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Herbed Spaetzle

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Austrian, Central European, German, Swiss
Servings 4

Equipment

  • Large Mixing Bowl
  • Whisk
  • Spaetzle maker or colander with large holes
  • Large pot
  • Slotted spoon
  • Non-stick skillet

Ingredients
  

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

Instructions
 

Make the Dough

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.