Sage Butter Spaetzle for 4 Servings

Instructions:

1. Whisk the flour, salt, and nutmeg in a large bowl. Create a well in the center and add the eggs and milk. Stir vigorously with a whisk or wooden spoon until the batter is smooth and develops small air bubbles.
2. Bring a large pot of salted water to a rolling boil. Press the batter through a spaetzle maker or scrape small nuggets of dough off a cutting board directly into the water. Boil for 2–5 minutes until the spaetzle float to the surface, then drain immediately.
3. Place the butter in a skillet over medium heat. Melt until it foams, then continue cooking until the foam subsides and small mahogany-colored bits form at the bottom. Immediately add the sliced garlic and fresh sage leaves and fry for 30–60 seconds until the sage is crisp.
4. Add the drained spaetzle to the skillet. Toss gently for 2–3 minutes over medium-high heat to allow the noodles to sear slightly and absorb the sage-infused butter.