Spaetzle (Spätzle) — Tender German Egg Noodles

• 300 gGerman Type 405 flour (all-purpose flour may be used if Type 405 is unavailable)
• 4large eggs
• 140 mlcold water
• 5 gfine sea salt
• 0.5 tspfreshly grated nutmeg
• 3 lwater
• 30 gunsalted butter
• 4 sprigflat-leaf parsley (finely chopped, optional traditional garnish)

Instructions

1. 1

   Put the flour, 5 g salt, and nutmeg in a large mixing bowl and whisk them together evenly. Make a well in the center so the eggs and water can be incorporated without forming dry pockets.

2. 2

   Add the eggs and 100 ml of the cold water to the well, then stir with a sturdy wooden spoon until a thick batter forms. Beat the batter vigorously for 4 to 5 minutes, adding the remaining 40 ml water gradually, until it becomes glossy, elastic, and begins to form bubbles.

3. 3

   Cover the bowl and let the batter rest at room temperature for 10 minutes. This short rest hydrates the flour and gives the finished spaetzle their characteristic tender but slightly chewy texture.

4. 4

   Bring 3 l water to a steady boil in a wide pot and add 18 g salt. Reduce the heat slightly so the water stays at a lively simmer, because a violent boil can break the noodles into ragged fragments.

5. 5

   Set a spaetzle press or spaetzle maker over the pot and work in 3 batches, pressing the batter directly into the simmering water. If using the traditional board method, spread a thin layer of batter on a damp wooden board and scrape narrow strips into the water with a bench scraper or knife.

6. 6

   Cook each batch for 2 to 3 minutes, or until the spaetzle float and look set in the center. Lift them out with a slotted spoon, drain well, and transfer them to a warm bowl while you cook the remaining batter.

7. 7

   Melt the butter in a large skillet over medium heat and add the drained spaetzle. Toss for 2 to 3 minutes until the noodles are coated, lightly glossy, and hot throughout, then fold in the parsley if using.

8. 8

   Serve immediately while the spaetzle are soft and buttery. For a more rustic finish, let a few edges turn pale golden in the skillet, but avoid frying them until crisp unless making a deliberate leftover-style preparation.