Ingredients:

  • 400g all-purpose flour
  • 4 large eggs
  • 150ml whole milk
  • 1 tsp fine sea salt
  • 0.25 tsp ground nutmeg
  • 45g unsalted butter
  • 2 tbsp fresh parsley, finely chopped
  • 1 pinch black pepper

Instructions:

  1. Combine 400g all purpose flour, 1 tsp fine sea salt, and 0.25 tsp ground nutmeg in a large bowl.
  2. In a separate jug, lightly beat the 4 large eggs with 150ml whole milk until streak free.
  3. Create a well in the flour and pour in the egg mixture. Stir with a wooden spoon until bubbles start to form in the dough.
  4. Cover the bowl and let the batter sit for 10 minutes.
  5. Fill a large pot with water and a generous pinch of salt, bringing it to a rolling boil.
  6. Use a spaetzle maker or a large hole colander to press the dough into the water. Work in batches to avoid sticking.
  7. Cook for about 2 minutes until the noodles rise to the surface and look plump.
  8. Scoop the noodles out and drop them into a bowl of cold water or rinse under a tap.
  9. Shake off as much water as possible before the next step to prevent splattering in the pan.
  10. Melt 45g unsalted butter in a skillet over medium high heat. Add the noodles and sauté until the edges are golden and crisp.
  11. Toss with 2 tbsp finely chopped parsley and a pinch of black pepper before serving.