Spätzle alsacien

Method

1. 1 Beat the flour with the eggs, milk, salt, and nutmeg for 8 minutes, until the mixture forms a string when you lift a spoon.
2. 2 Let the dough rest for 30 minutes to allow the gluten to break down; dough that hasn't rested will result in short, broken strands.
3. 3 Press the paste through a large-holed sieve directly into a pot of boiling water with salt.
4. 4 Remove the spätzle as soon as it surfaces after about 90 seconds, then rinse it with cold water.
5. 5 Pan-fry with butter for 5 minutes until the edges are golden and crispy, then sprinkle with parsley.