Pork Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

4.9

(17)

These soft, pillowy German egg noodles are pure comfort food — tender on the inside, lightly crisped in brown butter on the outside, and finished with a whisper of nutmeg that makes the whole dish feel warmly aromatic. The batter comes together with just flour, eggs, milk, and a pinch of salt, so there's nothing complicated standing between you and a deeply satisfying bowl. Pressing the batter through a spaetzle maker (or a simple colander) straight into boiling water is one of those kitchen tricks that feels almost magical the first time you try it. Once the little dumplings float to the surface, they get tossed in a skillet with brown butter until the edges turn golden and slightly crispy — that contrast of textures is what makes this dish genuinely hard to stop eating. A scatter of fresh flat-leaf parsley at the end adds a pop of color and brightness without competing with the rich, nutty butter. The ingredient list is short and entirely free of any pork products, so you can cook and serve it with complete confidence. Whether it's a weeknight side or the centerpiece of a cozy dinner, this is the kind of recipe that earns a permanent spot in your rotation.

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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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