Recipes Mustard Spaetzle with Chives Be the first to rate & review! Fast Weekday Pastas By Gale Gand Gale Gand Gale Gand is an acclaimed and award-winning pastry chef who has opened five restaurants, written eight cookbooks, and hosted Sweet Dreams, the first dessert cooking show to air nationally. She has been cooking, writing, and teaching about desserts and cooking for almost 25 years. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 4 large eggs (at room temperature) ¾ cup milk 3 tablespoons Dijon mustard 1 tablespoon snipped chives 1 teaspoon salt ¼ teaspoon freshly grated nutmeg 2 cups all-purpose flour 4 tablespoons unsalted butter (melted) Directions Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, mustard, chives, salt and nutmeg. Add the flour and stir until a sticky batter forms. Scrape one-third of the batter into a large colander with 1/4-inch holes. Working over the pot of boiling water, scrape the batter across the bottom of the colander with a rubber spatula to press it through the holes. Gently stir the simmering spaetzle, then press the remaining batter through in 2 batches. Stir gently and simmer the spaetzle until cooked through but slightly chewy, 1 to 2 minutes. Drain the spaetzle in a clean colander. In a large skillet, melt the butter over moderately high heat. Add the spaetzle and cook, stirring frequently, until thoroughly coated. Transfer the spaetzle to a bowl and serve right away. Make Ahead The spaetzle can be prepared through Step 2 several hours ahead and sautéed just before serving. Rate it Print