Shellfish Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender in the center, lightly crisped at the edges, and finished in nutty brown butter that makes the whole kitchen smell incredible. The batter comes together with just flour, eggs, milk, salt, and a whisper of nutmeg, then gets pressed through a spaetzle maker straight into boiling water for that signature rustic texture. Every single ingredient here is naturally free of shellfish, so there's no label-reading stress or substitution gymnastics required — just honest, straightforward cooking. The brown butter step is where the magic really happens, coating each little dumpling in golden, toasty richness that elevates what could be a simple side into something genuinely craveable. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby note that balances all that buttery depth. This is the kind of dish that works as a hearty side alongside roasted meats or stands on its own as a satisfying weeknight bowl.
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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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