Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • ¾ tsp (4g) salt
  • ⅛ tsp (0.5g) ground nutmeg
  • 6 tbsp (85g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • ¼ cup (15g) fresh parsley, finely chopped
  • ½ cup (50g) Parmesan cheese, freshly grated
  • Salt to taste

Instructions:

  1. Whisk together the flour, eggs, milk, salt, and nutmeg in a bowl. Beat the mixture vigorously for 2–3 minutes until the batter is smooth and begins to show small air bubbles on the surface.
  2. Let the batter rest for 5 minutes to allow the gluten to relax.
  3. Bring a large pot of salted water to a gentle boil. Using a colander or by scraping the batter off a cutting board with a knife, drop small, irregular ribbons of dough into the water.
  4. Boil for 2–3 minutes; the noodles are ready the moment they float to the surface. Remove them with a slotted spoon and set aside.
  5. Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the minced garlic and sauté for 30 seconds until aromatic.
  6. Fold in the boiled spaetzle. Sauté for 3–5 minutes without stirring too frequently to allow the noodles to develop mahogany-colored edges.
  7. Stir in the parsley and Parmesan cheese just before removing from heat.