Citric Acid Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

These soft, pillowy German egg noodles are pure comfort food — tender in the middle, lightly crisped at the edges, and finished with brown butter that smells absolutely incredible. The ingredient list is refreshingly short: flour, eggs, milk, salt, a whisper of nutmeg, and butter. That simplicity is exactly what makes this dish such a reliable choice when you need to avoid citric acid, which hides in everything from seasoning blends to packaged pasta sauces. Every component here is straightforward and easy to verify, so there's no label-reading stress involved. The technique is satisfying to pull off — pressing the batter through a spaetzle maker into boiling water feels almost meditative, and watching the little dumplings bob to the surface is genuinely rewarding. A quick toss in a hot skillet with browned butter gives the edges a golden, slightly nutty crispness that elevates the whole dish beyond basic. Scatter some fresh parsley on top and you've got something that feels restaurant-worthy with almost zero fuss.

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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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