Willy Coln accompanies his Filet Stroganoff with this spaetzle, a fresh grain-like pasta with just a hint of nutmeg.
- Flour - 2 cups
- Eggs - 4
- Pinch of freshly ground white pepper
- Pinch of grated nutmeg
- Pinch of salt
- Water - 1-1/2 cups
- Unsalted Butter - 2 to 3 tablespoons
- Salt and freshly ground pepper to taste
- Grated nutmeg to taste
Put the four in a bowl and add the remaining ingredients. Whisk to form a smooth dough. Bring a large pot of lightly salted water to a boil. Force the dough through the holes of a coarse grater or pie pan punched with holes into the boiling water. Work quickly to get all of the dough into the water. Stir and cook for 5 to 7 minutes, or until the spaetzle are firm. Drain the spaetzle, then plunge into ice water to stop the cooking and firm them. Drain again.
Before serving, drain the spaetzle again and saute in the butter to heat. Adjust seasoning to taste with salt, pepper, and nutmeg.