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In a large bowl, combine the flour and salt. Add the eggs. Begin mixing, gradually adding water until a thick, sticky batter forms.
If using nutmeg, add it now. Beat vigorously with a mixer or by hand for about 5-10 minutes.
Cover and let the batter rest in the refrigerator for at least 15 minutes.
Bring a large pot of salted water to just below a rolling boil.
Place a portion of batter into a spaetzle maker, colander, or cheese grater held over the pot. Push the batter through the holes.
Let noodles cook for 2–4 minutes, until they rise to the surface and are al dente.
Use a slotted spoon to remove noodles and drain; transfer to a bowl or ice bath for firmer texture.
Optionally, toss noodles in melted butter and briefly sauté in a skillet.