Combine the gluten-free flour, salt and nutmeg in a large bowl.

Make a well in the centre and add the eggs and milk, whisking well to combine the mixture into a smooth, thick batter.

Have a ricer ready (we like this one)

Bring a large pan of salted water to the boil. Working in 3-4 batches at a time, pour the thick batter into the ricer and gently push down to release the batter ‘threads’ into the boiling water.

Keep an eye on the water, as it can easily bubble over. Cook for approximately 3-4 minutes, then use a slotted spoon to remove the cooked spaetzle and place into a colander to drain. Repeat the process until all the batter has been used.

Tip all the drained spaetzle into a large bowl and drizzle over the olive oil to prevent it from sticking together. 

Garnish with some chopped herbs, if desired.