I forgot to mention I also love to cook and collect cookbooks and recipes. * 1 cup all-purpose flour * 1 teaspoon salt * 1/2 teaspoon ground pepper * 1/2 teaspoon ground nutmeg * 2 large eggs * 1/4 cup milk * 3 tablespoons unsalted butter * 2 tablespoons minced fresh chives Directions In a large bowl, combine the flour, salt, pepper, and nutmeg. 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 large pot, 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. 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. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving

Spaetzle in Brown Butter 3/4 cup cold whole milk 3 large eggs 1 teaspoon salt 1/4 teaspoon ground nutmeg 2 cups all purpose flour 1/2 cup (1 stick) unsalted butter Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky). Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.) Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.