Sift the flour into a bowl and make a well in the center. Beat the eggs, salt, water and nutmeg and pour a little into the well. Using a hand held blender with a kneading attachment, mix the liquid into the flour, working outward from the center. Gradually add the remaining liquid, taking care not to let any lumps form. Beat the dough until it forms bubbles. Cut the dough into pieces using a spaetzle grater or a sieve with large holes. Drop the cut dough into the boiling, salted water, and simmer until the spaetzle floats to the top. Place the cooked spaetzle in a colander and rinse with cold water. Melt the butter in a saute pan, toss in the spaetzle and brown in the butter.
Recipe courtesy of German Chef Christine Weissman