1 cup flour
1 tablespoon plus 1 teaspoon salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs
1/4 cup whole milk
1/2 cup finely chopped chestnuts, preferably vacuum-packed
3 tablespoons unsalted butter
Beef tenderloin with cremini mushroom sauce, broccoli, and glazed root vegetables accompanied this spaetzle at a White House dinner on Jan. 10, 2005.
You'll need a large-holed colander. Because this dough is so thick, we found it created shorter strands than regular spaetzle doughs.
Make ahead: The dough needs 10 to 15 minutes resting time. The spaetzle is best when served just after it is cooked.
1. Combine the flour, teaspoon of salt, the pepper, and nutmeg in a mixing bowl.
2. Whisk together the eggs and milk in a liquid measuring cup.
3. Make a well at the center of the flour mixture; pour in the egg-milk mixture. Add the chestnuts, then gradually incorporate the surrounding flour mixture to form a thick dough. Let it rest for 10 to 15 minutes.
4. Bring a large pot of water to a boil over high heat; add the tablespoon of salt, then reduce the heat to medium or medium-low so the water is barely bubbling. Transfer half of the dough to the colander. While you suspend the colander over the pot of water, use a wooden spoon to push the dough through. Cook for 3 or 4 minutes; the spaetzle will rise to the surface. Stir gently to avoid sticking.
5. Use a Chinese skimmer or slotted spoon to transfer the spaetzle to a bowl. Wipe/rinse out the colander. Repeat with the remaining dough.
6. Just before serving, melt the butter in a large skillet over medium heat. Just as the butter begins to brown, add all of the just-cooked spaetzle and toss to coat; cook for 1 to 2 minutes, until lightly browned. Season lightly with salt and pepper. Serve hot.
Per serving: 190 calories, 8 grams fat, 5 grams saturated fat, 85 milligrams cholesterol, 23 grams carbohydrates, 5 grams protein, 2 grams sugar, 460 milligrams sodium, 1 gram fiber.