Spaetzel

2  cups		flour (Sapphire brand is preferred)
2		eggs

Tip: For nutritional information on all the ingredients in Spaetzel just click on each ingredient name. Then adjust the serving size for any Spaetzel ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Get a pot of water going at a high boil.

Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not "dough".

With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.

Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together.

Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.