August 20, 2011 at 12:33 PM EST - Updated June 25 at 4:30 AM
Spatzle ( Knopfle ) 4 Cup Flour
1 Cup water
1 Cup milk
1 tsp. salt
Dash of nutmeg
Mix dry ingredients in a bowl forming a well in the middle. Break the eggs into the middle of the flour. Start blending slowly adding the water/milk mixture a little at a time. Mix until a smooth batter is reached. Bring a pan of salted water to a rolling boil. Place a spatzle maker with batter over the water allowing the dough to fall through the holes into the water. They will float when cooked, Stir gently. Remove with a small strainer or slotted spoon and rinse allowing to drain. Place in serving bowl. When drained well and placed in plastic bags, spatzle will freeze well for future use.
Spatzle can be used in place of potatoes lightly buttered or with a gravy . The Swiss will often layer the spatzle with onions lightly sautéed in butter and topped with a generous layer of grated swiss cheese.