Herbed Spaetzle
Serving Size:10|Prep Time:5minutes|Cook Time:25minutes

  1. Prep note: a spaetzle maker, or a food mill fitted with a medium disk, or a colander with 1/4-inch holes is needed to prepare this dish.
  2. Bring a 4 to 6-quart heavy pot of lightly salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold water with a few ice cubes and set aside.
  3. Whisk together flour and a 1/2 teaspoon salt in a medium bowl. Whisk together milk, eggs, and heavy cream in another bowl, then whisk into flour until batter is smooth.
  4. Working over barely simmering water, force half of batter through spaetzle maker, food mill or colander.
  5. As spaetzle float to surface (after about 1 minute), transfer to bowl of cold water with a mesh skimmer or sieve, then place into a large sieve to drain. Repeat with remaining batter. Toss drained spaetzle with oil.
  6. Melt 3 tablespoons of butter in a deep 12-ince heavy nonstick skillet over moderately high heat until foam subsides and add spaetzle. (Skillet will be full). Saute, stirring occasionally, until golden on the edges, 10 to 15 minutes. Add remaining 1 tablespoon of butter to spaetzle along with parsley, chives, thyme, sage, nutmeg, remaining salt, and pepper. Gently stir to coat.
Chef’s Narrative
Spaetzle, tender little morsels that are like a cross between a noodle and a dumpling, are common to Austrian, German, and Swiss cuisines. Here in America, the dish has transformed to many modern interpretations that can be served alongside meat or mushroom dishes or in place of macaroni in your favorite mac & cheese recipe.
Recipe Substitutions
If you choose, you can use just one herb. Simply increase the total quantity of your chosen herb to 5 tablespoons.
  • 4 2/3cupsall-purpose flour
  • 1 1/2teaspoonssaltdivided
  • 1cupwhole milk
  • 4largeeggs
  • 1 1/2cupsheavy cream
  • 1tablespoon + teaspoonsunflower oil
  • 4tablespoonsunsalted butter
  • 2tablespoonscurly parsleycoarsely chopped
  • 1 1/2teaspoonsfresh thymecoarsely chopped
  • 1 1/2teaspoonsfresh sagecoarsely chopped
  • 1/4teaspoonfreshly grated nutmeg
  • 1/4teaspoonblack pepper

AllergensWhat, Milk, Egg