Step 1

Whisk flour, salt, pepper, and nutmeg together in large bowl. Whisk milk and eggs together in second bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest for 15 to 30 minutes.

Step 2

While batter rests, use scissors to poke about forty ¼-inch holes in bottom of disposable pan. Bring 4 quarts water to boil in Dutch oven.

Step 3

Add 1 tablespoon salt to boiling water and set prepared disposable pan on top of Dutch oven. Transfer half of batter to disposable pan. Use spatula to scrape batter across holes, letting batter fall into water. Boil until spaetzle float, about 1 minute. Using spider skimmer or slotted spoon, transfer spaetzle to colander set in large bowl to drain. Repeat with remaining batter.

Step 4

Discard any accumulated water in bowl beneath colander. Pour spaetzle into now-empty bowl. Add melted butter and toss to combine. Serve.