Ingredients:

  • 2 cups (250g) all-purpose flour
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 1 tsp (6g) salt
  • 1/4 tsp (1g) ground nutmeg
  • 4 tbsp (56g) unsalted butter
  • 2 tbsp (8g) fresh parsley, finely chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Combine flour, salt, and nutmeg in a large bowl.
  2. Whisk in the eggs and milk one at a time.
  3. Beat the batter vigorously for 3–5 minutes until the consistency is thick, smooth, and slightly stretchy.
  4. Let the batter rest for 10 minutes to allow the flour to fully hydrate.
  5. Bring a large pot of salted water to a gentle simmer.
  6. Fill a slotted spoon with batter, leaving a small gap at the top, and gently press the batter through the holes into the simmering water using the back of another spoon or a finger.
  7. Wait for the noodles to float to the surface (usually 2–3 minutes), then skim them off immediately with a slotted spoon.
  8. Repeat the dropping and skimming process in batches until all batter is used.
  9. Melt butter in a large skillet over medium-high heat until it foams and smells nutty.
  10. Add the boiled spaetzle in a single layer and sauté for 3–5 minutes without stirring frequently to develop a golden-brown crust.
  11. Toss in the chopped parsley and season with salt and pepper just before removing from heat.