Ingredients (serves 2)

Ingredients for the Spätzle (to be mixed in advance)

• 1 large egg
• 60 ml / 1/4 cup milk
• 20 g whole-wheat flour
• 60 g all-purpose flour
• A pinch of fine sea salt
• A pinch of grated nutmeg

Ingredients to dress the Spätzle

• 1 tablespoon / 14 g browned butter or regular butter
• 2 tablespoons freshly grated Parmigiano-Reggiano plus to taste

Instructions

How to make Spätzle

In a small bowl, lightly whisk the egg to blend yolk and white. Add the milk and whisk briefly.

Sift flours on the liquid ingredients while stirring with a wooden spoon. Add salt and nutmeg and stir to incorporate.

Refrigerate for at least an hour. (I usually prepare the batter in the morning to cook Spätzle for lunch.)

How to cook Spätzle

Since the Spätzle cook quickly, prepare the ingredients for the dressing before the water comes to a boil. Place butter in a skillet.

Bring a pot of salted water to a boil. Choose the pot so that it fits the Spätzle maker you are using. (My Spätzle maker fits perfectly on my 6-qt. soup pot.) Given the relative small amount of batter, I cook it in one batch.

Pour the batter into the container of the Spätzle maker and slowly slide it from side to side. Drops of batter plunge into the boiling water and then, as they cook, they come to the surface. Use a spatula to press all the batter through the holes. Remove the Spätzle maker and stir the Spätzle to make sure they separate nicely.

In the meantime, melt the butter over low heat.

Cook Spätzle for 2 minutes, then drain. Transfer Spätzle to the skillet with melted butter. Briefly turn up the heat to medium-low and sprinkle 2 tablespoons of cheese while stirring Spätzle gently. Plate and sprinkle additional Parmigiano-Reggiano on the Spätzle. Serve immediately.

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