Best 10 Herbed Spaetzle Recipes

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Embark on a culinary journey to Swabia, Germany, and discover the delectable dish known as Spätzle. These small, tender dumplings, crafted from a simple batter of flour, eggs, and milk, hold a special place in the hearts of food enthusiasts and are often likened to tiny noodles or dumplings. Spätzle's versatility shines through its ability to adapt to various cooking techniques, be it boiling, pan-frying, or baking, resulting in a delightful array of textures and flavors. This article presents a collection of Spätzle recipes, each offering a unique twist on this classic dish. From traditional recipes that capture the essence of Swabian cuisine to innovative creations that push the boundaries of flavor, these recipes cater to diverse palates and culinary preferences. Get ready to tantalize your taste buds and experience the culinary wonders of Spätzle.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED SPAETZLE IN BROWN BUTTER



Herbed Spaetzle in Brown Butter image

Categories     Egg     Herb     Side     Sauté     Quick & Easy     Spinach     Butter     Radicchio     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

2 1/4 cups all purpose flour
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
2 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
4 large eggs
1 cup low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups (packed) baby spinach leaves
2 cups thinly sliced radicchio
1 lemon, halved

Steps:

  • Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
  • Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
  • Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
  • Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.

HERBED SPAETZLE



Herbed Spaetzle image

These bite-size dumplings are called spaetzle and originated in Germany.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8

1 cup whole milk
8 sprigs fresh thyme
1 tablespoon thyme leaves
1/4 cup packed fresh flat-leaf parsley
3 large eggs
1 1/2 cups all-purpose flour
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter

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



Herbed Spaetzle image

Categories     Dairy     Egg     Leafy Green     Herb     Side     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 9

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
3 large eggs
1/3 cup whole milk
1 teaspoon vegetable oil
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped spinach leaves
1 tablespoon coarsely chopped fresh chives
2 tablespoons cold unsalted butter

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 AND SPINACH



Herbed Spaetzle and Spinach image

These tiny dumplings are surprisingly easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

2 1/2 cups all-purpose flour
Salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley
2/3 cup milk
5 large eggs
6 1/2 tablespoons olive oil
1/2 bunch spinach (about 1 pound), washed thoroughly and stems removed

Steps:

  • Whisk together flour, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, and herbs in a large bowl. In another bowl, beat the milk, eggs, and 5 tablespoons olive oil. Whisk into flour mixture until smooth.
  • In a large pot, bring 6 quarts of water to a boil; add 1 tablespoon salt. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter and push it through into the boiling water, or use a colander, pushing batter through with a rubber spatula. Cook spaetzle until it floats to the top, about 30 seconds. Drain spaetzle in colander.
  • Heat remaining 1 1/2 tablespoons olive oil in a skillet over medium high heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.

HERBED SPAETZLE



Herbed Spaetzle image

DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly.

Provided by Dr. Jenny

Categories     German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup milk
3 eggs
2 cups all-purpose flour
2 teaspoons salt (plus more to taste)
1/8 teaspoon fresh ground pepper (plus more to taste)
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped fresh-leaf parsley
3 tablespoons chopped fresh chives
4 tablespoons unsalted butter

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.

Nutrition Facts : Calories 283.1, Fat 12, SaturatedFat 6.7, Cholesterol 119, Sodium 833.6, Carbohydrate 34.1, Fiber 1.3, Sugar 0.3, Protein 9

HERBED SPAETZLE



Herbed Spaetzle image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
3 cups all-purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and/or parsley
1 tablespoon whole-grain mustard (optional)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 tablespoons unsalted butter

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.

PORK MEDALLIONS WITH HERBED SPAETZLE - EMERIL



Pork Medallions with Herbed Spaetzle - Emeril image

Make and share this Pork Medallions with Herbed Spaetzle - Emeril recipe from Food.com.

Provided by Melody

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons bayou blast creole seasoning
3/4 cup flour
1 egg, beaten with
1 teaspoon water
1 cup breadcrumbs
3 tablespoons oil

Steps:

  • Preheat oven to 350 degrees.
  • Pound pork medallions to 1/2-inch thickness, if necessary.
  • Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each.
  • Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
  • Refrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan heat oil, add pork and cook until first side is golden.
  • Turn medallions and transfer pan to oven to finish cooking.
  • Serve pork on top of Herbed Spaetzle.

HERBED SPAETZLE



Herbed Spaetzle image

Spaetzle are little noodles native to Germany (as well as Alto Adige), where I lived for a while as a young cook. I love their irregular shape and soothing flavor.

Provided by Scott Conant

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

3/4 cup whole milk
3 large eggs
2 cups all-purpose flour, sifted
Kosher salt
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
Extra-virgin olive oil
2 tablespoons unsalted butter (if reheating as a side dish)
Freshly grated Parmesan, for serving (optional)

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



Herbed Spaetzle image

I have a ricer with three different plates with different size holes. Worked well for this recipe. I used basil, rosemary, parsley and dill for the herbs.

Provided by barbara lentz

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 7

1 c milk
2 large eggs
1/4 c finely chopped fresh herbs of choice
1 tsp salt
2 1/4 c flour
4 Tbsp butter
1 Tbsp white pepper

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



Herbed Spaetzle image

I was working in the test kitchen at Gourmet, on the hunt for an alternative to the usual starches, when I cooked spaetzle for the first time. It struck me right away that this homemade, irregularly shaped German pasta was so delicious and easy to make that I should add it to my home recipe repertoire. Sure enough, spaetzle was a hit at home and quickly became one of Sammy's all-time favorite foods, the once dish -- along with matzo ball soup -- that he invariably requests whenever I'm making a special holiday meal for the four of us at home. (If you have the right gadget, you can have a fragrant, steaming batch of spaetzle about 10 minutes after you put on a pot of water to boil.) But, as with any kind of pasta, spaetzle really requires some gravy or sauce -- or some butter at the least -- to complete it. So if I'm serving it as a side dish, I make sure we have a saucy meat or chicken as the main dish. You can boil it, drain it, toss it with butter and herbs, and serve it. Or you can make it ahead of time, even by as much as a day or two. Just boil and drain it, rinse it, and put it in a resealable plastic bag. When it's time to sit down to dinner, saute it in a hot pan until it's crispy, season it and serve. (Sam loves his spaetzle crispy.)

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 main course servings, 4 appetizer servings

Number Of Ingredients 9

2 cups sifted all-purpose flour
1 teaspoon kosher salt
Pinch freshly grated nutmeg
2 large eggs, lightly beaten
2/3 cup water
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons snipped fresh chives
Additional kosher salt and freshly ground black pepper

Steps:

  • Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.
  • Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled.)
  • Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.

Tips:

  • Use fresh herbs: Fresh herbs will give your spätzle the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overmix the dough: Overmixing the dough will make the spätzle tough. Mix the dough just until it comes together.
  • Use a spätzle maker: A spätzle maker is a great way to get evenly sized and shaped spätzle. If you don't have a spätzle maker, you can use a colander with large holes.
  • Cook the spätzle in salted water: Salting the water will help the spätzle to cook evenly and prevent it from sticking together.
  • Don't overcrowd the pot: When cooking the spätzle, don't overcrowd the pot. This will prevent the spätzle from cooking evenly.
  • Serve the spätzle immediately: Spätzle is best served immediately after it is cooked. However, you can also reheat it in a skillet or in the oven.

Conclusion:

Spätzle is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be customized with a variety of different ingredients. With these tips, you can make perfect spätzle every time.

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