Spätzle (German Egg Noodles with Butter and Chives)

• 250 g Plain flour
• 2 tsp Fine sea salt
• ½ tsp Ground nutmeg
• 3 Egg
• 150 ml Whole milk
• 60 g Unsalted butter
• 10 g Fresh chives

1. Bring a large pot of water to a gentle simmer and season it well with some of the fine sea salt. Keep it at a steady simmer rather than a rolling boil so the noodles cook evenly.
2. Meanwhile, whisk the plain flour with the remaining fine sea salt and the ground nutmeg in a mixing bowl. Add the eggs and about half the whole milk, then whisk into a very thick, smooth batter. Whisk in the remaining milk a little at a time until the batter drops slowly from the whisk in thick ribbons.
3. Let the batter rest for 10 minutes to hydrate the flour. It should look glossy and elastic; if it is too stiff to drop, whisk in a splash more milk from the measured amount.
4. Working in batches, push or scrape small amounts of batter into the simmering water so it falls in short strands. Cook for 2 to 3 minutes, until the spätzle float and look set. Lift out with a slotted spoon and transfer to a colander to drain while you cook the remaining batter.
5. Return the pot to a low heat and melt the unsalted butter. Add the drained spätzle and toss gently until coated and warmed through. Finely snip the fresh chives over the top and serve straight away.

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