-
1
Whisk the eggs, milk, and salt together in a large bowl until thoroughly blended.
-
2
With a wooden spoon, stir in the flour, parsley, and nutmeg, forming a thick, sticky, batterlike dough.
-
3
If the dough is stiff, and doesnt drip like a batter, work in more milk.
-
4
Let the dough-batter rest at room temperature for 30 minutes.
-
5
Meanwhile, bring a large pot of salted water to a boil (at least 6 quarts water with 1 tablespoon salt).
-
6
Fill the hopper of the spaetzle-maker with the batter, hold it over the pot, and press or slide it (depending on the type of tool), forcing the dough through the holes so it drops into the water in small blobs.
-
7
If you dont have a spaetzle-maker, scoop or pour the batter into the colander or perforated utensil and press it through the holes with a spatula.
-
8
Press all the batter into spaetzle, stirring occasionally so they dont stick together or to the bottom.
-
9
Return the water to a steady, gentle boil, and cook for 4 or 5 minutes, until the spaetzle are all floating and cooked through; slice and taste one to check for doneness.
-
10
As the dumplings cook, melt the butter in the skillet over low heat.
-
11
Scoop the cooked spaetzle out of the pot with a spider or large strainer, let drain for a moment, and spill them into the skillet.
-
12
Still over low heat, toss the spaetzle to coat them all with butter and evaporate excess water.
-
13
Turn off the heat, sprinkle the grated cheese on top, and toss again.
-
14
Serve immediately.
