Side Dish

Chestnut Spaetzle

Makes 6 servings

This recipe was adapted from Dining at the White House (Life Reloaded, 416 pages, $35). Beef tenderloin with cremini mushroom sauce, broccoli and glazed root vegetables accompanied this spaetzle on Jan. 10, 2005, at a White House dinner.

1 cup flour
1 tablespoon plus 1teaspoon salt, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs
1/4 cup whole milk
1/2 cup finely chopped chestnuts, preferably vacuum-packed
3 tablespoons unsalted butter

Combine the flour, teaspoon of salt, the pepper and nutmeg in a mixing bowl.

Whisk together the eggs and milk in a measuring cup.

Make a well at the center of the flour mixture; pour in the egg-milk mixture. Add the chestnuts, then gradually incorporate the surrounding flour mixture to form a thick dough. Let rest for 10 to 15 minutes.

Bring a large pot of water to a boil over high heat; add the tablespoon of salt, then reduce the heat to medium or medium-low so the water is barely bubbling. Transfer half of the dough to a colander. While you suspend the colander over the pot of water, use a wooden spoon to push the dough through. Cook for 3 or 4 minutes; the spaetzle will rise to the surface. Stir gently to avoid sticking.

Use a Chinese skimmer or slotted spoon to transfer the spaetzle to a bowl. Wipe or rinse out the colander. Repeat with the remaining dough.

Just before serving, melt the butter in a large skillet over medium heat. As the butter begins to brown, add all of the spaetzle and toss to coat; cook for 1 to 2 minutes, until lightly browned. Season lightly with salt and pepper. Serve hot.

PER SERVING: 190 calories, 23 g carbohydrates, 8 g fat (5g saturated), 85 mg cholesterol, 460 mg sodium, 1 g fiber, 2 g sugar, 5 g protein