Walnut Free Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender on the inside, lightly crisped at the edges, and finished in a gorgeous brown butter that smells absolutely incredible. The batter comes together with just flour, eggs, milk, salt, and a whisper of nutmeg, making this one of those recipes that feels far more impressive than the ingredient list suggests. Pressing the batter through a spaetzle maker (or even a simple colander) straight into boiling water is a satisfying little kitchen moment, and watching the dumplings bob to the surface is oddly delightful. The real magic happens in the skillet, where brown butter coats every noodle and adds a deep, toasty richness that makes this dish impossible to stop eating. A scatter of fresh flat-leaf parsley at the end brightens everything up and adds a pop of color. Because the recipe relies on straightforward pantry staples with no specialty sauces or pre-made mixes, there's no need to scan labels or worry about hidden nut ingredients sneaking in. Serve it as a hearty side alongside roasted meats or let it shine on its own — either way, it's a keeper.
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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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