Spätzle

Method

Combine flour, eggs, milk, salt and nutmeg in a bowl and beat until a thick, slightly sticky batter forms with a smooth consistency. Bring salted water to a rolling boil in a large pot. Using a spätzle maker or colander held over the pot, press the batter directly into the boiling water in short noodle-like strands. Stir gently once they begin to float and cook for 2-3 minutes until they rise to the surface and cook a moment longer. Remove with a slotted spoon to a colander and rinse briefly under cold water. Toss the finished spätzle with melted butter and serve immediately as an accompaniment to stews, ragouts or as a side dish.