Bring a large pot of water to boil.

In a large bowl combine the bread flour, the nutmeg, salt, and white pepper.

In a separate bowl whisk together the sour cream, the eggs, and the egg yolks.

Whisk the sour cream mixture into the flour mixture.

When it has come to a complete boil, liberally salt the water.

Have a rimmed sheet pan, bowl or other large container ready to catch the cooked spaetzle.

Place a spaetzle maker over the boiling pot of water. If you don’t have a spaetzle maker, you can use a large metal strainer with large holes or even a grater.

Working in small batches, press the spaetzle batter through holes of the spaetzle maker or strainer into the water.

Let cook for 10 seconds or so until the dumplings float to the surface and are set.

Scoop out the cooked spaetzle and place in the container while you cook more batches with the remaining batter.

When all the spaetzle is cooked heat, a large sauté pan or iron skillet over medium-high heat. Add the butter and cooked spaetzle.

Sauté briefly until the spaetzle is heated through and lightly golden brown.