Recipe courtesy of Walter Staib
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.

Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.

In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 5 to 10 minutes, until spaetzle are tender but firm; stir occasionally.

Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Herbed Spaetzle

Recipe courtesy of Sara Moulton

Herbed Spaetzle

Recipe courtesy of Food Network Kitchen

Herbed Spaetzle

Recipe courtesy of Guy Fieri

Herbed Spaetzle

Recipe courtesy of Gourmet Magazine

Herbed Spaetzle

Recipe courtesy of Gourmet Magazine

Herbed Spaetzle

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories