Capsaicin Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

These soft, golden egg noodles are German comfort food at its most satisfying — tender inside, lightly crisped at the edges, and finished with nutty brown butter that makes the whole dish smell incredible. The batter comes together with just flour, eggs, milk, salt, and a whisper of nutmeg, so there is nothing hidden or complicated going on here. For anyone navigating capsaicin sensitivity, this is the kind of recipe that delivers serious flavor without a single chile, pepper, or spice that could cause a reaction. The nutmeg adds warmth in the most gentle, aromatic way, and the brown butter does the heavy lifting when it comes to richness and depth. Pressing the batter through a spaetzle maker (or even a colander) is oddly satisfying, and watching the little dumplings bob to the surface feels like a small kitchen victory every time. A handful of fresh parsley scattered over the top keeps things bright and pretty without adding any heat. This one is a keeper for weeknight dinners and cozy weekend cooking alike.

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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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