BHA & BHT Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender in the center, lightly crisped at the edges, and finished with a gorgeous nutty brown butter that makes the whole dish smell incredible. The batter comes together from just flour, eggs, milk, salt, and a whisper of fresh nutmeg, so every ingredient is completely transparent and easy to verify. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged pasta, seasoning blends, and even some store-bought butters. Making spaetzle from scratch sidesteps all of that entirely — you control exactly what goes into the pot. The technique is simpler than it looks: press the batter through a colander or spaetzle maker into boiling water, wait for the little dumplings to float, then toss them in a skillet with browned butter until the edges turn golden. A handful of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls everything together. This is the kind of weeknight side dish that feels far more special than the effort involved.
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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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