Spaetzle or Spätzle are soft pillowy little bites of goodness. Spaetzle has its foot in 2 worlds. Is it a pasta or is it a dumpling? I think it gives you the best features of both of these worlds. Eaten in a stock it makes a great pasta, but add it to a stew and it is equally at home as a dumpling. After having a ton of Spaetzle in Germany I have found most North American recipes have far to much Nutmeg in them, but if you like it Nutmegy go ahead and increase the Nutmeg to 1/2 a teaspoon. You can use a Spaetzle maker if you have one, but any steamer pot, grater,colander, or anything else with 1/4 inch holes that the dough can be pressed through will work.
Makes 2 servings as a noodle or 4 servings as a dumpling (or if like me its only 1 serving. Go get your own. )
2 Cups Gluten Free Flour
1/4 Cup Milk
1 tsp Salt
1/2 tsp Ground Black Pepper
1/4 tsp Ground Nutmeg
Combine all your dry ingredients in a medium bowl. Whisk together your Milk and Eggs. Slowly add your Egg/Milk mixture to your dry ingredients while stirring and make sure it is well incorporated. Bring a medium saucepan half full of salted water to a rolling boil over medium high heat and slowly press the dough through what ever you chose as your press with a rubber spatula. Allow to boil for 3 to 4 minutes and drain. They are ready to eat now and are excellent in a bowl with chicken or turkey stock poured over, but for a real treat heat some bacon fat in a large skillet and fry them until golden brown. Serve and Enjoy