Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1 tsp (6g) salt
  • 1/4 tsp (1g) ground nutmeg
  • 3 tbsp (42g) unsalted butter
  • 2 tbsp (8g) fresh parsley, finely chopped

Instructions:

  1. In a medium bowl, combine flour, salt, and nutmeg. Whisk in the eggs and milk. Using a hand mixer or whisk, beat the batter vigorously for 2-3 minutes until a smooth, slightly bubbly consistency is reached and the batter falls off the whisk in a heavy ribbon. Let the batter rest for 10 minutes to allow the flour to hydrate.
  2. Fill a large pot with water and a pinch of salt; bring to a boil, then reduce to a gentle simmer. Using a Spaetzle press or colander, push the dough into the water in small increments. Use a slotted spoon to skim the noodles off the surface as soon as they float (usually 2-5 minutes).
  3. Heat the butter in a wide skillet over medium-high heat until it begins to foam and smell nutty. Add the cooked Spaetzle in a single layer and sauté until the edges are mahogany-colored and slightly crisp. Stir in the fresh parsley immediately before removing from heat.