3 cups flour
1/4 tsp. Nutmeg (optional)
1 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 sticks 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.
Boil a pot of salted water.
If you have a Spaetzle 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 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 brown gravy or beef stock. If you do not want to use the egg yolks, use the egg whites and add some yellow food coloring for color