12 ounce flour a.p.
4 whole eggs
6 ounces milk
1 tsp parsley minced
salt and pepper to taste
whisk eggs, milk, parsley and nutmeg in large bowl
mix in flour and season with salt and pepper
cover and let rest for 10 minutes
using perforated pan, push dough through pan over a pot of boiling water and cook 2-3 minutes
remove spaetzle with a strainer and shock in ice water
when ready to use either place in bowl and top w/ hot broth or saute on medium heat with a little butter.