Spatzli

3 C. Flour 3 each eggs ¾  tsp.  Salt 1/4 tsp pepper 1/4 tsp nutmeg 1C. water more or less Sift flour with the salt, pepper and the nutmeg. Make a well in the flour and at the eggs. Mix enough water to make a medium thick batter. Be careful when mixing to mix just enough to form the batter, over mixing will make spatzli tough. Over pot of boiling water pour the batter into a colander with large holes. Press the batter into water. Stir the batter in the water to keep spatzli and sticking together. When they float, skim them off. Place in cold water to stop cooking. Drain well. To serve saute in butter.