3 cups flour,
1/4 tsp. Nutmeg (optional),
1 1/2 tsp. Salt,
Stir flour, eggs, salt and 1/2 cup of water. Beat until batter is smooth and no longer sticks to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.
Boil a pot of salted water. Press the dough through the Spaetzle press and into the boiling water.
Käsespätzle (Cheese spaetzle): Layer spätzle with shredded Emmenthaler cheese in a greased casserole dish. Bake at 180˚C until the cheese is melted, 15-20 minutes. Top with onions browned in butter, sprinkle with chopped parsley and serve.