For someone Spätzle!

Probably the only type of Pasta that exists in German cuisine :-)
I am really really proud of this one! I made it the old fashioned way. The technique was difficult and I feel it came out quite decent :-)

(makes 4 servings)
(prep time 10 mins - making the pasta however takes a lot of time specially if you are new and gadget-less)
Ingredients

Flour 1 cup
Eggs 2 large
Whole milk 1/3 cup
Unsalted butter 2 Tbs (melted)
Chives 1 Tbs (chopped fine)
Nutmeg 1/8 tsp
Pepper 1/8 tsp
Salt

Method

Gently fold in all the ingredients listed above in a large bowl.
Make sure that the batter is lump free. Let the batter rest for about 15 mins.

The video explains how to make it.
The pasta should immediately rise to the surface of the water.
If the batter dissolves into the boiling water or seems too soft you need to thicken the batter by adding more flour.
Boil for five minutes and use a slotted spatula to fish out the pasta.
Reheat the pasta with some butter in a frying pan!

Below is a video of my first time making it :-)
I should warn you, the way I held the board above the pot is probably not the best way to do it, because the steam really gets your arm.. ouch! But since it was my first time and that was the only way it felt comfortable to me.

I am sure you will notice that I am incredibly slow at this :-) Making this pasta was no easy task! I tried using a large colander and a spoon to push the batter through. That method wasn't very effective because the pasta that was formed was not long and thready instead looked more like chubby teardrops.
We had this with Rouladen.
A very German meal it was!
:-)