3 c. all-purpose flour
1 tsp. salt
1/4 tsp. nutmeg
4 eggs
1 c. milk
1 c. fine dry bread crumbs
1/4 c. butter

In a large mixing bowl, combine flour, 1/2 of the salt and the nutmeg. Break up the eggs with a fork and beat them into flour with mixture. Pour in the milk and a thin stream stirring constantly with a large spoon and continue to stir until dough is smooth.

Bring 2 quarts of water and the salt to a boil in a heavy 4 to 5 quart saucepan. Set a large colander (preferably with large holes) over the saucepan and with a spoon press the dough a few spoons full at a time through colander directly into boiling water. Stir the spaetzle gently to prevent sticking together. Then boil briskly 5 to 8 minutes or until they are tender. Drain the spaetzle thoroughly in a sieve or colander. Serve as a separate dish with roasted meats. Sprinkle with toasted bread crumbs, croutons, or bacon bits.