Spatzle (tiny Dumplings)

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Spatzle (tiny Dumplings)

Ingredients

  • 3 cups flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 eggs
  • 1 cup whole milk
  • 1 cup fine bread crumbs (optional)
  • 1/4 pound butter (optional)

Instructions

Combine flour, 1/2 the salt and the nutmeg. Break up the eggs with a fork and beat them into the flour mixture. Pour in the milk in a thin stream stirring constantly with a large spoon until the dough is smooth. Boil 2 quarts of water with remaining salt in a large (4-5 qt) pan. Using a spatzle mill (or a large colander) press the dough thru the holes into the boiling water. Stir gently to keep the spatzle from sticking together. Boil for 5 to 8 minutes or until tender. Drain through a colander. Optional: Spatzle is traditionally served sprinkled with toasted bread crumbs. To prepare, melt 1/4 lb of butter in a heavy skillet. When foam subsides, drop in 1 cup of bread crumbs and cook until the crumbs are golden brown.

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