SPAETZLE MAKER:

2 eggs, beaten
1/2 c. milk
2 tbsp. water
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
Pinch of nutmeg grated
2 qts. boiling salted water
5 tbsp. butter
1/2 c. toasted bread crumbs

Beat the eggs and add the milk and water. Stir in the flour, salt, baking powder and nutmeg, mix well. Bring the water to a boil and add 2 teaspoons salt. The spaetzle should be light, so check batter by dropping 1/2 teaspoon into boiling water. Cook 6 to 8 minutes and check the noodle. If it is not light, add a couple more tablespoons of water to the batter.

Force the dough through Spaetzle maker or use a plastic bag for forming the noodles. Put all the dough into a heavy 1 quart self sealing plastic food bag and cut one corner off. Make the cut fairly small so that you can press the dough about the size of a pencil. Cut off 1 inch pieces quickly right into boiling water. Boil 6 to 8 minutes. Remove and drain.

Heat a large frying pan and melt butter. Lightly brown the Spaetzle in the butter. Top with bread crumbs and serve.