Spaetzle

3 cups (750 ml) all-purpose flour
4 eggs, lightly beaten
1 cup (250 ml) milk
1 tsp (5 ml) salt
generous grating fresh nutmeg (optional)

Combine all ingredients in a mixing bowl and stir until smooth.
Transfer a few tablespoons at a time to a colander with large holes
set over a large pot of boiling water and press the batter through
the holes. Stir gently to prevent the spaetzle from sticking
together and boil until tender, 6 to 8 minutes. Drain thoroughly.
Serve immediately, or reheat in a warm skillet immediately prior
to serving.


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