Ingredients:

  • 1.5 cups (190g) All-Purpose Flour
  • 3 large Eggs
  • 0.5 cup (120ml) Whole Milk
  • 1 tsp (6g) Fine Sea Salt
  • 0.25 tsp (1.5g) Ground Nutmeg
  • 6 tbsp (85g) Unsalted Butter
  • 1 tbsp (3g) Fresh Sage, finely chopped
  • 2 tbsp (8g) Fresh Parsley, chopped
  • 0.5 tsp (3g) Salt
  • 1 tbsp (15ml) Lemon Juice

Instructions:

  1. Combine flour, salt, and nutmeg in a medium bowl. Create a well in the center and add the eggs and milk. Whisk vigorously by hand or with a mixer until the batter is smooth, stretchy, and begins to bubble.
  2. Bring a large pot of salted water to a gentle simmer. Carefully pipe the batter through a Ziploc bag with a small corner cut off or a spaetzle maker into the water in small droplets.
  3. Once the noodles float to the surface (usually within 2 to 3 minutes), skim them out with a slotted spoon.
  4. Place a skillet over medium heat and add the butter. Cook until the butter foams and develops mahogany-colored bits at the bottom.
  5. Add the chopped sage to the brown butter, then immediately toss in the boiled spaetzle. Sauté for 3–5 minutes until the noodles develop a golden-brown, crispy exterior.
  6. Stir in the chopped parsley and lemon juice just before removing from heat.