Spaetzle (or spätzle) is a flour dumpling that comes from somewhere in Europe, according to Wikipedia the original source is unknown. Every time I have ordered it from somewhere it's been from either a German or Austrian place. So there you have it, now on to the fun part.
Step 1: Gather Your Ingredients
The basic recipe I use is a very simple one, though I have seen others that vary mainly in garnishment. You will need:
1 cup flour (any kind should work, maybe you should try a fancy one, I just use white flour)
1/4 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons butter
a pinch of freshly ground pepper (this is totally optional, though again, try something fancy like white pepper)
a gallon size zippered plastic bag (or a pastry bag if you have one)
Step 2: Mix the Dry Ingredients
In the plastic bag, mix the flour, salt, nutmeg, and pepper if you are using it. If using a pastry bag just mix in an appropriate sized bowl.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs and mix in the milk.
Step 4: Mix the Wet and Dry Ingredients
Pour the milk and egg mixture into the plastic bag, zip it up and knead it until thoroughly mixed and sticky.
Step 5: Get a Big Pot o' Water Simmering
I mean pretty big here, we're talking like a gallon of water.
Step 6: Prepare the Bag
Try and smoosh all the dough into one corner of the bag, even if you doubled the recipe (you'll probably want to once you try it) there should be plenty of room in the bag. Once it's all on one side, clear the very tip of the corner (pic 2), and cut it off (pic 3.) The smaller the hole, the smaller the dumplings (that's how I like it.) Keep in mind that the hole will stretch over time, and the longer you let the dumplings cook will also determine their size.