Vegetarian 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 absolutely incredible. The batter comes together with just flour, eggs, milk, salt, and a whisper of freshly grated nutmeg, which gives it that subtle warmth you didn't know you needed. Pressing the thick batter through a spaetzle maker directly into boiling water is oddly satisfying, and watching the little dumplings bob to the surface is your cue that dinner is almost ready. The real magic happens in the skillet, where unsalted butter transforms into something golden and toasty before the spaetzle get tossed in and crisped up just enough to add texture. A scatter of fresh flat-leaf parsley at the end keeps things bright and pulls the whole plate together. Every ingredient here is straightforwardly meat-free, so there's no label-reading or substitution stress — just honest, delicious cooking from a short list of pantry staples.
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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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