Carrageenan Free Spaetzle
These soft, golden little dumplings are German comfort food at its finest — chewy in the center, lightly crisped at the edges, and finished with nutty brown butter that makes the whole dish smell incredible. The batter comes together from just flour, eggs, milk, nutmeg, and salt, so every ingredient is completely transparent and easy to verify. That simplicity is exactly what makes this recipe such a reliable choice when you're avoiding additives like carrageenan, which can sneak into processed dairy products and packaged convenience foods. Using whole milk and unsalted butter straight from the source keeps things clean without any compromise on richness or flavor. The technique is straightforward — mix, rest, press through a spaetzle maker or colander, boil, then toss in a hot skillet until the edges turn golden and slightly crisp. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together. This is the kind of recipe you'll want to make on a weeknight and then again on the weekend just because it's that satisfying.
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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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