Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large (150g) eggs
  • 1 cup (240ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground nutmeg
  • 4 tbsp (56g) unsalted butter
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a large mixing bowl, whisk together the flour, salt, and nutmeg. Create a well in the center and add the eggs and milk. Whisk vigorously until the batter is smooth and begins to show small bubbles on the surface.
  2. Bring a large pot of salted water to a rolling boil. Using a spaetzle maker or a cutting board, press or scrape small nuggets of batter into the water in batches. Once the noodles float to the surface (usually 2–4 minutes), remove them with a slotted spoon and drain well.
  3. Place a non-stick skillet over medium-high heat and melt the butter until it begins to foam. Add the drained spaetzle in a single layer. Cook without stirring for 2–3 minutes until mahogany-colored and crispy.
  4. Stir gently and cook for another 2 minutes. Fold in the fresh parsley, salt, and pepper just before removing from heat.