Soy Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender on the inside, lightly crisped at the edges, and finished with a nutty brown butter that makes the whole dish smell absolutely incredible. The batter comes together from pantry staples like flour, eggs, whole milk, and a whisper of freshly grated nutmeg, which gives it that warm, old-world depth you just can't fake. Because everything here is made from scratch with whole, recognizable ingredients, there's no need to scan labels for hidden soy derivatives that sneak into so many packaged pasta and noodle products. The technique is surprisingly approachable — press the batter through a spaetzle maker or a simple colander, let the little dumplings bob to the surface, then toss them in a skillet until the edges turn golden and irresistible. A handful of fresh flat-leaf parsley scattered on top at the end adds a pop of color and brightness that pulls the whole plate together. This is the kind of dish that feels special enough for a dinner party but honest enough for a quiet Tuesday night.
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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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