Spinach Spaetzle

Bring a large pot of lightly salted water to a boil. 

In a blender, combine spinach, milk, egg, oil and nutmeg; blend until spinach is puréed. 

Whisk flour and salt together in a large bowl. 

Stir in spinach mixture. 

Spoon batter into a 1-gallon zip-close bag. 

Fold top of bag over and work mixture into one corner of bag. 

Use scissors to snip off just the very tip of that corner; then very gently squeeze bag to extrude about one-third of the mixture into the boiling water, making thin noodles. 

Cook until noodles float and firm up, about 1 minute. 

Lift spaetzle out with the strainer and transfer to the bowl of cold water to cool. Repeat with remaining dough.

Drain spaetzle. 

When ready to serve, melt butter in a large skillet over high heat. 

Add spaetzle and cook, tossing frequently, until spaetzle just begins to brown.