3 c. all-purpose flour
1 tsp. salt
Dash each: ground nutmeg and paprika
4 eggs, slightly beaten
3/4 c. water (add about 1/2 c. and add another 1/4 c. if it is needed)
Boiling salted water

Sift flour with salt and spices. Add eggs and water. Beat batter until thick and smooth. Dampen the end of a small cutting board. With a spatula, smooth a small amount of the dough very thin. Cut off small strips of dough into a large kettle of boiling water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender. They are done when the spaetzle rise to the surface of the water (about 5 minutes). Lift out with a strainer, and place in serving dish. Continue with remaining dough, adding a little fresh boiling water to kettle each time. Serve with melted butter or crumbled bacon. Makes about 6 servings.