Step 1: In a large bowl, whisk together the all-purpose flour, 1 teaspoon of salt, and optional nutmeg. Create a well in the center.
Step 2: In a separate small bowl, lightly beat the two large eggs with 1/2 cup of milk (or water).
Step 3: Pour the egg mixture into the well of the dry ingredients. Stir with a wooden spoon or a sturdy whisk, starting from the center and gradually incorporating the flour. Mix until a thick, smooth, and slightly elastic batter forms. If the batter is too thick, add the additional 1/4 cup of milk/water, one tablespoon at a time, until it reaches a consistency where it slowly drips from the spoon.
Step 4: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 10-15 minutes. This allows the flour to fully hydrate, resulting in a more tender Spaetzle.
Step 5: Bring a large pot of heavily salted water to a rolling boil. While the water boils, prepare your Spaetzle maker, colander, or board over the pot.
Step 6: Work in batches. Place a portion of the batter into your Spaetzle maker/colander and press or scrape the batter through the holes directly into the boiling water. If using a board and knife, scrape small pieces of batter into the water.
Step 7: Cook the Spaetzle for 2-3 minutes, or until they float to the surface. Scoop them out with a slotted spoon or fine-mesh sieve and transfer to a colander to drain. Repeat with the remaining batter.
Step 8: (Optional) For extra flavor and a golden finish, melt 2 tablespoons of butter in a large skillet over medium heat. Add the cooked Spaetzle and sauté for 3-5 minutes, tossing occasionally, until lightly browned.
Step 9: Serve immediately as a side dish or with your favorite sauce/gravy. Garnish with fresh parsley if desired.