3 cups flour
4 eggs
1/4 tsp. Nutmeg (optional)
1-2 tsp. salt
1 quart cold water
Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is
smooth and no longer adheres to the spoon. Add water as needed.
The spaetzle dough can be firm enough to be rolled and cut into slivers or
soft enough to be forced through a sieve, colander or spaetzle-maker with
large holes.
Bring a pot of salted water to a boil. If you have a Spätzle press,
press the dough through the press and into the boiling water. If you do
not have a press, place dough on cutting board and roll out. Cut dough
into tiny noodles. Add noodles to boiling water. They cook quickly
and are done when they float back to the surface. As the noodles finish
cooking, remove them with a slotted spoon.
You can saute' the noodles in a Tbsp. of butter before serving. Other
suggestions: Serve with a brown gravy or beef stock.
If you don't want to use the egg yolks, use the egg whites and add some
yellow food coloring for a nice color.