Mix the flour with the egg, salt, sugar, oil, a little milk and grated nutmeg. Add enough milk to make a very thick (tough) dough. Let the dough rest for 10 minutes (can also be kept in a cool place for a few hours).
Bring salted water to a boil in a high saucepan that is 1/3 full. Using a spatula, spread or press the tough dough in portions through a button sieve into the boiling water.
Let each crossed-out portion of dough boil for about 5 minutes, until the fully swollen, cooked knöpfle float on the surface. Skim off the finished portion with a slotted spoon or something similar and rinse briefly in cold water. - Next serving! If you want, you can add a little butter before serving.
Tips: The variations of the Knöpfle as a side dish to sauces, soups or as a main course are unlimited and almost infinite. They are also ideal for pan-fried dishes, whether seared or gratinated, with or without cheese, eggs, vegetables, etc.
The taste of Knöpfle can be enhanced by adding spices (curry, chilli, paprika, etc.), herbs (wild garlic, tarragon, basil, etc.), tomato paste (red), spinach (green) or e.g., with finely chopped salmon, which has been passed through a hair sieve, adapt almost any dish, salad or vegetable.
Leftover buttons are simply frozen. Thaw if necessary and briefly warm up in a little hot salted water, strain and serve.
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