Parmesan spaetzle

Combine flour, eggs, water, nutmeg, salt and in a mixer slowly knead with a dough hook until all the flour is incorporated, and smooth and light on medium speed. Have a pot of boiling salted water ready and simmering. Have an ice bath of water if you plan to use the spaetzle later. Have a large saute pan if you plan to serve immediatly. Make spaetzle in batches. Place dough on a wet cutting board and with  knife scrape strips of the dough into the simmering water. If you have a large hole colander or a spaetzle press. Spaetzle are done when they rise to the surface of the water. Remove with a slotted spoon and drain well. Spread spaeztle flat on a tray being careful the spaeztle neither stick nor dry out.  If serving spaeztle later, place in ice bath, then flat on a tray.  Begin to heat the butter in saute pan. When hot, saute the garlic and shallots quickly, add the spaeztle. Remove from heat, add cheese last minute, serve.   4-6 servings


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