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The Spätzle batter can be mixed by hand or by using a stand mixer which is much easier. Add the flour, salt and nutmeg (if using) to the bowl of a stand mixer. Stir to combine.
Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it.
Add the milk (start with using slightly less and add more as needed). Attach a paddle attachment to the stand mixer and 'knead' the dough for about 10 minutes or until bubbles appear.
After 10 minutes or so of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.
Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top.
Use a slotted spoon to transfer the noodles to a colander to drain the hot water and then to a large bowl of ice water.
After a minute or two transfer them to a colander to drain completely. Before serving, warm them through in a skillet with some melted butter.
Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated.