Ingredients

• 2 cups all-purpose flour

• 1 ½ teaspoons salt

• 4 large eggs

• ½ cup milk

• 4 Tablespoons butter

• ¼ cup parsley

• salt and pepper, to taste

Instructions

Prepare the Dough

Add the flour and salt to the bowl of a stand mixer and stir to combine.

Crack the eggs into a small bowl and whisk them.

Make a well in the center of the flour mixture and pour the eggs into it.

Add the milk (start with slightly less and add more as needed).

Attach the paddle attachment to the stand mixer and “knead” the dough for about 10 minutes, or until bubbles appear.

After mixing, use a wooden spoon to scoop and pull the dough. If bubbles or holes appear, the dough is ready.

Cook the Spätzle

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.

Using a Spätzle maker of your choice, press the noodles into the simmering water.

Cook for 2 to 3 minutes, or until the noodles float to the top.

Use a slotted spoon to transfer the noodles to a colander, then place them immediately into a large bowl of ice water to firm them up.

After 1 to 2 minutes, drain the noodles completely in a colander.

Finish and Serve

While the Spätzle is draining, heat 4 Tablespoons of butter in a skillet on a Wolf Dual Fuel Burner.

When the butter begins to brown, return the Spätzle to the skillet.

Season with salt and pepper to taste, and garnish with parsley.

Serve hot with Chef Matt’s Pork Schnitzel.