INGREDIENTS:
1 cup all-purpose flour
1/4 cup milk
3 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground pepper
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1/2 teaspoon salt
1 gallon boiling water
2 tablespoons butter for frying
2 tablespoons chopped fresh parsley
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DIRECTIONS:
| 1. | Mix together flour, salt, pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. My mom's friend showed me that beating this batter for a longer time adds air and makes the spaetzle light and fluffy. |
| 2. | Press dough through spaetzle maker, or a large holed sieve or metal grater. My mom's friend gave me a press that is like a ricer. I like using it better than the spaetzle maker. |
| 3. | Drop a bunch at a time into simmering liquid. Cook 5 to 8 minutes. Drain well or better yet fish them out of the boiling water with a wire skimmer once the spaetzle float to the top . |
| 4. | You can eat the spaetzle as is or saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. You can also shred Gruyere cheese on the top. |
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