Spatzle

Directions

1. 1
   Start about 12 cups lightly salted water to boil in a large saucepan.
2. 2
   Combine Flour, Baking Powder, Salt, and Nutmeg in a large mixing bowl.
3. 3
   In a separate bowl, beat together the eggs and milk.
4. 4
   Add milk mixture to flour mixture and beat with a wooden spoon until a fairly elastic batter forms.
5. 5
   When the water is boiling place half of the batter into a large colander with large holes and use the back a a large spoon to press the batter through the holes into the water.
6. 6
   The squiggly, irregular-shaped noodles will quickly float to the top of the water.
7. 7
   Using a slotted spoon or a spider, remove cooked noodles to a clean bowl.
8. 8
   Repeat with remaining batter until all of your batter has been cooked.
9. 9
   Drain any excess water off the noodles and toss with a little butter or olive oil to keep from sticking.
10. 10
    You can serve them as is or you can melt 3 tablespoons butter in a large heavy skillet and cook them until the edges are golden and crisp.