Ingredients
2 cups all-purpose flour
Salt and pepper
¼ teaspoon ground nutmeg
¾ cup whole milk
3 large eggs
2 tablespoons vegetable oil
1 shallot, chopped fine (optional)
2 tablespoons unsalted butter
Directions
MAKE BATTER Combine flour, ¾ teaspoon salt, ½ teaspoon pepper, and nutmeg in large bowl. Whisk milk and eggs until combined in medium bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest, 15 to 30 minutes.
COOK SPAETZLE Bring 4 quarts of water to boil in a large pan. Add 1 tablespoon salt to boiling water and set spaetzle maker over the pan. Transfer some of the batter to the spaetzle maker and use a spatula to scrape the batter across holes, letting it fall into the water. Boil until spaetzle floats, about 1 minute. Using a slotted spoon, transfer the spaetzle to a paper towel-lined baking sheet to drain. Repeat with the remaining batter. Pat spaetzle dry with paper towels.
FRY SPAETZLE Heat oil in a large nonstick skillet over medium-high heat until shimmering. (Optional: Stir in shallot and cook until softened, about 2 minutes.) Add the spaetzle and cook, stirring occasionally, until golden and crisp at the edges, 5 to 7 -minutes. Off heat, stir in butter. Season with salt and pepper. Serve.
MAKE AHEAD: The spaetzle can be made 1 day in advance. Drying the spaetzle, toss dried spaetzle with 1 tablespoon oil and refrigerate in an airtight container. To finish, proceed with frying spaetzle.