Homemade Spaetzle Recipe: Buttery German Noodles

Combine 400g all purpose flour, 1 tsp fine sea salt, and 0.25 tsp ground nutmeg in a large bowl.

In a separate jug, lightly beat the 4 large eggs with 150ml whole milk until streak free.

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.

Cover the bowl and let the batter sit for 10 minutes.

Fill a large pot with water and a generous pinch of salt, bringing it to a rolling boil.

Use a spaetzle maker or a large hole colander to press the dough into the water. Work in batches to avoid sticking.

Cook for about 2 minutes until the noodles rise to the surface and look plump.

Scoop the noodles out and drop them into a bowl of cold water or rinse under a tap.

Shake off as much water as possible before the next step to prevent splattering in the pan.

Melt 45g unsalted butter in a skillet over medium high heat. Add the noodles and sauté until the edges are golden and crisp.

Toss with 2 tbsp finely chopped parsley and a pinch of black pepper before serving.