Späetzle Sautéed with Shallots

Bring 2 quarts of water and 1 tablespoon salt to boil in a 4-quart pot.

In a medium-sized bowl, combine flour, egg, egg yolk, milk, salt, pepper, and nutmeg. Let rest until water is fully boiling.

Reduce heat to low. Being careful of hot steam and taking care not to splash water on yourself, press and scrape half of the dough through a colander with large holes, the large holes of a box grater, or the largest holes for a ricer directly into the boiling water, scraping the dough off so that small pieces fall into the water.

Return to high heat and boil until späetzle float. With a slotted spoon, remove them to a large bowl. Repeat with remaining dough.

Heat oil and shallot or onion in a large sauté pan over medium high heat.

Pat any excess water off späetzle with a paper towel and add to sauté pan. Add Dijon if using. Cook until lightly brown and crisp, 2–3 minutes. Toss with of butter and serve.