Green Beans and Spaetzle
Spaetzle -- 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.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup minced fresh flat-leaf parsley leaves, plus more for garnish
- Coarse salt and freshly ground pepper
- 2/3 cup milk
- 5 large eggs
- 7 tablespoons extra-virgin olive oil
- 6 quarts water
- 2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
In a large bowl, whisk together flour, nutmeg, and parsley; season with salt and pepper. In another bowl, whisk the milk, eggs, and five tablespoons oil until smooth, then whisk milk mixture into the flour mixture until combined.
Bring the water to a boil in a large pot; add salt. Working in batches, pass batter through a potato ricer fitted with a 1/8-inch-hole blade into the water (or push through large holes of a colander with a rubber spatula). Cook until spaetzle float to the top, about 30 seconds. Use a slotted spoon to transfer them to a colander. Repeat until all batter is used.
Heat remaining two tablespoons oil in a large nonstick skillet over medium-high heat. Add beans, saute until just tender. Add spaetzle, season with salt and pepper, and cook until heated through. Serve immediately; garnish with parsley.