Spaetzle with Chavrie Goat Cheese
- 1 pkg. 5.3 oz. Chavrie pyramid, original
- 2 ea. eggs
- 1 tbsp. chopped parsley
- 1 pinch nutmeg
- 8 oz. all- purpose flour
- 2 oz. butter
- Salt and pepper to taste
Combine eggs, salt, pepper, nutmeg and parsley. Mix well.
Work in the flour and Chavrie by hand to form a smooth consistency.
Let rest for 10 minutes.
Meanwhile bring a large pot of salted water to a boil.
Using a spaetzle press, drop dough in boiling water.
When spaetzle float they are cooked.
Remove spaetzle with a spider and shock them in cold water.
When chilled drain well.
To serve spaetzle sauté in butter.