Place the flour in a bowl. Add the eggs, salt and nutmeg.

Work and aerate the dough until it comes away from the terrine and forms bubbles. The dough should be fairly thick but runny. If necessary, adjust the consistency by adding a little water.

Bring a large pot of salted water to the boil. Place a small amount of dough on a moistened wooden board. Using a wet palette knife (or tablespoon), cut strips of dough by dropping them directly into the boiling water.

As soon as the spätzle rise to the surface, remove with a skimmer and place in a bowl of cold water. Repeat the operation until there is no more paste.

Drain the spaetzle in a colander and sauté in a pan with a little butter, onions and parsley. They have to brown.