Seasonal Veggie Spaetzle

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 4 eggs

2 cups flour
1/4 t salt
1/4 cup melted butter
1 pinch nutmeg
dash white pepper
oil for sauteing 
butter to finish
*add whatever seasonal veggies are looking their best at the farmers markets
mix together all the ingredients except the butter & oil
using a whisk, stir till the batter has a very thick pancake
like consistency. 
let the batter sit in the fridge for up to an hour before cooking
to cook use a double boiler with a perforated pan on top
pour the batter onto the perforated pan & push it through 
with a flat spatula 
once the batter has been pushed through, lift the perforated 
pan & gently stir the noodle like pieces in the boiling water. 
strain the noodles out & place into ice water
once cool through remove from water & dry
place salad oil in saute pan 
once oil starts to smoke, add in the spaetzle 
stir around immediately so the spaetzle does not stick
once it starts to brown, flip the spaetzle
add some whole butter, herbs, salt & pepper & serve hot