Beef Free Spaetzle
These tender little egg noodle dumplings are one of the most comforting things you can put on a table — soft and pillowy in the center, with just enough crisp golden edge from the brown butter to make every bite interesting. The batter comes together from pantry staples: flour, eggs, whole milk, and a whisper of nutmeg that gives the whole dish a subtle warmth you can't quite put your finger on. There's no meat anywhere in the ingredient list, so this is a genuinely satisfying main or side that doesn't require any substitutions or workarounds. The real magic happens in the skillet, where unsalted butter is cooked until it turns nutty and golden before the spaetzle get tossed in and crisped at the edges. A handful of fresh flat-leaf parsley scattered over the top adds a bright, herby finish that keeps the richness in check. Whether you're serving it alongside roasted vegetables or letting it stand on its own, this is the kind of simple, honest cooking that earns a permanent spot in your rotation.
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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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