2 cups All Purpose Flour
1 tsp. salt
2 large eggs
8 cups whole milk
Directions: Combine flour and salt together in a bowl. Cut in egg with a fork to make small noodles/crumbs.
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Ladle into bowls. Grate nutmeg over each bowl. Sprinkle servings with parsley and pepper. Serve with a Swiss cheese wedge and yeast rolls.