Spätzle in cast iron

Serves 2-4.

• 1 cup flour
• 1 tsp salt, or to taste
• ¾ tsp ground ginger
• ½ tsp ground black pepper
• ½ tsp grated nutmeg
• 1 pinch white pepper
• ¼ cup whole milk, plus extra as needed
• 2 eggs, beaten
• 1 gallon water
• 1 tbsp salt
• 1 tbsp bacon fat, lard or oil
• 1 tbsp butter
• ¼ sprig of fresh, chopped or 1 tbsp dried parsley

Raise 1 gallon of water to boil with 1 tbsp salt

Combine dry ingredients in a mixing bowl and whisk to distribute. Alternate additions of egg and milk while stirring. Stir until runny. Add extra milk in teaspoons to achieve a batter-like consistency

Press batter through a spätzle press, coarse sieve or coarse box shredder (or otherwise drizzle) into boiling water in batches. Stir occasionally into break up lumps. Pasta is done when it floats. Remove with slotted spoon.

Melt bacon fat, lard or oil in hot skillet until shimmering. Saute pasta in fat until slightly browned. Top with butter, parsley, salt & pepper to taste.