Blanche and refresh the garlic chives in iced water. Drain the garlic chives and place in a food processor. Add the mineral water and cream and blend to a purée. Pass the garlic chive purée through a fine drum sieve and set aside until ready to use.
Place the flour, salt and freshly ground pepper in a large bowl. Beat in the eggs and the garlic chive purée. Add enough milk to make a smooth firm batter and beat thoroughly to obtain a thick pouring consistency. Rest the batter in the fridge for 2 hours before cooking.
Cook the spätzle in batches in a large pot of salted boiling water. Place a colander over the water, ladle some spätzle dough into it and force it through the holes with a plastic dough scraper to achieve long, thin strips of spätzle. The spätzle is cooked when it floats to the surface. Remove with a slotted spoon and plunge into iced water to halt the cooking process. Cook the remaining spätzle in the same manner. Drain and dry on a clean kitchen cloth. If not using the spätzle immediately, mix through a little extra virgin olive oil to prevent the spätzle from sticking together. Cover and refrigerate until ready to use.
Cook the spätzle in batches. Heat sufficient clarified butter to cover the base of a large, non-stick frying pan. Add enough spätzle to cover the surface of the pan and fry until golden and slightly crisp. Season to taste with salt, freshly ground pepper and freshly grated nutmeg. Transfer the spätzle to a sieve to drain off any excess clarified butter.
© 2005 Liam Tomlin. All rights reserved.