Barley Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

Spaetzle is one of those deeply comforting dishes that feels like a warm hug on a plate — tender little egg dumplings with lightly crisped edges and a rich, nutty brown butter coating that makes them nearly impossible to stop eating. The batter comes together with just all-purpose flour, eggs, whole milk, salt, and a whisper of freshly grated nutmeg, so every ingredient is straightforward and easy to verify. For anyone navigating a barley-free lifestyle, this is the kind of recipe that delivers serious comfort-food satisfaction without any of the grain concerns that can make traditional European dumplings tricky. The nutmeg adds a subtle warmth that elevates the whole dish without overpowering it, and the brown butter step is genuinely transformative — that golden, toasty finish is what separates good spaetzle from great spaetzle. A spaetzle maker makes the process quick and fun, but a colander with large holes works just as well if you don't have one. Finish with a scatter of fresh flat-leaf parsley for a pop of color and brightness, and you have a side dish — or honestly, a main — that feels both rustic and a little bit special.

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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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