SPINACH BUTTONS (SPINATKNÖPFLI)
This recipe was published in the book Spoonfuls of Germany and republished in www.saveur.com
8 oz. baby spinach
3 1⁄3 cups flour
1 tsp. kosher salt, plus more to taste
1⁄2 tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
2 tbsp. unsalted butter
Purée spinach and 3⁄4 cup water in food processor until smooth; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix flour, salt, and eggs until combined. Add reserved spinach purée, nutmeg, and pepper; mix until a loose dough forms. Cover bowl with plastic wrap; let sit 15 minutes.
Bring a large pot of salted water to a boil. Working in batches, pass dough through the holes of a potato ricer into the water; cook, stirring occasionally, until noodles rise to the surface, about 5 minutes.
Using a slotted spoon, transfer noodles to a colander; rinse in cold water and set aside.
Melt butter in a 12” skillet over medium-high heat. Stir in noodles, salt, and pepper; cook until warmed through, 3–5 minutes.