3 whole eggs
8 oz. water
10-12 oz. flour
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper

1. Beat eggs thoroughly in a mixing bowl.

2. Add water, blending well.

3. Add balance of ingredients, beating smooth. It is suggested that you begin with 10 ounces of flour and add additional flour if necessary.

4. Drop the spaetzli into rapidly boiling, salted water using special machine (see note) and cook for about 3 minutes or until the spaetzli rise and float on the surface. The water should not stop boiling.

5. As the spaetzli rise to the surface of the water, remove them with a skimmer or slotted spoon and place in cold water to stop cooking. Drain well, cover them with a clean, damp cloth and reserve in a dry place for further preparation.

6. For service, saute the spaetzli lightly in butter in a hot pan. They may be served immediately from the pan, or baked for 5 to 10 minutes (additional time) at 360 degrees for additional color and moisture balance.

NOTE: If a spaetzli machine is not available, the spaetzli may be passed through a colander placed over the pot of water. Force the dough through the holes in the colander using the back of a spoon.

CAUTION: The colander must be kept 8 to 10 inches from the boiling water so that the dough will not cook in the colander.