Black Pepper Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender on the inside, lightly crisped in browned butter on the outside, and finished with a whisper of nutmeg that makes the whole dish feel warmly aromatic. The batter comes together with just flour, eggs, milk, and salt, then gets pressed through a spaetzle maker directly into boiling water for that signature rustic shape. Avoiding black pepper doesn't mean sacrificing depth here — the nutmeg does real flavor work, and the browned butter adds a rich, nutty complexity that makes every bite feel indulgent. For anyone who needs to steer clear of pepper due to sensitivity or intolerance, this recipe is a genuinely satisfying option because the seasoning is clean and completely within your control. A scatter of fresh flat-leaf parsley at the end brightens the whole plate without adding any heat. 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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