Low Sugar Spaetzle
These little German egg noodles are pure comfort food — soft and pillowy on the inside, with just enough golden crispness on the edges from a quick toss in brown butter. The batter comes together from pantry staples: flour, eggs, whole milk, salt, and a whisper of nutmeg that gives the whole dish a warmth you can't quite put your finger on. There's nothing hidden here, no sweeteners tucked into a sauce or a seasoning packet — just honest, savory ingredients doing exactly what they're supposed to do. The brown butter finish is the real move, adding a nutty depth that makes these taste far more impressive than the effort involved. A spaetzle maker speeds things up, but a colander with large holes works just as well if you don't have one. Finished with a scatter of fresh parsley, this is the kind of side dish that quietly steals the show at the dinner table.
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Learn more →Ingredients
4 servings
- 2 cups all-purpose flour
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
- 3 large eggs
- ¾ cup whole milk
- 3 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Whisk together the flour, salt, and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until combined. Pour the egg mixture into the flour mixture and whisk until a smooth, thick, pourable batter forms — it should fall from the whisk in a slow, steady ribbon. Let the batter rest at room temperature for 10 minutes.
- 2
Bring a large pot of well-salted water to a boil over high heat.
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