Herbed Spaetzle Recipes

HERBED SPAETZLE

Steps:

• Combine the milk and eggs in a stand mixer fitted with the paddle attachment on low speed until the egg yolks break up. Add the flour and 1 teaspoon salt and mix on low speed until a thick, pancake-like batter forms. Add the chives, parsley, rosemary and thyme, and mix until well incorporated, 1 to 2 minutes. Transfer the batter to a smaller bowl (to fit more easily in the fridge), cover with plastic wrap and refrigerate for 30 minutes to let the batter rest.
• Bring a pot of well-salted water to a boil and have nearby a rimmed baking sheet greased with olive oil. Working over the boiling water and using a rubber spatula, press the batter in batches through the holes of a perforated broiling pan insert, a colander or the large holes of a box grater. The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the baking sheet and continue cooking the rest of the batter. (If you are not using the cooked spaetzle right away, toss it with a little olive oil and refrigerate, covered in plastic wrap, for up to 2 days.)
• Reheat the spaetzle by following the directions in the recipe calling for it. Or, for a delicious side dish, heat a large saute pan over medium-high heat and add 2 tablespoons olive oil and the butter. When the butter is melted, add the spaetzle and cook, tossing occasionally, until golden brown, about 2 minutes. Season to taste. Sprinkle with Parmesan, if using, and serve.

HERBED SPAETZLE

Steps:

• Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
• Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.

HERBED SPAETZLE

Steps:

• 1. Mix the milk, eggs, herbs, salt and flour together. Bring a large pot of water to a boil. Add salt and bring to a boil again.
• 2. Melt the butter in a skillet over low heat. Sprinkle it with white pepper.
• 3. With a spaetzle maker or colander. Press the dough through the holes into the boiling water. Once the spaetzle rises to the top of the water scoop it out with a slotted spoon and toss it in the pan with the butter.
• 4. Repeat until all the dough is used up. Serve immediately.

HERBED SPAETZLE

Steps:

• Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
• Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
• Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
• Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.

HERBED SPAETZLE

Steps:

• 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.

HERB SPAETZLE

Steps:

• Bring a large pot of well salted water to a boil over medium heat.
• In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
• In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
• Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
• What cuties!

HERBED SPAETZLE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
• Working over boiling water, force one third of batter through a spaetzle maker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil. Pulse dill, spinach, chives, and 1 tablespoon butter in a food processor until a paste forms. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté dumplings, stirring, until golden. Add herb butter and sauté, stirring, until dumplings are coated and heated through. Season with salt and pepper.

HERBED SPAETZLE

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender. In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green.
• In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
• Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough. Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
• Preheat oven to 375° F.
• Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish.
• In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.
• Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.

HERBED SPAETZLE

Steps:

• In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
• Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
• Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
• Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
• Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
• Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
• Transfer to a warmed large serving bowl and serve immediately.

HERBED SPAETZLE

Steps:

• Bring a 4- to 6-quart heavy pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold water and set aside.
• Whisk together flour and 1 teaspoon salt in a medium bowl. Whisk together milk, eggs, and crème fraîche in another bowl, then whisk into flour until batter is smooth.
• Working over barely simmering water, force half of batter through spaetzlemaker, food mill, or colander.
• As spaetzle float to surface (after about 1 minute), transfer to bowl of cold water with a mesh skimmer or sieve, then into a large sieve to drain. Repeat with remaining batter. Toss drained spaetzle with oil.
• Cut 1 stick butter into pieces, then heat in a deep 12-inch heavy nonstick skillet over moderately high heat until foam subsides and add spaetzle. (Skillet will be full.) Sauté, stirring occasionally, until golden on the edges, 10 to 15 minutes. Cut remaining 1/2 stick butter into pieces and add to spaetzle along with parsley, chives, thyme, sage, nutmeg, remaining 3/4 teaspoon salt, and pepper. Gently stir to coat.