MSG Free Spaetzle
These tender little German egg noodles are pure comfort food — soft and pillowy at the center with just enough golden-brown crispness from a quick toss in browned butter. The batter comes together from a handful of honest pantry staples: flour, eggs, milk, salt, and a whisper of nutmeg that gives the whole dish a warmth you can't quite put your finger on. Everything here is made entirely from scratch, so there's no reaching for a seasoning packet or a boxed mix that might sneak in unwanted additives. That makes this a genuinely clean, from-scratch recipe where you control every single ingredient. The browned butter step is the real magic — it only takes a couple of minutes in the skillet, but it transforms the spaetzle from simple boiled dough into something deeply savory and a little nutty. A scatter of fresh flat-leaf parsley at the end brightens the whole plate without complicating anything. Whether you're serving this as a side to a hearty braise or eating it straight from the pan, it's the kind of dish that earns a permanent spot in your weeknight rotation.
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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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