How to Make creamy, buttery German-style spaetzle

No one can resist the taste of spaetzle. It's undeniably one of Germany's best creations. And German spaetzle is even a hit during the holidays! So, join Robert Daugherty as he shares his heritage and skill in making German spaetzle.

Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to holiday Roast Goose. Robert's early culinary inspiration, Richard Lee Daugherty, would be proud!

Ingredients (batter makes 12-16 side portions):

For Spaetzle Batter

* 4 large eggs

* 6 oz (¾ cup) whole milk

* ½ tsp sea salt

* ground black pepper to taste

* freshly-grated nutmeg to taste

* 12 oz (2¾ cups) all-purpose flour

For Boiling, Sautéing & Finishing

* pot of boiling salted water

* bowl of ice water

* 4 tbsp unsalted butter

* 2-3 tbsp chopped Italian flat-leaf parsley

* kosher salt to taste

* ground black pepper to taste

Special Equipment

* nutmeg grater or microplane

* stockpot

* spaetzle board or colander

* spider skimmer

* medium sauté pan