Nightshade Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender in the middle, 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 that feels far more impressive than the ingredient list suggests. For anyone navigating a nightshade-free lifestyle, pasta night can get complicated fast — so many sauces, seasonings, and store-bought noodles sneak in tomato, paprika, or pepper. This recipe sidesteps all of that entirely, relying on nothing but clean, simple pantry staples. 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 oddly meditative. The brown butter finish is the real magic here — it adds a nutty richness that makes every bite feel indulgent without a single complicated step. A scatter of fresh parsley at the end keeps things bright and beautiful on the plate.
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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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