Ingredients:
 | 1 1/2 cups of all purpose flour |
| 1/2 Tsp baking powder |
| 3/4 Tsp salt |
| 1/4 Tsp ground nutmeg |
| 2 large eggs |
| 1/2 cup of milk or water (Optional) |
| 6 cups of chicken stock (Optional) See directions. |
Prepares 4 or 5 servings
Preparation time: Not known
Cook time: Not known, see directions
| Combine flour, baking powder, salt & nutmeg. |
| Beat together eggs & milk or water. (Substituting milk for water produces a richer, slightly denser dumpling). |
| Beat eggs and flour mixture with a wooden spoon until you have a fairly elastic soft batter. |
| Bring a pot of salted water or chicken stock to a boil, then reduce to a simmer. |
| If you have a Spaetzel press, press the dough through the press into the boiling water/stock. (If you don't have a press you may press through a colander to produce the strands of dough. |
| Spaetzel are done when they float to the surface. Remove with a slotted spoon. |
| You can sauté the noodles in a Tbs. of butter before serving. |