• Put the flour, salt and nutmeg in a bowl.
• Add the eggs and half the water.  Mix everything together.
• Add the rest of the water bit by bit and mix until the batter is thick.
• Bring a large pot of salted water to the boil.
• Use the spaetzle grater, or a colander, or a flat grater to drip bits of batter into the water.
• It will puff up slightly and cook immediately. Scoop it out and place it in the already prepared sauce.

For the Sauce:

• If you are using speck, sauté it in a little olive oil until it is cooked. Boil the peas in salted water.
• Drain the peas. Drain the speck on a paper-towel to remove the oil.
• Gently heat the cream (but don't let it boil). Add the speck (or cubed ham) and peas. Don't add salt as the sauce will already be salty enough.