Spatzle

Method

Combine flour, eggs, milk, salt and nutmeg in a bowl, stirring vigorously until you have a smooth, thick batter with the consistency of dropping cream. Bring salted water to a rolling boil in a large pot. Using a spatzle maker or colander held above the boiling water, press the batter through the holes to create small dumplings, working in batches and allowing them to rise to the surface before removing with a slotted spoon. Once cooked, transfer the spatzle to a warm serving dish and toss through melted butter. Serve immediately as an accompaniment to braised meats, goulash or mushroom dishes.