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Yield 4 cups


  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • Dash of white pepper
  • Dash of nutmeg

How to Make It

  1. Beat eggs in a medium mixing bowl until light and fluffy. Add flour and water alternately, beginning and ending with flour; beat well after each addition. Stir in remaining ingredients, mixing well.

  2. Bring 2 quarts water to a simmering boil in a small Dutch oven. Place a greased spaetzle colander or regular colander over water. Place spaetzle mixture into colander; press mixture through colander into water. Cook, uncovered, 5 minutes, stirring frequently. Drain.

  3. Spoon spaetzle into hot broths or consommés just before serving.

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