Ingredients

• 2 cups all-purpose flour

• 1½ teaspoons Kosher salt

• 4 large eggs

• ½ cup whole milk

• 4 Tablespoons unsalted butter

• ¼ cup chopped fresh parsley

• salt and freshly ground black pepper, to taste

Instructions

Make the Dough

Add the flour and salt to the bowl of a stand mixer and stir to combine. In a separate small bowl, crack the eggs and whisk them until blended. Make a well in the center of the flour mixture and pour the eggs into it. Add the milk—starting with slightly less and adding more as needed. Attach the paddle attachment to the stand mixer and “knead” the dough on medium speed for about 10 minutes, or until bubbles appear (see pictured instructions for visual reference). After mixing, test the dough by pulling it with a wooden spoon—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 your preferred Spätzle maker, press the dough into the simmering water. Cook for 2–3 minutes, or until the noodles float to the surface. Use a slotted spoon to transfer the noodles first to a colander to drain the hot water, then to a large bowl of ice water to firm them up for a chewier texture. After 1–2 minutes, transfer them back to the colander and drain completely.

Finish with Butter and Herbs

While the Spätzle is draining, heat 4 Tablespoons of butter in a skillet on the Wolf Dual Fuel Burner. Once the butter begins to brown, add the drained Spätzle to the pan. Toss gently to coat and heat through. Season to taste with salt and freshly ground black pepper. Garnish with chopped fresh parsley.