Source:

lucky

Serves/Makes:unknown

Ingredients

• 3 cups (700 ml) flour
• 4 eggs
• 1/4 tsp (1 ml). nutmeg (optional)
• 1/2 tsp (2 ml). salt
• 1 quart (950 ml) cold water

Preparation

• Stir flour, eggs, salt, and 1/2 cup (125 ml) 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 Spatzle 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 1 Tbsp (15 ml). 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.

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