Handgeschabt Spaetzle


4 eggs (or more)
½ egg-shell of water for each egg used.
All purpose flour , ( Enough flour to make a thick batter about 1 and 1/2 to 2 cups. This will depend on the size of your eggs.)

A pinch of salt
1 / 4 teaspoon fresh grated nutmeg (optional)

Crack the eggs into the pan, add the water and whisk.

Stir in a little flour at a time.

Grate a little nutmeg in there if you want. I am sold on it, but I like FRESH grated nutmeg over the powdered.

The batter needs to be the right thickness. You can see that it doesn't clump, but it doesn't pour.
I beat this about 50 or 60 times to develop some elacticity (gluten).

Spread the dough very thin on a cutting board. I like one that has a handle. This will take a little
practice to find the right thickness and to get it right.

You can use a cutting board , or I have seen some people use a think metal pancake turner.
Put some dough on the back and Spread it out.