SPATZLE

1 1/2 cups all purpose flour
1/4 tsp salt
dash nutmeg
2 eggs slightly beaten
1/2 to 3/4 cup milk
8 cups water
1/4 tsp salt

Lightly spoon flour into measuring cup and leval off. In large bowl mix flour, salt and nutmeg. Add eggs, mixing by hand. Gradually add milk, stirring constantly until smooth, soft, moist dough. If it is too thick, add more milk.Should be able to flow easily through large holes (not slits) of colander when pressed with back of a spoon. Bring water in and remaining salt to boil. Press dough through colander as described above, or drop by 1/4 tsps into salted boiling water. Cook uncovered 5 to 7 mins, remove with slotted spoon, drain, and use as desired in soups or stews. Can be served buttered as side dish also.