Spaetzle is a German classic—a tender, dumpling-like noodle that’s the perfect blank canvas for all kinds of flavor. Adding fresh herbs elevates this humble dish into something special. Whether you’re serving it as a side with schnitzel or smothering it in butter as a main, herbed spaetzle brings a vibrant, earthy twist that’ll have everyone going back for seconds.
Herbed Spaetzle
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Austrian, Central European, German, Swiss
For the Spaetzle Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup finely chopped fresh herbs such as parsley, chives, and dill
For Serving
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Extra chopped herbs for garnish
- Salt and pepper to taste
Make the Dough
In a large bowl, whisk together the flour, salt, and nutmeg. In a separate bowl, whisk the eggs and milk until combined. Gradually add the wet ingredients to the dry ingredients, stirring until you have a thick, smooth batter. Fold in the chopped herbs.
Boil the Spaetzle
Bring a large pot of salted water to a gentle boil. Place the spaetzle maker (or colander) over the pot. Pour a portion of the batter into the maker or colander and use a spatula to press it through the holes into the boiling water. Work in batches to avoid overcrowding the pot.
Cook the Spaetzle
The spaetzle will sink to the bottom and rise to the surface as it cooks. Once it floats (about 2-3 minutes), use a slotted spoon to transfer it to a bowl. Repeat with the remaining batter.
Sauté the Spaetzle
Heat the butter and olive oil in a large non-stick skillet over medium heat. Add the cooked spaetzle in batches, sautéing until lightly golden and slightly crisp on the edges. Season with salt and pepper to taste.
Serve and Garnish
Transfer the spaetzle to a serving dish and sprinkle with additional chopped herbs. Serve warm as a side dish or enjoy as a main course.
Pairings
Herbed spaetzle pairs beautifully with rich, saucy dishes like beef goulash, chicken fricassee, or creamy mushroom ragout. For a lighter pairing, serve it alongside a simple green salad or roasted vegetables.
FAQs
1. What type of herbs work best for herbed spaetzle?
Parsley, chives, and dill are classic choices, but you can experiment with tarragon, thyme, or even a touch of sage for a deeper flavor.
2. Can I make spaetzle without a spaetzle maker?
Absolutely! Use a colander with large holes or even a slotted spoon. A silicone spatula helps push the batter through.
3. Can I prepare spaetzle ahead of time?
Yes! Boil the spaetzle, cool it, and store it in the fridge for up to two days. When ready to serve, sauté it in butter to warm it up.
4. What flour should I use?
All-purpose flour works great, but for an authentic texture, try using a blend of all-purpose and bread flour (50/50).
5. Can I make this gluten-free?
Yes, substitute a gluten-free all-purpose flour blend for regular flour. Check that it contains xanthan gum for structure.
