German Spaetzle in 25 Minutes

Instructions:

1. Combine the flour, salt, and nutmeg in a mixing bowl. Whisk in the eggs and milk one at a time. Use a sturdy whisk or wooden spoon to beat the batter vigorously for 3–5 minutes until smooth and small air bubbles form on the surface.
2. Bring a large pot of salted water to a boil, then reduce the heat to a steady simmer. Press the batter through a spaetzle maker or scrape small slivers of dough into the water using a knife and board.
3. Cook for 2–4 minutes. Once the dumplings float to the surface, remove them with a slotted spoon and drain well.
4. Melt butter in a large skillet over medium-high heat. Add the cooked spaetzle and sauté for 3–5 minutes without stirring too often, until the edges are mahogany-colored and the dumplings smell nutty.
5. Garnish with chopped fresh parsley before serving.