In a large mixing bowl - whisk together flour, salt & nutmeg.
Add in eggs and milk.
Stir. Stir well. Keep stirring. Stir for a few minutes, get a little workout :)
Bring a large pot of water to a boil.
Press in spaetzle. Do not over crowd pot - you will have to cook it in a few batches.
Stir a few times, cook until it floats & let it simmer for another 3-4 minutes.
Remove spaetzle with a slotted spoon and continue with remaining batter.
I like to add a tablespoon of butter to bowl of cooked spaetzle to keep it from sticking while cooking remainder. I found the gluten-free spaetzle to hold much more water, so tossing it in a colander in the sink helped get rid of some of the extra liquid. Serve immediately. If not serving immediately, I suggest rinsing the spaetzle with cold water. It seems to stay plump, keep a nicer texture and not get so sticky this way.
Gluten-free spaetzle can be tossed/drizzled with butter or brown butter or served with any sauce or stew you desire. I don't recommend pan frying it with butter - it got a little globby when I tried. I fussed a lot with this recipe - but each time I served it with a sauce or meal, no one noticed it was different / gluten-free.