Instructions: Combine the dry ingredients (add nutmeg to taste if doing it for German Cooking, omit if for Hungarian). Add the milk and egg and let it form into a batter of sorts.

Meanwhile, have a wide pan of water with salt boiling.

Take the batter and put it into a spaetzle maker, or I used a french fry basket, and rubbed it with the bottom of a spatula to break it up.

When the spaetzles float, use a slotted spoon and put them into a colander. The above were used in sauer-braten, chicken paprikash, and fried in butter. It is another trump card hidden up my sleeve.

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