Whisk together the flour, nutmeg, and salt in a large bowl.

Add the eggs and seltzer and knead into a dough.

Cover the bowl with a dish towel and let stand at room temperature for 1 hour.

Toast the pecans lightly in a naked skillet and set aside.

Slice the Brussel sprouts in half.

Peel & dice the onion.

Heat the olive oil and butter in a large skillet.

Add the onions. Sauté until transparent.

Mix in the Brussels sprouts and sauté until they start to brown.

Sprinkle the sugar over the top.

Season with salt and pepper to taste.

Remove from heat, cover to keep warm, and set aside.

Bring a large pot of salted water to a boil.

Use a spätzle press or colander with large holes to push the dough through into the water.

When the spätzle pops up to the top they are done,

Use a slotted spoon to remove them from the pot and transfer them to a colander or sieve to drain.

Preheat the oven to 350 degrees F.

Grease a casserole dish with butter.

Toss the Brussels spouts/onion mixture, toasted pecans, spätzle, and cheese in a large bowl. Transfer the mixture to the prepared casserole dish.

Bake for 15 minutes. Let cool for 10 minutes before serving.