- 3 eggs
- 1 cup milk
- 3 cups flour
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
1. Beat eggs until foamy and then combine with milk. Mix together flour, salt and nutmeg. Add to the eggs and milk mixture a little at a time. The dough will be very stiff and elastic. Consistency of the batter/dough is the most important thing. If batter seems to thick, add 1 tablespoon of water at a time to desired consistency.
2. Fill the square basket of a spaetzle maker and place over a pot of boiling water or cooking soup. As you slide the basket back and forth, the tiny dumplings drop into the boiling liquid. When done, they will rise to the surface (about 2-3 minutes). Use a large slotted spoon or strainer to strain them out into a large covered bowl. Repeat the process for the remainder of the dough. If the spaetzle has become too cool during the process, put the covered bowl in the microwave and heat for 30 seconds or to desired temperature. Lightly butter and salt to taste and serve in place of noodles, rice or potatoes.
MAKE AHEAD: To preserve the cooked spaetzle, rinse twice in cold water, drain and spread out on paper towel-lined baking sheet until dry. Place in covered container and refrigerate.