Homemade Spaetzle

2 c. flour
1 tsp ground nutmeg
1 tsp salt
1/8 tsp pepper
4 eggs
1/2 c. milk

Beat eggs in medium bowl. Mix all dry ingredients in a small bowl.  To the egg bowl, alternately mix in dry ingredients and milk until the batter is smooth and just slightly thicker than typical pancake batter.  Set aside at room temperature for 30 min. ( this relaxes the gluten in the batter).

Bring lightly salted water to a boil in a large pot.  Load about 1/2 c. of batter into your spatzle maker/cheese grater and press/drop the batter into boiling water.  The noodles will first sink and then float to the surface when they are done (10-15 seconds).  Fish out the finished noodles with a slotted spoon into a colander placed inside a separate bowl.

Finished spaetzle can be served with a quick toss of butter in a skillet as a side dish.

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