Combine the flour, salt, and nutmeg in a large bowl and whisk together.

In a separate bowl, whisk together the eggs, and milk.

Make a well in the center of the flour, then add the egg mixture and mix together until smooth and thick. Traditionally this was done by hand, but I have found that it is easiest to just use my stand mixer with the paddle attachment mixing on medium-low speed for 5-6 minutes.

Bring a large pot of water to a boil over high heat on the stove. Add a heaping tablespoon of salt to the water.

Reduce the heat so the water is just at a simmer. If using a spaetzle maker, fill the cup with batter and quickly slide the cup back and forth to drop the spaetzle into the water. With some spaetzle makers, you will actually press the spatzle batter into the water. If using a colander, steamer, or cheese grater, use a spatula or wooden spoon to scrape the spaetzle batter through the holes into the water. You will need to work in batches to cook all of the spaetzle so as not to overcrowd the pot. I can usually do all of the spaetzle in 2-3 batches total.

Cook the spaetzle for about 2-3 minutes until they float to the top of the water, which is your indicator that they are done.

Use a slotted spoon to transfer to the cooked spaetzle to a bowl of ice water to stop the cooking process, if you are planning to saute the spaetzle in butter. Otherwise, serve immediately.

If sauteing in butter, drain the spaetzle well. In a large skillet, melt the butter over medium-high heat, then add the cooked spaetzle. Saute for 2-3 minutes, until hot and the spaetzle is starting to crisp on the edges a bit. Sprinkle with parsley before serving, if desired.