Brazil Nut Free Spaetzle
Spaetzle is one of those deeply comforting dishes that feels like a warm hug on a plate — soft, pillowy little dumplings tossed in browned butter until the edges turn golden and just barely crisp. The batter comes together from pantry staples like flour, eggs, whole milk, and a whisper of freshly grated nutmeg, which gives the whole thing a subtle warmth that sets it apart from plain pasta or noodles. Once the spaetzle hit that hot, salted water and float to the surface, you know they're ready — and the quick finish in a skillet of foamy, nutty brown butter is what takes them from simple to genuinely craveable. A scatter of fresh flat-leaf parsley at the end adds a pop of color and brightness that balances the richness beautifully. The ingredient list is short and straightforward, so there's no need to scrutinize labels or worry about hidden additives — everything here is exactly what it says it is. Whether you're serving this as a side alongside a hearty braise or letting it shine as the main event, it's the kind of recipe that earns a permanent spot in your rotation.
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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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