Yeast Free Spaetzle
These tender little German egg noodles are pure comfort food — soft and pillowy on the inside with just enough golden-brown butter crust on the outside to make them completely irresistible. The batter comes together from pantry staples: flour, eggs, milk, and a whisper of nutmeg that gives the whole dish a warmth you can't quite put your finger on. Because the leavening here is zero — no packets, no starters, nothing to proof — this is naturally free of any yeast-based ingredients without a single substitution required. The batter simply rests, gets pressed through a spaetzle maker or colander straight into boiling water, and the result is rustic, satisfying, and deeply delicious. Finishing them in browned butter is the move that takes these from simple to spectacular, adding a nutty richness that coats every little dumpling. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together beautifully.
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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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