Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground nutmeg
  • 4 tbsp (56g) unsalted butter
  • 1 medium lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Whisk the flour, eggs, milk, salt, and nutmeg in a bowl until the mixture is smooth and elastic.
  2. Let the dough rest for 10 minutes to allow the flour to fully hydrate.
  3. Bring a large pot of salted water to a gentle boil.
  4. Using a spaetzle maker, or by scraping the dough off a board with a knife or bench scraper, drop small pieces of batter into the boiling water.
  5. Cook until the noodles float to the surface (usually 2-5 minutes), then remove them with a slotted spoon and transfer directly into a skillet.
  6. Melt the butter in the skillet over medium heat until it begins to foam and turns golden brown (beurre noisette).
  7. Stir in the minced garlic for 30 seconds, then whisk in the lemon juice and lemon zest.
  8. Toss the cooked spaetzle into the sauce, stirring gently until the noodles are shimmering gold and well coated.
  9. Stir in the fresh parsley and season with cracked black pepper just before serving.