Step 1

Make the batter: Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl. Pour the milk mixture into the bowl of dry ingredients, and whisk the ingredients to create a smooth batter. You're looking for a batter that slowly drips off a whisk or spatula. If it's too wet add more flour, if it's too dry add for milk. Let the batter rest while you prepare to cook the spaetzle.

Step 2

Cook the spaetzle: Bring a large pot of salted water to a boil. Pour the batter through a spaetzle maker or through the holes of a cheese grater directly into the boiling water. The spaetzle will cook very fast and they will float to the top of the boiling water when cooked through. Remove the dumplings with a slotted spoon once they float to the top.

Step 3

Serve: Melt 1/4 cup butter in a skillet over medium heat. Cook until the butter smells toasty and begins to brown. Add the spaetzle, and sauté for 2-3 minutes, stirring often. Garnish with parsley and serve warm.