- 2 1/4 cups water, plus more as needed
- 3 eggs
- 2 cups matzo meal
- 2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to
- 1/8 tsp. freshly grated nutmeg
- 2 Tbs. olive oil
- 1 Tbs. chopped fresh flat-leaf parsley
Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
Hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
Just before serving, in a large nonstick sauté pan over medium heat, warm the olive oil. Add the spaetzle and sauté, stirring frequently, until the noodles are heated through, 3 to 5 minutes. Season with salt and pepper and transfer to a warmed large serving bowl. Garnish with the parsley and serve immediately. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.