Ginger Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

Spaetzle is one of those deeply comforting dishes that feels like a warm hug on a plate — soft, pillowy little dumplings tossed in browned butter until the edges turn just barely golden and crisp. The batter comes together from pantry staples: flour, eggs, whole milk, salt, and a whisper of nutmeg, with no spice blends or pre-made sauces that might sneak in unwanted ingredients. That simplicity is exactly what makes this recipe so reliable when you need to avoid hidden additives. The technique is straightforward — mix, rest, press through a colander or spaetzle maker, and boil — and the results are genuinely impressive for how little effort is involved. Browning the butter in a skillet before tossing the cooked spaetzle through it adds a rich, nutty depth that elevates the whole dish without any complicated steps. A handful of fresh parsley scattered over the top keeps things bright and fresh. Whether you serve it as a side or let it star on its own, this is the kind of recipe you'll come back to again and again.

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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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