Legume Free Spaetzle
These soft, pillowy German dumplings are pure comfort food — tender on the inside, lightly crisped in browned butter on the outside, and finished with a whisper of fresh parsley. The batter comes together from just flour, eggs, milk, and a pinch of nutmeg, making it a naturally clean and simple dish that sidesteps the legume-heavy fillers or additives that can sneak into packaged pasta alternatives. Pressing the batter through a spaetzle maker (or even a colander in a pinch) is genuinely satisfying, and watching the little dumplings bob to the surface is one of those small kitchen joys that never gets old. The real magic happens in the skillet, where a quick toss in nutty browned butter gives the edges a golden crispness that elevates the whole dish from humble to craveable. It works beautifully as a side alongside roasted meats or saucy braises, but honestly, a bowl of these straight from the pan needs no accompaniment at all.
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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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