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Place a pot of water on the stove over medium-high heat. Bring to a boil. Add a few teaspoons of salt to the water.
While the water is heating, mix together the spaetzle batter. To a medium-sized bowl, whisk the sourdough discard, eggs and milk together until incorporated. Add the flour, salt and nutmeg. Mix together until it forms a thick batter.
With the water boiling, place the spaetzle maker (or colander) over the pot. Pour ½ cup of batter on top and use a spatula to push the batter through the holes and into the boiling water in a back and forth motion until all the batter is inside the boiling water.
Let the spaetzle cook for about 1-2 minutes. When it floats to the top, scoop it out and put it in a bowl. Repeat the process with another ½ cup of batter, pushing batter through the holes, cooking and then removing to a serving bowl. Continue cooking spaetzle until the batter is used up.
Add 2 Tablespoons of softened butter to the hot spaetzle and toss to combine. Sprinkle with your favorite cheese; parmesan, emmentaler and gruyere work well. This spaetzle is also delicious with a traditional German gravy. Enjoy!