Spaetzle
From: based on http://www.foodnetwork.com/recipes/tyler-florence/spaetzle-recipe/index.html
Date: 2008-11-29

This is a fine base or accompaniment to rich dishes. Adding a green
herb like chives or parsley to the batter makes these more attractive.

1	cup	all-purpose flour
1	tsp	salt
1/2	tsp	ground white pepper
1/2	tsp	ground nutmeg
2	large	eggs
1/4	cup	milk
2	Tbs	minced fresh chives or parsley

In a large bowl, combine the flour, salt, pepper, nutmeg, chives. 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.

Bring 3 quarts of salted water to a boil in a shallow, broad pot so
the spaezle will have lots of room and won't be crowded as they float
to the top.  Then reduce to a simmer.

To form the spaetzle, hold a large holed colander or slotted spoon
over the simmering water and push the dough through the holes with a
spatula or spoon. We used a large-holed potato ricer and pushed it
through with the plunger mechanism when gravity didn't do the job.

Do this in batches so you don't overcrowd the pot. Cook for 3 to 4
minutes or until the spaetzle floats to the surface, stirring gently
to prevent sticking.

Drain the spaetzle through a spider so it doesn't bash them too much.
Serve.