Pecan Free Spaetzle
Spaetzle is one of those deeply comforting dishes that feels like a warm hug on a plate — soft, pillowy little dumplings tossed in brown butter until the edges turn golden and just barely crisp. The batter comes together with pantry staples like flour, eggs, milk, and a whisper of freshly grated nutmeg, which gives the whole thing a subtle warmth that makes it taste far more special than the ingredient list suggests. Once the spaetzle hit that browned butter in the skillet, the kitchen smells absolutely incredible — rich, toasty, and irresistible. A handful of fresh flat-leaf parsley scattered on top at the end adds a pop of color and a little brightness to balance all that buttery richness. This is the kind of side dish that quietly steals the show at the dinner table. Because every ingredient here is straightforward and naturally free of tree nuts, you can cook with total confidence and zero label-reading stress.
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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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