In the bowl of a stand mixer, combine the flour, nutmeg, and salt. Crack the eggs into a smaller bowl, whisk, and then add to the mixer bowl and stir to combine.

Add in the milk, stir to combine, then use a dough hook to knead for 18-20 minutes, until you have a soft, batter-like dough.

Bring a large pot of lightly salted water (at least 1 quart) to a boil over the stove. Reduce the a strong simmer.

Use the spaetzle maker or push the dough through a colander with a wooden spoon to create the noodles and press them into the the water. Cook for 2-3 minutes, or until the noodles rise to the surface of the water. Use a slotted spoon to remove and transfer to a clean colander or bowl. If needed, cook in batches (which is what I usually do).

Heat the butter in a pan. Add the noodles and lightly cooked for 2-3 minutes. Remove from heat and serve immediately.

You can store the noodles in the fridge for three days and easily reheat on the stove.