Fill a pot 3/4 full with water and bring to a boil.

Meanwhile to make your batter in a large bowl combine flour, nutmeg, pinch of salt and pepper and mix.

Then add the two eggs and milk and stir until all ingredients are combined.

Poke holes into a gallon-size freezer bag with the tip of a sharp knife (I made about 6-8 holes towards one corner). Hold bag so that you are covering up the holes, and spoon the batter into the bag. Squeeze so that batter goes to one corner and then comes out the holes. Squeeze for a few seconds and then release so it makes little dumpling shapes. Squeeze until no batter remains in the bag.

When the Spaetzle float to the top they are done. Strain water.

In a skillet or frying pan melt the butter, then continue the melting process until the butter turns brown. Add the spaetzle to the pan and coat with the butter, cooking for 1-2 minutes, cool for a few minutes and then enjoy!