Mushroom Free Spaetzle
These tender little German egg noodles are pure comfort food — soft and pillowy in the center with just enough golden, buttery crispness on the outside to make every bite irresistible. The batter comes together from pantry staples like flour, eggs, and whole milk, with a whisper of nutmeg that gives the whole dish a warmth you didn't know you needed. There are no hidden extras here, just clean, straightforward ingredients that make this a genuinely worry-free choice for anyone avoiding fungi-based additions that sometimes sneak into packaged pasta or seasoning blends. The real magic happens in the skillet, where browned butter coats every little dumpling and crisps the edges to a light, nutty gold. A handful of fresh parsley scattered over the top keeps things bright and fresh without complicating the simplicity of the dish. Whether you serve it as a side alongside a hearty braise or let it shine on its own, this is the kind of recipe 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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