Ingredients

• 2 ea. Eggs
• 1 Tbsp. Chopped parsley
• 1 pinch Nutmeg
• 8 oz. All- purpose flour
• 1 pkg. 5.3 oz. Chavrie® pyramid
• 2 oz. Butter
• Salt and pepper to taste

Directions

1. Combine eggs, salt, pepper, nutmeg and parsley. Mix well

2. Work in the flour and Chavrie® by hand to form a smooth consistency

3. Let rest for 10 minutes

4. Meanwhile bring a large pot of salted water to a boil

5. Using a spaetzle press drop dough in boiling water

6. When spaetzle float they are cooked

7. Remove spaetzle with a spider and shock them in cold water.

8. When chilled drain well

9. To serve spaetzle sauté in butter

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