• In a large bowl, stir together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon freshly ground black pepper until the pepper and nutmeg are evenly distributed. In a small bowl or large measuring cup, whisk together 4 large eggs and 1/2 cup milk until they're evenly mixed.
• Using a dough whisk or spatula (don't use a regular whisk here), stir the wet ingredients into the dry ingredients until a thick, sticky batter forms. Set the batter aside to rest for 5-10 minutes.
• Bring a large pot of water to a boil. Add about 1 Tablespoon of kosher salt to the water.
• Set a spaetzle maker over the pot, and follow the directions on your spaetzle-maker to push the batter through the spaetzle-maker. Once you see that some of the batter is starting to float in the pot (this will only take a minute or two), stir the spaetzle, remove it from the boiling water with a spider skimmer or slotted spoon, and transfer it to a colander or large strainer set over a bowl. Repeat this process with the remaining batter.
• Melt 2 Tablespoons butter in a large non-stick skillet over medium-high heat. Add the boiled spaetzle to the skillet (if your skillet is smaller than 12 inches, I recommend doing this in 2 batches), and pan-fry it, stirring often, until the spaetzle is starting to brown.
• Serve the spaetzle with or without gravy. It's great with roasted or braised meat and/or vegetables.

Make-Ahead Instructions

• To make the spaetzle ahead of time, complete the recipe to the end of step 4. Toss the spaetzle with a little bit of neutral-flavored cooking oil (you should only need a teaspoon or two), and transfer the spaetzle to an airtight container. Put the spaetzle in the fridge for up to 3 days. Complete steps 5 and 6 immediately before you plan on serving the meal.