- 3 eggs
- 1 cup milk
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground white pepper
- 3 cups all-purpose flour, or as needed
- In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
- Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
- When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
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