Herb Spaetzle
Show: Secrets of a Restaurant Chef
Episode: The Secret to Braised Spare Ribs
Rate This RecipeRead users' reviews (18)
- Recipe categories: Dairy, Eggs,
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Total Reviews: 18
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By MomtoOlivia
Bainbridge Island
on October 28, 2012
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My family loved this recipe. Adding the herbs made it much more interesting than the usual "plain" spaetzle. No problem pushing it though the colander with the back of a spatula, but my colander has large holes. It would never work with a colander with really small holes, or a wire mesh one.
By colinjstevens
on October 16, 2012
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Was a easy recipe to put together. I should have added more milk so that it would be easier to push through a colander. I ended up using a zip top bag with a small hole. after they came out of the water I sauteed them in some butter then added the remaining chopped herbs.
Everyone liked it and I would make this recipe again.
By torba97_12904148
Fremont, CA
on June 19, 2012
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For any/all of us from Europe...my opinion (Irish...try this recipe.
Delicious flavor and IF we follow the directions...terrific texture.
Thanks Ms. Anna!
Annie , Fremont , CA
By LarissaH
Minneapolis, MN
on January 23, 2012
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We enjoyed this. Putting the batter through the collander didn't work for me. I think it was because the holes in my collander were too small. I threw the batter into a bag as another suggested and cut off the tip. This worked well.
I served this as another reviewer suggested with mushroom sauteed in butter with a little garlic and white wine. I also grilled some chicken to go over the top.
This was surprisingly easy and fairly tasty. I would make it again.
By epicureancruiser
Sammamish, WA
on January 04, 2012
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Turned out great. I added a little freshly grated nutmeg as suggested by another review. Although I think the herbs would be great, I didn't have any on hand. For a more authentic German version, after I drained the Spaetzle, I lightly fried them in butter. Served the Spaetzle with Beef Stroganoff...yummy!
By khromekrazy
michigan
on November 09, 2011
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delicious
By jmorrispsu_12829452
North Wales, 78
on October 29, 2011
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Awesome recipe!!! Love the herb touch. Definitely dont thin down the batter, but if you don't have a spaetzle maker use a homeade piping bag (ziploc with a cut corner. Also dry herbs work just fine and you can spruce it up a little by tossing the cooked spaetzle with some sautéed mushrooms or something. Definitely a winner!!!
By cindy_9907399
Pittsburgh, PA
on July 15, 2011
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I make spaetzle all the time. My husband is from Germany. So much easier with a spaetzle maker! My dough is much thicker than Anne's, though. Love the idea of adding fresh herbs. Germans usually use a tad of nutmeg.
And oh yeah, to the "TOOL" who has a problem with the pronunciation, you're in America. Not Germany. Anne: It's pronounced "Sh-pet-zel-eh"
By rcedio1
chandler, AZ
on July 13, 2011
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Easy and tasty!
By kemi_11
Durham, NC
on December 06, 2010
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This is a great go-to recipe for an alternative to rice/pasta/potatoes. I used chives/thyme. I ordered a Spaetzle maker, but it didn't come in time so I used the colander method. No problems pushing through, though I used ~ 3/4 c of milk instead of the 1/2 cup called for. I also toasted mine in a little butter/olive oil like my local German bistro does. Delicious! I'll definitely make this one again!