Spatzle
from Joy of Cooking with notes from Alicia

Combine:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
pinch of nutmeg (VERY important)

Beat together:
2 large eggs
1/2 cup milk or water (we use milk in my family)

Add to the flour mixtrue. Beat well with wooden spoon (wooden works the best) to create a failry elastic batter.

In large saucepan:
Simmer 6 cups water

Put batter through spatzle maker or colander directly into water. Spatzle are done when they float to surface of water. They should be delicate and light, although slightly chewy. If the first few tast heavy and dense, add more drops of milk or water to the batter before continuing. Lift the cooked spatzle from saucepan with a strainer or slotted spoon.

Do this in batches. To keep spatzle from sticking together mix in a TINY bit of olive oil between each batch.

You can do this part in advance. Save the spatzle in a bowl in the fridge until ready to serve.

THEN and this is the most important part. Heat butter in a nonstick frying pan and cook spatzle tossing in butter until toasted (about 3-5 minutes)

Spatzle is best served with something stewlike or with a gravy (like Rouladin).

Enjoy!