Sesame Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

Spaetzle is one of those deeply comforting dishes that feels like a warm hug on a plate — tender little egg noodle dumplings with crispy golden edges, finished in brown butter and a scatter of fresh parsley. The batter comes together from just flour, eggs, milk, nutmeg, and salt, so there's nothing hidden or complicated going on here. That simplicity is exactly what makes it such a reliable choice when you're navigating ingredient labels and trying to avoid sesame in all its forms — tahini, sesame oil, hidden seeds in seasoning blends, none of that has any business in this recipe. The nutmeg adds a subtle warmth that makes the whole dish taste far more sophisticated than the short ingredient list would suggest. Pressing the batter through a spaetzle maker or colander straight into boiling water is genuinely satisfying, and watching the little dumplings bob to the surface is one of those small kitchen joys. The brown butter finish is the move — it adds a nutty, slightly caramelized depth that coats every piece beautifully. Serve it alongside a roast or a braise, or honestly just eat it straight from the pan.

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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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