Spätzle con Speck e Parmigiano-Reggiano

In a large bowl, combine the 00 flour, Large eggs, 5 grams of Fine sea salt, and Freshly grated nutmeg. Gradually add the Water, mixing vigorously with a wooden spoon or spatula until a smooth, thick, and slightly sticky batter forms. The dough should be elastic and pull away from the sides of the bowl.

Cover the bowl with a clean cloth and let the spätzle dough rest at room temperature for at least 30 minutes.

Bring a large pot of water to a rolling boil and add the Coarse sea salt.