Serve these noodles with a meaty stew.
1 3/4 cups flour
2 pinches freshly grated nutmeg
3 tbsp. sparkling mineral water
2-3 tbsp. butter, softened
1 tbsp. chopped fresh parsley leaves
1. Bring a large deep pot of salted water to a boil over high heat. Meanwhile, combine flour, 1/2 tsp. salt, and nutmeg in a medium mixing bowl. Beat eggs and water together in another bowl, add to flour mixture, and beat with a wooden spoon until batter is elastic and small bubbles form, about 5 minutes. Batter should fall from spoon in long strands; if it doesn’t, beat in 1 tbsp. of water at a time until consistency is correct.
2. Rinse a spatzle maker or a potato ricer with cold water and hold about 3″ above boiling water in pot. Put half the batter into the spatzle maker or ricer. Slowly press batter through holes so that it falls into the boiling water in long strands. Cook spatzle, stirring often, for 2 minutes. Transfer spatzle with a large sieve to another colander to let drain, then transfer to a bowl. Cover to keep warm. Rinse spatzle maker or ricer and repeat process.
3. Toss warm spatzle with butter, season with salt, and serve garnished with parsley.