Simple German Egg Noodles with Butter

Prepare the dough: In a large bowl, whisk together the flour, salt, and ground nutmeg. In a separate bowl, beat the eggs and milk. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until a smooth, thick, and slightly sticky dough forms. Do not overmix. Let the dough rest for 10 minutes.

Boil water: Bring a large pot of heavily salted water to a rolling boil (at least 100°C).

Form and cook Spätzle: Place a Spätzle maker (or colander with large holes) over the boiling water. Pour a portion of the dough onto the Spätzle maker and press or scrape it through the holes directly into the boiling water.

Cook until floating: Cook the Spätzle in batches until they float to the surface, which usually takes about 2-3 minutes. Remove them with a slotted spoon and transfer to a bowl. Repeat with the remaining dough.

Brown the butter: In a large pan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden-brown color and smells nutty. Be careful not to burn it.

Combine and serve: Add the cooked Spätzle to the pan with the browned butter. Toss gently to coat. Serve immediately, garnished with fresh chopped parsley if desired.