Gut Friendly Spaetzle
These tender little egg noodles are the kind of simple, satisfying comfort food that earns a permanent spot in your weeknight rotation. Made from just flour, eggs, whole milk, and a whisper of nutmeg, the ingredient list is refreshingly short and free from the processed additives and preservatives that can aggravate a sensitive gut. The batter comes together quickly, rests briefly to relax the gluten, then gets pressed through a spaetzle maker into boiling salted water — a gentle cooking method that keeps the dumplings light and easy to digest. A quick finish in brown butter gives the edges a golden, nutty crispness that makes every bite deeply flavorful without relying on heavy sauces or rich seasonings. Fresh parsley scattered on top adds a bright, clean finish that lifts the whole dish. It's the kind of recipe that proves wholesome eating doesn't have to mean sacrificing warmth or indulgence.
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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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