Mustard 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 with just enough golden-brown butter crust to make every bite irresistible. The batter comes together from pantry staples: flour, eggs, milk, salt, and a whisper of nutmeg that gives the whole thing a subtle, old-world warmth. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden condiment-based additives sneaking in. Pressing the batter through a spaetzle maker (or a simple colander) straight into boiling water is genuinely satisfying, and watching the little dumplings bob to the surface is oddly delightful. The finishing move — tossing everything in brown butter until the edges crisp up — is what takes this from simple side dish to something you'll crave on repeat. A scatter of fresh parsley adds a pop of color and brightness, though the dish is absolutely complete without it. Whether you serve it alongside a hearty braise or eat it straight from the pan, this is the kind of recipe that earns a permanent spot in your rotation.

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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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