2 c. sifted flour
2 eggs + 2 egg yolks
2/3 c. milk
1 1/2 tsp. salt
Dash each pepper & nutmeg
1 tsp. minced parsley

Sift together flour, salt, pepper and nutmeg; set aside.

Mix together eggs and milk; gradually add flour mixture, stirring until smooth. (Batter should be very thick.)

Spoon batter into boiling water in half teaspoons, dipping spoon into water each time. (Cook only as many spaetzle at one time as will float uncrowded one layer deep in water.) After spaetzle rise to surface, boil gently 5 to 8 minutes or until soft when pressed against side of pan with spoon.

Remove from water with slotted spoon, draining few seconds before placing in warm bowl. Toss lightly with 1/4 cup melted butter. (Or brown 1/2 cup fresh bread cubes in 1/4 cup butter and pour over spaetzle.) Top with parsley.