Bring a large pot of salted water (about 5 quarts) to a boil.

Meanwhile, combine flour, salt, white pepper, cayenne (if using) and nutmeg in a bowl.

In a separate bowl, combine 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 dough and force it through the holes of the colander, letting "noodles" fall into boiling water.

Cook until water returns to a simmer and spaetzle rise to the surface, then remove with a slotted spoon to a bowl filled with ice cold water to stop spaetzle from cooking. Repeat with remaining batter.

Drain the cooled spaetzle.

Melt butter in a skillet over medium-high heat.

Add spaetzle and cook until lightly golden brown, about 10 minutes.

Cooking in batches if needed.

Season with salt and pepper, sprinkle with chopped parsley and serve hot.