Spaetzle – Tiny Dumplings
dry bread crumbs
250 ml, crumbs toasted in butter
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 litres of water with the remaining salt to a boil in a 4 – 5 litres 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 Spätzle 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.