In a bowl whisk flour, milk, eggs, parsley flakes, salt, black pepper, and nutmeg until combined. Cover and refrigerate for 30 minutes.
Bring a large pot of salted water to a boil. Grease a perforated pan with vegetable oil. Press dough through holes into boiling water.
Once spätzle floats, remove from water. Grease lightly and cool completely. Hold refrigerated for service.
For each serving, in a saute pan over medium high heat melt 2 tablespoons of butter . Add 1 1/2 cups spätzle and cook until warmed through and lightly golden brown. Serve with suggested accompaniments in chef tips.
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