Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large (150g) room-temperature eggs
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp (6g) fine sea salt
  • 1/4 tsp (1g) ground nutmeg
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (15g) fresh Italian parsley, finely chopped
  • 2 tbsp (8g) fresh chives, finely chopped
  • 1 tbsp (8g) fresh thyme leaves, minced
  • 1/2 tsp (3g) coarse sea salt
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Combine flour, eggs, milk, salt, and nutmeg in a bowl. Use a whisk or hand mixer to beat the batter vigorously for 3–5 minutes until smooth and small bubbles form on the surface.
  2. Bring a large pot of salted water to a gentle boil. Using a spaetzle maker or pushing the dough through a colander, drop small portions of batter into the water.
  3. Once the noodles rise to the surface and float, scoop them out immediately with a slotted spoon.
  4. Melt the butter in a skillet over medium-high heat until it begins to foam and smell nutty (brown butter).
  5. Add the drained spaetzle to the skillet and sauté for 5–7 minutes, stirring occasionally, until the edges are mahogany-colored and crisp.
  6. Stir in the fresh parsley, chives, thyme, and white pepper during the final 60 seconds of cooking to preserve the fresh aromatics.