3 cups flour

2 lg eggs

kosher salt

4 tbs unsalted butter; 2 tbs melted

freshly ground black pepper

chopped fresh parsley, for garnish

mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. beat with a wooden spoon until bubbles form, then stir in the melted butter.

bring a large saucepan of salted water to a boil. place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (or use a spaetzle press). cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. repeat with the remaining dough. rinse the spaetzle in cold water if not serving immediately and set aside.

before serving, saute the spaetzle in a skillet with the remaining 2 tbs butter until warmed through. season with pepper and garnish with parsley.

4 servings