Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Green Beans and Spaetzle 3.2 (26) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer. Ingredients 2 ½ cups all-purpose flour ½ teaspoon freshly grated nutmeg ¼ cup minced fresh flat-leaf parsley leaves, plus more for garnish Coarse salt and freshly ground pepper ⅔ cup milk 5 large eggs 7 tablespoons extra-virgin olive oil 6 quarts water 2 pounds green beans, trimmed and cut into 1 ½-inch pieces Directions 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. Print