Xanthan Gum Free Spaetzle
These tender little German egg dumplings are pure comfort food — soft and pillowy on the inside with just enough golden-brown crispness from a quick toss in browned butter. The batter comes together from pantry staples: flour, eggs, whole milk, salt, and a whisper of freshly grated nutmeg that gives the finished dish a warmth you can't quite put your finger on. No specialty binders or additives needed here — the eggs and flour do all the structural work naturally, which is exactly what makes this recipe such a clean, fuss-free choice. The batter rests briefly, gets pressed through a spaetzle maker or colander straight into boiling water, and the little dumplings float up when they're ready — it's almost foolproof. That final step in a hot skillet with nutty browned butter is where the magic really happens, crisping the edges just enough to add texture without losing that tender chew. A scatter of fresh flat-leaf parsley at the end keeps things bright and a little elegant. Serve it as a hearty side alongside roasted meats or let it shine on its own — either way, this is the kind of dish that disappears fast.
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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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