Spaetzle

By Madeleine Kamman Fine Cooking Issue 37

These homey, irregularly shaped noodles are the ultimate comfort food, perfect for soaking up the flavors of hearty winter stews. Though you can buy a specialized spaetzle maker for dripping the batter into a pot of boiling water, this technique of scraping the batter with a spatula produces the same ragged-looking dumplings.

3 cups all-purpose flour; more as needed

9 large eggs, well beaten

1 cup milk

3 cloves garlic, mashed to a paste or finely minced

½ cup finely chopped fresh flat-leaf parsley

1 tsp. coarse salt; more to taste

Heaping ¼ tsp. freshly ground black pepper; more to taste

8 Tbs. unsalted butter; more as needed

Directions at finecooking.com

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