Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.

Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.

Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Spaetzle

Recipe courtesy of Tyler Florence

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Herbed Bread Pudding

Recipe courtesy of Anne Burrell

Herbed Chicken Marsala

Recipe courtesy of Food Network Kitchen

Homemade Herbed Crackers

Recipe courtesy of Trisha Yearwood

Herbed Ricotta Bruschettas

Recipe courtesy of Ina Garten

Penne with Shrimp and Herbed Cream Sauce

Recipe courtesy of Giada De Laurentiis

Loco Moco

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword