Cinnamon 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 fresh parsley. The batter comes together with just flour, eggs, milk, salt, and a touch of nutmeg, making this one of the most satisfying scratch-made pastas you can pull off on a weeknight. That browned butter step is where the magic really happens, giving the spaetzle golden edges and a rich, nutty depth that makes it nearly impossible to stop eating. For anyone navigating spice sensitivities, this recipe is naturally free of the warm baking spices that sneak into so many comfort dishes — the only seasoning here is salt and freshly grated nutmeg, so you stay in full control. The technique is simpler than it looks: press the batter through a colander or spaetzle maker into boiling water, and in just a couple of minutes you have little dumplings ready for the skillet. Serve it as a hearty side alongside roasted meats or let it shine on its own — either way, it delivers the kind of cozy, unfussy satisfaction that keeps people coming back for seconds.
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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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