Herbed Spaetzle Recipe

Name: Herbed Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 3/4 teaspoons salt; 1 1/4 cups whole milk; 3 large eggs; 1/2 cup creme fraiche; 2 tablespoons olive oil; 1 1/2 sticks (3/4 cup) unsalted butter; 1 tablespoon coarsely chopped fresh parsley; 1 tablespoon coarsely chopped fresh chives; 2 teaspoons coarsely chopped fresh thyme; 2 teaspoons coarsely chopped fresh sage; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon black pepper; Special equipment: a spaetzlemaker,a food mill fitted with a medium disk, or a colander with 1/4-inch holes

Servings: persons

3 cups all-purpose flour
1 3/4 teaspoons salt
1 1/4 cups whole milk
3 large eggs
1/2 cup creme fraiche
2 tablespoons olive oil
1 1/2 sticks (3/4 cup) unsalted butter
1 tablespoon coarsely chopped fresh parsley
1 tablespoon coarsely chopped fresh chives
2 teaspoons coarsely chopped fresh thyme
2 teaspoons coarsely chopped fresh sage
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
Special equipment: a spaetzlemaker,a food mill fitted with a medium disk, or a colander with 1/4-inch holes

1
Bring a 4- to 6-quart heavy pot of salted water to a boil and keep at a bare simmer.
2
Fill a large bowl with very cold water and set aside.
3
Whisk together flour and 1 teaspoon salt in a medium bowl.
4
Whisk together milk, eggs, and creme fraiche in another bowl, then whisk into flour until batter is smooth.
5
Working over barely simmering water, force half of batter through spaetzlemaker, food mill, or colander.
6
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.
7
Repeat with remaining batter.
8
Toss drained spaetzle with oil.
9
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.
10
(Skillet will be full.)
11
Saute, stirring occasionally, until golden on the edges, 10 to 15 minutes.
12
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.
13
Gently stir to coat.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 3/4 teaspoons salt, 1 1/4 cups whole milk, 3 large eggs, and more.

Yes, Herbed Spaetzle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Spaetzle

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