose flour

For Boiling, Sautéing & Finishing

* pot of boiling salted water
* bowl of ice water
* 4 tbsp unsalted butter
* 2-3 tbsp chopped Italian flat-leaf parsley
* kosher salt to taste
* ground black pepper to taste

Special Equipment

* nutmeg grater or microplane
* stockpot
* spaetzle board or colander
* spider skimmer
* medium sauté pan