Spätzle (German Egg Noodles)

(This clipping gives the ingredients within the instructions rather than as a separate list.)

Instructions

In a large bowl combine 4 cups all-purpose flour, 1 teaspoon salt, and ½ teaspoon freshly grated nutmeg. In a bowl whisk together 4 large eggs, 1 cup milk, and ½ cup water until the mixture is combined well. Stir the egg mixture gradually into the flour mixture and beat the mixture with a wooden spoon until it forms a smooth, soft dough. In a kettle bring to a boil 4 quarts water with 2 teaspoons salt. Set a very coarse flat grater smooth side up over the saucepan and with a wooden spoon press the dough, a little at a time, through the grater. (A Spätzle maker, available at kitchenware shops, may be used instead.) Stir the noodles gently to separate them and boil them for 8 minutes. Drain the noodles well and put them in a bowl of cold water.

In a small skillet sauté 1 cup fresh white bread crumbs in ¾ stick (6 tablespoons) unsalted butter over moderately high heat, stirring, until they are golden brown. In a large skillet heat the Spätzle, drained well, in ½ stick (¼ cup) unsalted butter over moderate heat, tossing it, until it is heated through. Transfer the Spätzle to a heated serving bowl and sprinkle it with the buttered crumbs. Serves 6.