Coconut Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender in the center, lightly crisped at the edges, and finished with a gorgeous brown butter that smells absolutely incredible. The batter comes together with pantry staples: flour, eggs, whole milk, and a whisper of nutmeg that gives the whole dish a subtle warmth you can't quite put your finger on. Once the spaetzle hit that brown butter in the skillet, they pick up a golden, slightly nutty crust that makes it nearly impossible to stop eating them straight from the pan. For anyone navigating coconut-free cooking, this recipe is naturally in the clear — every ingredient is straightforward dairy and grain, with zero tropical oils or hidden coconut derivatives to worry about. A handful of fresh flat-leaf parsley scattered over the top adds a pop of color and brightness that balances the richness beautifully. Whether you serve this as a side alongside roasted meat or let it shine as a simple weeknight main, it delivers the kind of deeply satisfying, old-world flavor that feels both effortless and impressive.
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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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