Herbed Spaetzle

Herbed Spaetzle

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6

Spaetzle, a dish of tiny noodles or dumplings, means "little sparrow" in German. Enhanced with fresh herbs, our spaetzle make a delicious accompaniment to Braised Short Ribs.


  • 1 cup milk
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 tsp. salt, plus more, to taste
  • 1/8 tsp. freshly ground pepper, plus more, to taste
  • 1/4 tsp. freshly grated nutmeg
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. chopped fresh chives
  • 4 Tbs. (1/2 stick) unsalted butter


In a large bowl, combine the milk, eggs, flour, the 2 tsp. salt, the 1/8 tsp. pepper, the nutmeg, and 1 Tbs. each of the parsley and chives. Whisk until smooth.

Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.

Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.

Just before serving, in a large nonstick fry pan over medium-high heat, melt the butter. Add the spaetzle and sauté, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes. Season with salt and pepper, and add the remaining 2 Tbs. each parsley and chives. Transfer to a warmed large serving bowl and serve immediately. Serves 6.

Williams-Sonoma Kitchen.
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