Egg Dumplings with Chestnuts (German Spätzle)

Spätzle - a German dish of tiny noodles - is often made by forcing dough through the large holes of a colander into boiling water; we like to use a potato ricer.

coarse sea salt
7 large eggs, beaten
¼ cup milk
¼ tsp. nutmeg, freshly grated
1 cup all-purpose flour, unbleached
1 cup chestnut flour, sifted
2 Tbsp. butter
black pepper, freshly cracked

Fill a 6 qt, heavy-bottomed pot with 12 cups water and bring to a boil over high heat. Set a spätzle maker or a large-holed colander over water, so that it is about 3" from the surface of the water; adjust water amounts accordingly. Add 1 Tbsp. salt to water and return to a boil. Prepare an ice-water bath; set aside.

In a large bowl, whisk together eggs, milk, 1½ tsp. salt, and nutmeg until well combined. Whisk flours together and add to egg mixture; stir until smooth and slightly elastic, about 2 minutes. Let stand 30 minutes.

Place half of the batter in the spaetzle maker, potato ricer or colander; press batter through the holes so that it falls into the batter in tear-drop shaped pieces. Let spaetzle cook until they rise to the surface, about 2 minutes. Using a slotted spoon, immediately transfer spaetzle to ice-water bath. Repeat process with remaining batter.

Drain spaetzle from ice-water bath. Melt butter in a medium heavy-bottomed, nonstick skillet over medium-high heat. Add spaetzle and cook, stirring constantly, until golden brown, 2-3 minutes.

Season with salt and pepper; serve immediately.

Makes 4 servings.