Mix flour, eggs, egg yolks, milk, salt, pepper and nutmeg. Place in course-sieved colander over 2-3 quarts of boiling, salted water. Press dough through colander, greased to prevent sticking.
When all the mixture is pressed through, cook for 5 minutes, stirring occasionally. Wash under cold water; drain.
Melt butter; stir in spaetzle and brown lightly over medium heat until lightly browned. Sprinkle with minced parsley.
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