2 cups flour
1 teaspoon salt
1 teaspoon nutmeg (ground or fresh grated)
dash white pepper
4 egg substitutes (http://vegweb.com/index.php?topic=7678.0)
1/2-3/4 cups water
1. Set a large pot of water to boil on the stove with a dash of salt and a bit of oil. Mix the dry ingredients together then add the liquid. The dough should form a consistency of very thick gooey pancake batter.
2. When the water comes to a boil, force the dough through a spaetzle board using a rubber spatula. Unfortunately most standard kitchen supply stores do not have a ready stock of spaetzle boards. They are available online, or you can just go old school and 'cut' them.
3. To cut by hand, prop a cutting board over the boiling water and plop an amount of dough on the board. Using a chef's knife or metal spatula, cut/scrape bits of the dough into the boiling water. The doughy droplets should be about the size of a marble- if a marble was a misshapen gooey mass of yumminess. As you cut the dough, be sure to dip your spatula in the water regularly to prevent the dough from sticking to it.
4. When the happy little lumps of batter float, they are done cooking. Be sure not to over cook. It is better to make two batches than have some that are over done which will yield a slimy texture. Drain the spaetzle and they are ready to eat.
They are even better if sauteed in a bit of oil or margarine with some onions and or bell peppers. Really the variations on these little guys are endless. Try adding a bit of chopped spinache to the dough or different types of herbs like basil or oregano or chives. I like serving them up with a veggie patty and covering with a mushroom red wine sauce.
Spaeztle are a somewhere in between a noodle and a dumpling. They are very common in German, Austrian, and Swiss cuisine and are often served as a side accompanying a main dish that has a gravy or sauce for them to soak up.
Source of recipe: Family recipe