Herbed Spaetzle

Total Time:
1 hr
30 min
30 min

6 servings

  • 5 quarts salted water
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 3/4 cup milk
  • 2 cups packed fresh parsley leaves (preferably flat-leafed), washed and spun dry
  • 3 large eggs
  • 1/2 cup water
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1/4 cup (1/2 stick) unsalted butter
  • In a 6-quart kettle, bring 5 quarts salted water to a boil.

  • In a large bowl whisk together flour and salt.

  • In a heavy saucepan, bring milk just to a simmer. Put the parsley in a blender. With the blender motor running, add the milk to the parsley, and blend until milk is very green.

  • In a bowl, whisk together eggs and water and add parsley milk in a slow stream, whisking constantly.

  • Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter-like dough.

  • Force the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander.

  • Preheat oven to 375 degrees F. Stir the spaetzle gently, to separate, and boil for 5 minutes, or until just tender.

  • In a large colander drain the spaetzle and rinse well under cold water. Drain the cooled spaetzle well and transfer to a large baking dish.

  • In a small heavy saucepan, cook the rosemary with salt and pepper, to taste, in butter over moderate heat, stirring, for 2 minutes.

  • Drizzle the rosemary butter over the spaetzle, tossing well.

  • Season the spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.

  • Bake the spaetzle, covered with foil, in oven 20 minutes, or until heated through.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Herbed Spaetzle

    Recipe courtesy of Food Network Kitchen