Spaetzle (Tiny Dumplings)
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
A few gratings fresh nutmeg
4 large eggs
1 cup (250 ml) milk
1 cup (250 ml) dry bread crumbs toasted in
6 Tbs (90 ml) butter (optional)
Combine the flour, 1/2 the salt, and the nutmeg in a large mixing
bowl. Beat the eggs into the flour mixture. Add the milk in a thin
stream, stirring constantly with a wooden spoon, and continue to stir
until the batter is smooth. Bring 2 quarts (2 L) of water with the
remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high
heat. Place a large colander (with large holes) over the saucepan and
press a few tablespoons of batter at a time through the holes with a
spoon or rubber spatula. Stir the spaetzle gently to prevent it from
sticking together, and boil briskly for 5 to 8 minutes, until tender.
Drain thoroughly using a colander or sieve. Sprinkle with the toasted
bread crumbs, or try the recipe below. Makes about 4 cups, to serve 4
to 6.