Whisk together the eggs, water, oil, nutmeg, and salt in a bowl.
Add the flour and stir with a wooden spoon to make a smooth, viscous dough.
Let it rest for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Slice the leek and ham finely.
Melt butter in a pan and sauté the leek, ham, and caraway seeds. Pour in the cream and let it reduce briefly.
Season with pepper and stir in the Parmesan.
Use a spaetzle grater or scrape the dough into the boiling water. Stir with the wooden spoon to prevent clumping.
Let the spaetzle boil once, then remove them with a slotted spoon and place them directly into the pan with the sauce.
Stir and garnish with Parmesan and parsley.
Buon appetito!
Tips:
Feel free to add cooked spinach in the first step.
If you don't have a spaetzle grater, you can scrape the dough into the boiling water using the back of a knife over a cutting board.
This dish pairs very well with the mixed white wine blend Caroline. The salty and spicy notes of the wine complement the spicy, creamy dish and enhance the strength of the wine.
Best served in large Bordeaux glasses. Feel free to decant it or let the wine breathe for one to two hours before enjoying. Serve at 11 degrees.
