Seed Oil 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 nutty brown butter that makes the whole dish smell incredible. The ingredient list is refreshingly short: flour, eggs, whole milk, salt, nutmeg, and real unsalted butter. That simplicity is exactly what makes this recipe such a natural fit for anyone avoiding industrially processed cooking fats, since every component here is a whole, recognizable ingredient with no refined seed oils anywhere in sight. Brown butter does all the heavy lifting in the pan, delivering rich, toasty flavor that a neutral vegetable oil could never replicate. The technique is more forgiving than it looks — once you get the batter to that slow-ribbon consistency and press it through the colander, the boiling water does most of the work. A scatter of fresh parsley at the end adds a little brightness and color, though the dish is absolutely worth eating plain straight from the skillet. Whether you serve it as a side or let it be the main event, this is the kind of recipe you'll come back to again and again.
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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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