These soft, pillowy German egg noodles are pure comfort food — tender in the center, lightly crisped at the edges, and finished with a gorgeous brown butter that smells absolutely incredible. The batter comes together with just flour, eggs, milk, salt, and a whisper of nutmeg, making this one of those recipes where simplicity does all the heavy lifting. For anyone managing a nickel sensitivity, grains like whole wheat, oats, and rye are common problem ingredients in pasta and noodle dishes, but all-purpose flour keeps this one safely in the clear. The short ingredient list also means no mystery additives or hidden high-nickel components to second-guess. Pressing the batter through a spaetzle maker or colander straight into boiling water is genuinely satisfying, and the whole process feels more like a fun kitchen project than a chore. A quick toss in browned butter gives every little dumpling a nutty, golden coating that makes it nearly impossible to stop eating. Finish with a scatter of fresh parsley if you like a pop of color and brightness on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Bring a large pot of well-salted water to a boil over high heat.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
