Spatzle

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 pinch freshly grated nutmeg or ground nutmeg
• 2 large eggs
• 1/2 cup milk

Directions

1. 1

   Start about 12 cups lightly salted water to boil in a large saucepan.

2. 2

   Combine Flour, Baking Powder, Salt, and Nutmeg in a large mixing bowl.

3. 3

   In a separate bowl, beat together the eggs and milk.

4. 4

   Add milk mixture to flour mixture and beat with a wooden spoon until a fairly elastic batter forms.

5. 5

   When the water is boiling place half of the batter into a large colander with large holes and use the back a a large spoon to press the batter through the holes into the water. The squiggly, irregular-shaped noodles will quickly float to the top of the water. Using a slotted spoon or a spider, remove cooked noodles to a clean bowl. Repeat with remaining batter until all of your batter has been cooked.

6. 6

   Drain any excess water off the noodles and toss with a little butter or olive oil to keep from sticking. You can serve them as is or you can melt 3 tablespoons butter in a large heavy skillet and cook them until the edges are golden and crisp.