This vivid green spätzle-like noodle dish from southwestern Germany, taken from Spoonfuls of Germany by Nadia Hassani (Hippocrene Books, 2013) can be eaten plain or with melted or browned butter. This recipe first appeared in the tablet edition of our April 2014 issue with the story Seeing Green.
- 8 oz. baby spinach
- 3 1⁄3 cups flour
- 1 tsp. kosher salt, plus more to taste
- 3 eggs
- 1⁄2 tsp. freshly grated nutmeg
- Freshly ground black pepper, to taste
- 2 tbsp. unsalted butter