• In Bavaria, the Spätzle dough is made with beer instead of water.
• Spätzle left-overs taste just as good the second day. Simply heat them in the microwave or in a frying pan with a little melted butter.
• The thicker, drier the dough, the tougher the cooked Spätzle.
• To achieve a softer texture, use mineral (carbonated) water instead of still water when making the dough.
• If forming the Spätzle the using the "classic method" of scraping the Spätzle from a cutting board, dunk the cutting board in the boiling salt water to prevent the dough from sticking to the board.
• Spätzle can be cooked then frozen for later consumption.

Ingredients

• 1 Cup All-purpose flour
• 1 Tsp salt
• 1/2 Tsp ground pepper
• 1/4 Tsp ground nutmeg
• 2 Large eggs
• 1/4 Cup milk
• 3 Tbs unsalted butter
• 1 Tbs Extra virgin olive oil

1. In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
2. Bring 3 quarts of salted water and olive oil to a boil in a large pot, then reduce to a simmer. To form the Spätzle pour the mix into a Spätzlehobel. This recipe is just the right thickness to drop into the water on it's own. Alternatively you can hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. 
3. Cook for 3 to 4 minutes, stirring gently to prevent sticking. 
4. Move the spaetzle to a colander and give it a quick rinse with cool water.

To Serve

1. Melt the butter in a large skillet over medium heat and add the Spätzle; tossing to coat. Cook the Spätzle for 1 to 2 minutes to give the noodles some color.