Total Time: 20
Yield: 4-8 servings
- 2 cups flour
- 1 teaspoon kosher or sea salt, plus extra to taste
- 4 eggs
- 1/2 cup milk
- Freshly ground black pepper
- 4 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
Instructions:In a small mixing bowl, combine flour and salt. Create a well in center of flour mixture.
In a separate bowl, whisk together eggs and milk. Pour into flour well and mix slowly until a smooth batter comes together.
Bring a large pot of salted water to a boil. Using a rubber spatula, push batter through a large-holed colander (or a spaetzle maker) into boiling water.
Cook until noodles float to the surface; then use a slotted spoon to transfer to a bowl.
Season with salt and pepper; toss with melted butter and parsley.