Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 4 tbsp unsalted butter

Instructions:

  1. Whisk the eggs, milk, salt, and nutmeg in a large bowl. Beat until the mixture is frothy.
  2. Gradually stir in the flour. Beat vigorously with a whisk or a hand mixer.
  3. Mix until the batter is smooth and thick, falling from the whisk in a slow, heavy ribbon. Note: If it's too runny, the noodles will flatten.
  4. Bring a large pot of salted water to a gentle boil.
  5. Dip the potato ricer into the hot water for 5 seconds. Note: This prevents the batter from sticking to the metal.
  6. Fill the ricer 3/4 full. Press steadily over the simmering water.
  7. Use a knife to nudge the noodles off the ricer.
  8. Cook 2-3 mins until the noodles float to the surface.
  9. Remove with a slotted spoon and transfer to a skillet with melted butter.
  10. Sauté 3-5 mins until the edges are mahogany colored and smell like toasted nuts.