Place a large pot of water over high heat and bring to a boil. Season the water generously with kosher salt. In the bowl of a stand mixer, combine the flour, salt, and nutmeg and stir together. Add the beaten eggs, milk, and water to the mixer. Mix using a paddle attachment until it forms a smooth, sticky dough, scrapping down the sides with a spatula.
To use a spaetzle maker, attach to the top of the pot of boiling water. Fill the box halfway with the spaetzle batter. Move the box back and forth, forcing the dough through the holes and into the water.
After all of the dough has been dropped into the water, remove the spaetzle maker and let the noodles cook for 2 to 3 minutes. The spaetzle will cook quickly and plump up to double their size when done. Use a slotted spoon to remove the spaetzle from the water and transfer to a bowl. Drizzle a little oil on top, stirring to lightly coat. Repeat 3 or 4 more times until all the dough is used up.
If you don't have a spaetzle maker, you can use a colander with large holes. It will be necessary to find a pot that will allow the handles of the colander to catch on the sides and hold it suspended over the water. Use a plastic spatula to force the dough back and forth through the holes. Another option is to drop the dough in small spoonfuls which will result in small dumplings rather than noodles.
Spaetzle can be served plain but is even more delicious when fried in butter. Place a non-stick skillet over medium high heat and add the butter. Add the spaetzle and fry, stirring occasionally, until the noodles begin to lightly brown. Season with kosher salt and pepper. Toss the buttered spaetzle with some chopped parsley for garnish.
This buttered spaetzle is perfect served alongside a dish with a sauce or gravy, such as Wine Braised Beef with Bacon. Alternatively, if serving alone, you can sauté onions and/or bacon in the butter before adding the spaetzle. Enjoy!