Paraben Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

These soft, pillowy German egg noodles are pure comfort food — tender on the inside, lightly crisped at the edges from a quick toss in browned butter, and finished with a whisper of fresh parsley. The batter comes together from a short list of whole, recognizable ingredients: flour, eggs, milk, butter, salt, and a pinch of nutmeg for that warm, classic depth. For anyone navigating preservative sensitivities, packaged pasta and shelf-stable noodles can be a minefield of additives and coatings, so making spaetzle from scratch is genuinely the cleanest route to a satisfying bowl. There's no mystery here — every ingredient is something you can see, smell, and trust. The technique is more forgiving than it looks; once your batter rests and your water is at a rolling boil, the whole process moves quickly and rewards you with something that tastes far more impressive than the effort involved. Browned butter is the secret weapon, giving the finished noodles a nutty richness that makes them irresistible straight from the skillet.

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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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