Combine eggs, salt, pepper, nutmeg and parsley. Mix well

Work in the flour and Chavrie® by hand to form a smooth consistency

Let rest for 10 minutes

Meanwhile bring a large pot of salted water to a boil

Using a spaetzle press drop dough in boiling water

When spaetzle float they are cooked

Remove spaetzle with a spider and shock them in cold water.

When chilled drain well

To serve spaetzle sauté in butter

Serving Suggestion:

Serve spaetzle as a soup garnish heat in the microwave there is no need to sauté