Spaetzle/Nockerln is one of my favourite dishes. I love it with a
good plate of goulash. In Austria it is generally called nockerln though there might a slight difference between the two.
Over the weekend I had made goulash and today I decided
it was time to make spaetzle. I have some experience in Austrian cooking, so
the last time I made spaetzle I went from my memory.
This time, however, I decided to check out a recipe but, as
usual, I changed it slightly.
Ingredients:
2 cups of durum atta flour
2 eggs
1 cup of milk
¼ cup of water
A pinch of grated nutmeg
One teaspoon of salt
