A great pasta dish for any occasion:
Heat water with salt, a little nutmeg and butter in a thick-bottomed saucepan. Pour in the flour all at once and stir with a wooden spoon until you get a smooth dough dumpling and the bottom of the pot gets a white coating. Remove from the heat and cool a little. Next, gradually fold in the eggs, stirring in between each time until the dough is smooth. The choux pastry is just right when the dough tears off the edge of the spoon in large jags and shines nicely.
Cut out dumplings with two teaspoons and cook in lightly simmering salted water for about 10 minutes.
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