I make this from time to time. I bought a spaetzle maker at a kitchen store for less than $10. It may have been in the kitchen section of a Home Goods or Marshall's. The batter is fairly loose so it'll flow through the holes.
2 Egg Yolks
TT Salt & Pepper
4 Tb Unsalted Butter
1 Tb Parsley, minced
In a small bowl, beat together the egg yolks, egg and milk.
In a medium bowl, combine the flour, nutmeg, salt, and pepper.
Add the egg mixture to the flour mixture and mix by hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
Bring salted water to a boil. Place a spaetzle maker on top of the pot. Place the batter into the spaetzle maker and form the spaetzle. Cook for 4 to 5 minutes, or until al dente.
Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
Heat a sauté
pan over high heat. Add the remaining ¼
cup of oil and the boiled spaetzle. Sauté until golden.
Season to taste with salt and pepper. Finish with butter and sprinkle with parsley.