Preparation
Bring a large pot of water (about 5 quarts) to a boil. Add 5 tablespoons of salt to pot once it boils.
Meanwhile, combine the flour, 11/2 teaspoon salt, white pepper or cayenne and nutmeg in a bowl. In a separate bowl, combine the eggs and milk, stirring to incorporate. Add dry ingredients to wet ingredients and mix well with a wooden spoon until incorporated and dough resembles a thick pancake batter.
Place a pasta colander on top of the pot of boiling water. Pour half of the batter into the colander. Using a rubber spatula, press the dough and force it through the holes of the colander, letting the "noodles" fall into the boiling water. Cook until the water returns to a simmer and the spaetzle rise to the surface, then remove with a slotted spoon to a bowl filled with ice cold water to stop the spaetzle from cooking. Repeat with the remaining batch of dough.
Once the spaetzle are cooled, drain them. Melt the butter in a medium-hot pan. Add the spaetzle and sauté until lightly golden brown, about 10 minutes. Do not overcrowd the pan; if needed, cook in batches. Season with salt and pepper to taste, sprinkle with the chopped parsley and serve immediately.