3 c. all-purpose flour
1/4 tsp. ground nutmeg
1 c. milk
1 tsp. salt
4 eggs, beaten
1 stick butter (optional)
1 c. fine bread crumbs (optional)

In bowl, combine flour, 1/2 teaspoon salt, and nutmeg. Add beaten eggs to mixture. Pour milk in slowly in a thin stream, stirring constantly until dough is smooth.

In a large heavy saucepan, bring 2 quarts of water to a boil, adding rest of salt. Set a large colander, preferably one with large holes, over saucepan. With spoon press dough, a few tablespoons at a time, through colander into boiling water.

Stir Spaetzle gently to prevent them sticking to each other, and boil brisk for 6-8 minutes, until tender. Drain thoroughly in sieve. Before serving, melt butter in skillet, adding bread crumbs, cooking until crumbs are golden brown. Sprinkle toasted crumbs on dumplings.