Directions
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Make the Spätzle Dough: In a mixing bowl, combine flour, eggs, milk, salt, and a pinch of nutmeg. Stir with a wooden spoon or hand mixer until a thick, sticky batter forms. It should be looser than bread dough but thicker than pancake batter. Let rest for 10–15 minutes.
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Cook the Spätzle: Bring a large pot of salted water to a boil. Working in batches, press the batter through a spätzle maker or large-holed colander into the boiling water. Cook until the spätzle float to the surface, then let them cook for an additional 1–2 minutes. Use a slotted spoon to transfer the cooked spätzle to a bowl. Drizzle lightly with oil or butter to prevent sticking.
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Make the Sage Brown Butter: In a large skillet over medium heat, melt the butter. Add the sage leaves and cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty, and the sage leaves become crispy (about 3 minutes). Be careful not to burn the butter.
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Combine and Serve: Add the cooked spätzle to the skillet and toss to coat in the brown butter.
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Season with salt and pepper to taste. Serve warm, optionally topped with grated Parmesan or Emmentaler cheese.
From Shawnie's class “OktoberFeast: Bavarian Bites & Beer”
