Herbed Spaetzle

  • Yield 6 servings

Handmade, irregularly shaped dumplings may be served as a side dish, entree or spooned into soups and stews. They are soft and comforting.

Spaetzle can be made with half whole-wheat flour and half all-purpose flour if you wish. You can add any chopped fresh herb to the batter. Try dill, basil or tarragon. Once the spaetzle are cool, drain and store for later use or sauté in butter or oil before serving.


1/2 cup milk, water or soy milk
1 teaspoon salt
6 large eggs
3 cups all-purpose flour
1 tablespoon olive or canola oil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
pinch nutmeg


  1. In a large mixing bowl, whisk milk, salt and eggs. With your hand or a wooden spoon, begin gradually stirring in flour. (The batter should be thick, like pancake batter.) Once flour is incorporated, add oil, parsley, salt, pepper and nutmeg. Allow batter to rest 15 minutes in bowl.
  2. The easiest way to make spaetzle is to place a colander over a large pot of boiling water. Press spaetzle batter through colander holes into water and boil 3 to 4 minutes until they float to top. Immediately transfer cooked dumplings to a bowl of ice water to cool.



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