Gelatin Free Spaetzle
These little German egg noodles are pure comfort food — soft and pillowy on the inside with just enough golden-brown crispiness from the butter finish to make them completely irresistible. The batter comes together from pantry staples: flour, eggs, milk, and a whisper of nutmeg that gives the whole dish a warmth you can't quite put your finger on. Because everything here is made from scratch with whole, simple ingredients, there's no need to scrutinize labels for hidden additives that can sneak into store-bought pasta or packaged noodle products. The technique is satisfying to pull off — pressing the batter through a colander or spaetzle maker straight into boiling water feels almost like a kitchen magic trick. Browning the butter until it turns nutty and golden before tossing the cooked spaetzle is the step that takes this from simple side dish to something genuinely craveable. A scatter of fresh parsley at the end adds a pop of color and brightness that rounds everything out beautifully.
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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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