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Herb Spaetzle

Serves: Makes 4 servings


  • 2-¼ cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 6 large eggs
  • 2/3 cup whole milk
  • ½ cup finely chopped fresh herbs
  • 2 teaspoons vegetable oil
  • 2 tablespoons unsalted butter

  • Procedures:

    Place a large pot of salted water on the stove over a high heat and bring to a boil. While the water is heating, fill a large bowl with ice water.

    Combine the flour and salt together in a medium bowl. In a small bowl, whisk together eggs, milk and herbs, then whisk into flour until batter is smooth.

    Working over boiling water, force ½ cup of batter through a spaetzle maker or the large holes of a food mill. As dumplings form and float to surface, use a slotted spoon to transfer them to the bowl of ice water. Repeat the process with remaining batter in same manner.

    Using a colander, drain dumplings well and toss with oil. Place butter in a large nonstick skillet on the stove over moderately high heat and melt until the foam subsides. Add the dumplings and cook, stirring often with a wooden spoon, until golden. Taste and season with salt and pepper.

    Tested and perfected in the Sur la Table kitchen

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