These tender little bites straddle the line between dumpling and noodle, and are a common sight as a side in southern Germany and Austria. They work well as a side to meat dishes, like schnitzel in the post image, though I’m guilty of just eating them as a snack.
Spaetzle, or spätzle, are a soft egg noodle commonly served in Germany and Austria. Don't be alarmed by the presence of nutmeg in the recipe- it really enriches the flavor.
Combine dry ingredients in a bowl.
In a medium mixing bowl, beat the eggs and milk together, add dry mixture. Mix with a spoon until well-combined. The batter will be elastic, and not too thin.
In a large saucepan, bring 6 cups of salted water to a boil.
In a medium frying pan (nonstick, if you have it,) melt the butter over low heat.
Press small amounts of batter through a slotted spoon or colander directly into the boiling water. The spaetzle are done when they float to the surface.
With a clean slotted spoon, remove batches spaetzle from the water and add into the frying pan with melted butter.
Continue dropping batches of spaetzle into the boiling water, then removing to the butter.
Optionally, top with breadcrumbs or melted cheese as you plate.