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1. In a large mixing bowl, combine the flour, ½ teaspoon of the salt and the nutmeg. Break up the eggs with a fork and beat them into the flour mixture. Pour in the milk in a thin stream, stirring constantly with a large spoon, and continue to stir until the dough is smooth.
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2. Bring 2 quarts of water and the remaining ½ teaspoon of salt to a boil in a heavy 4- to 5-quart saucepan. Set a large colander, preferably one with large holes, over the saucepan and with a spoon press the dough a few tablespoons at a time through the colander directly into the boiling water.
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3. Stir the Spatzle gently to prevent them from sticking to each other, then boil briskly for 5 to 8 minutes, or until they are tender. Taste to make sure. Drain the Spatzle thoroughly in a sieve or colander.
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4. When Spatzle are served as a separate dish with roasted meats, such as Sauerbraten, they are traditionally presented sprinkled with toasted bread crumbs.
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5. To toast the crumbs, melt ¼ pound of butter in a heavy 6- to 8-inch skillet over moderate heat. When the foam almost subsides, drop in 1 cup of bread crumbs and cook, stirring constantly, until the crumbs are golden brown.
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