Herbed Spaetzle

READY IN: 30mins
Recipe by Dr. Jenny

DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly.

Top Review by nemokitty

Boy does this bring back childhood memories. Mom was German and she made this alot for us. My sister bought me a spaetzle maker and I've been waiting to try it. It turned out excellent!!! The only part I didn't like was I was sweating quite profusely standing over the steamy water. Oh well, price you pay for delicious food. Thanks for posting this one! Made for Rookie Tag Game 2013.

Ingredients Nutrition


  1. In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
  2. Fill a large pot 2/3 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.
  3. 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. Repeat with the remaining batter.
  4. Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
  5. Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
  6. Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
  7. Transfer to a warmed large serving bowl and serve immediately.

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