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1
Sift flour, salt and nutmeg into a medium bowl.
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2
Make a shallow well in the center of the flour mixture.
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3
Pour eggs and milk into the well of the flour mixture.
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4
Beat several minutes with a wooden spoon.
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5
The dough should be soft and slightly sticky, yet elastic.
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6
Add a bit more flour if the dough is too soft.
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7
Bring 5 to 6 inches of water to a boil in a large pot.
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8
Be careful not to be burned by the steam or boiling water - choose one of the methods below to form your spatzle:.
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9
Method 1: (I usually ask for an extra set of hands when doing this) Put the dough into a colander.
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10
With a wooden spoon, or floured fingers, push the dough through the holes of the colander.
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11
Cut one-inch noodles from the outside of the colander into the pot of boiling water.
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12
Cook as directed below; repeat as necessary until all noodles are cooked.
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13
Method 2: Put the dough on a plate or cutting board held to the side of the pot.
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14
Cut thin, one-inch strips of dough.
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15
Slide the dough pieces into the boiling water.
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16
Cook as directed below; repeat as necessary until all noodles are cooked.
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17
Method 3: Using a spatzle maker (this is an actual tool) form and cut your noodles according to the manufacturer's instructions.
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18
Cook as directed below.
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19
**Cooking Instructions.
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20
**For each of the methods cook only as many noodles as fit on the surface of the boiling water at one time.
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21
**Gently boil for 6-8 minutes or until noodles are fully cooked.
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22
**Remove from water with a slotted spoon.
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23
Toss with butter, herbs, bread crumbs, or grated cheese OR add to soups or broths.
