1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
2 extra large eggs
1/2 cup milk
1 1/2 teaspoons Dijon mustard
2 cups water
4 cups chicken stock
2 Tablespoons melted butter
1 Tablespoon chopped fresh flat-leaf parsley
In a medium bowl combine the flour, baking powder and salt. In a separate bowl, beat together the eggs, milk and mustard. Add the wet ingredients to the dry, beating well with a wooden spoon to create a fairly elastic batter; set aside.
In a large saucepan, bring the water and stock to a simmer. Using a spätzle maker, a colander with large holes, or a large slotted spoon, drop small bits of the batter into the hot liquid. As soon as the spätzle float to the surface, lift them with a slotted spoon or strainer and transfer them to a serving dish. They should be delicate and light, although slightly chewy. If they are too heavy and dense, add a few more drops of milk to the remaining batter before continuing.
Once all of the spätzle have cooked, drizzle them with the melted butter and sprinkle with the parsley. Enjoy!
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