In a large bowl, combine the flour, salt, pepper, nutmeg, and dried parsley.  Make a well in the center of the bowl. Set aside.

In a small bowl, whisk together the eggs and milk.  Pour into the well in the center of the dry ingredients.

Gradually mix the dry ingredients into the egg/milk mixture by drawing the flour from the sides.  The dough will be smooth and thick.

Allow the dough to rest for 15 minutes.

Meanwhile, bring a large pot of water to a boil.  Salt it generously.  Use enough salt that the water tastes like the ocean.

To make the spaetzle, hold a colander with medium size holes over the pot.  

Spoon the spaetzle dough into the colander and use the back of a spoon to push it through the holes.

Work in batches to avoid overcrowding the pot.  Gently stir the spaetzle so they don’t stick together.

Cook for 4 minutes or until they float to the surface.

Use a slotted spoon or a wire spider to remove the spaetzle to a colander.  Rinse with cool water.

Repeat the process with the remaining dough.

Make the sauce.

In a large skillet over medium heat, melt the butter and add the chives, parsley, nutmeg, and black pepper.

Add the spaetzle and toss to coat, cooking for 1-2 minutes.

Taste and adjust the seasonings for salt.

Garnish with additional chopped parsley.

Serve hot.