In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 86 (48%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 157.1mg||48 %|
|Sodium 316.2mg||11 %|
|Potassium 88.2mg||2 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.7g|
|Protein 6.7g||10 %|
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Calories per serving: 178
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