Nitrate & Nitrite Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender in the middle, lightly crisped at the edges from a quick toss in browned butter, and finished with a whisper of fresh parsley. The batter comes together with just flour, eggs, milk, salt, and a pinch of nutmeg, so every ingredient is completely transparent and easy to verify. That simplicity is exactly what makes this dish such a reliable choice when you're avoiding processed meats, cured foods, and packaged products that often sneak in unwanted preservatives. There's no cured pork, no deli-style additions, no mystery seasonings — just honest, whole ingredients doing all the work. The nutmeg adds a subtle warmth that makes the whole dish feel a little more special than its short ingredient list suggests. Serve it as a side alongside roasted chicken or vegetables, or let it shine on its own with an extra knob of butter. It's 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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