Active preparation time: 40 minutes
Total time: 40 minutes
Serves: 2–3
Spaetzle
- 1 cup all-purpose flour
- ½ tsp nutmeg
- ¼ tsp white pepper
- ½ tsp salt
- ¼ cup (2 fl oz/59 ml) milk
- 2 eggs
- 2 Tbs (1 fl oz/30 ml) olive oil
In a medium bowl, combine the flour, nutmeg, and pepper. Mix well. In a separate bowl, beat the milk and eggs together. Add the wet ingredients to the dry ingredients and mix until well combined.
Bring to boil a gallon (3.78 l) of lightly salted water. Working in batches, with a rubber spatula, push the dough through an inverted flat cheese grater or colander with large holes into the boiling water. With a slotted spoon, scoop out the spaetzle when it floats to the top. Drop it into a bowl of ice water to stop the cooking. Drain the water from the spaetzle, then toss the spaetzle in the olive oil (just as you would for pasta) to hold while you make the sauce.
Cheese Sauce
- ½ lb (227 g) Fontina cheese
- 1 Tbs cornstarch
- 1 cup (8 fl oz/237 ml) Belgian ale
- 1 Tbs butter