Pescatarian Spaetzle
These soft, pillowy German egg noodles are pure comfort food — tender in the center, lightly crisped at the edges, and finished with a nutty brown butter that makes the whole dish smell incredible. The batter comes together with just flour, eggs, milk, salt, and a whisper of nutmeg, then gets pressed through a spaetzle maker directly into boiling water for that signature rustic shape. What makes this dish so satisfying is the final step in the skillet, where the butter foams and turns golden before the noodles get tossed in and crisped just enough to add texture. A scatter of fresh flat-leaf parsley at the end brings a little brightness to balance the richness. It's a naturally meat-free recipe that fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds — just honest, simple ingredients doing exactly what they're supposed to do. Serve it as a hearty side alongside roasted vegetables or a piece of pan-seared fish, and it will absolutely hold its own on the plate.
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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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