Title: Spaetzle
Categories: Bread
Yield: 2 Servings

1 1/2	c	Flour
1/4	ts	Salt
1	ds	Nutmeg
2		Eggs, slightly beaten
1/2		To 3/4 c milk
8	c	Water
1/4	ts	Salt

SOURCE: Natl Cooking Echo 19 Jun 90

Contributed to the echo by: Debra Heng Originally from: Pillsbury

Also, care to swap spaetzle recipes? Here's mine, from Pillsbury. They're delicious with chicken paprikash or in a minestrone-style soup.

SPAETZLE

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/4 tsp salt and nutmeg. By hand, beat eggs into flour mixture. Gradually adding milk, stirring constantly until mixture forms a smooth, soft, moist dough. If dough is too thick, add additional milk 1 T at a time. Dough should easily flow through holes in a colander when pressed with a spoon.

In large pot, bring water and remaining salt to a boil. Press spaetzle dough, a small amount at a time, through colander with large holes (not slits), or drop by 1/4 tspful, into the boiling water. After water returns to a boil, cook uncovered for 5-7 minutes or until tender, stirring occasionally. Remove with a slotted spoon; drain. Repeat with the remaining dough. Use in soups, stews, tossed in with veggies, or as a buttered side dish. Makes 2-1/2 cups. Can be made a

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