Peanut Free Spaetzle
Spaetzle is one of those deeply satisfying comfort foods that feels like a warm hug on a plate — tender little egg noodle dumplings tossed in brown butter until the edges go golden and slightly crisp. The batter comes together with just flour, salt, nutmeg, eggs, and milk, making it a beautifully simple recipe with no complicated sourcing required. That whisper of freshly grated nutmeg is the secret weapon here, giving the dumplings a subtle warmth that elevates the whole dish without overpowering it. Pressing the batter through a spaetzle maker or a colander straight into boiling water is genuinely fun, and watching the little dumplings float to the surface is oddly satisfying. The finishing move — browning the butter until it smells nutty and toasty, then crisping up the spaetzle in the skillet — is what takes this from simple side dish to something you'll want to make on repeat. A scatter of fresh parsley at the end adds a pop of color and brightness that rounds everything out. Every ingredient here is straightforward and easy to verify, so you can cook with total confidence and zero label anxiety.
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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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