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1
In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
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2
Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
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3
Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
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4
Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
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5
Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
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6
Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
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7
Transfer to a warmed large serving bowl and serve immediately.
