A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish. I double or triple the recipe, and freeze extra in dinner sized portions.
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, a large holed sieve a metal grater, or a potato ricer.
Drop a few at a time into simmering liquid. The dumplings will go to the bottom of the pan. Stir after a couple of minutes to separate dumplings and keep them from sticking to the pan. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine for approximately 10 minutes on a medium heat (until lightly browned). Sprinkle chopped fresh parsley on top, and serve.