In a bowl, combine the flour, salt, and nutmeg. Make a well in the centre and add the water and eggs. Stir with a fork until the dough is smooth.
Bring a large pot of salted water to a boil. Place a spaghetti colander with large holes (or a potato ricer with large holes) above a bowl, to avoid spills. Pour a quarter of the batter into the colander. Place the colander over the boiling water and press the batter with a spatula or the back of a ladle to make it fall into the water. Cook from 1 to 2 minutes. Remove the noodles and place them into a large bowl of ice cold water. Repeat with the remaining batter. Drain and oil lightly.
In a large non-stick skillet, brown half the noodles in half the butter. Season with salt and pepper. Keep warm. Repeat with the remaining noodles and butter.
Serve with Chicken in Riesling or any other meat cooked in sauce.