Born in Germany, spaetzle—small, chewy noodle-dough dumplings—are often added to soups or crisped up with a bit of butter and served with sausage. Here, we’ve added mixed fresh herbs to the dough for extra flavor.
- Yield: 2 to 4 servings
- Difficulty: Medium
- Total: 30 mins
- Active: 20 mins
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon each finely chopped chives, thyme, and oregano
- 3 tablespoons chopped flat-leaf parsley
- 2 large eggs
- 1/4 cup milk
- 3 tablespoons unsalted butter
- Mix flour, salt, pepper, chives, thyme, oregano, and 1 tablespoon of the parsley together in a large bowl. In a smaller bowl, whisk the eggs and milk together. Making a well in the flour mixture, pour in the egg mixture. Gradually draw flour from the sides into the eggs until well combined; the dough should be smooth and very thick. Let dough rest 10 to 15 minutes.
- Meanwhile, bring a large pot of salted water to the boil, covered, over high heat. Reduce heat to a low simmer. Set a large-holed colander over the simmering water. Put dough into the colander, and using a rubber spatula or ladle, push the dough through the holes into the water, about 3 to 4 minutes. Cook each batch until the spaetzle float to the surface, stirring gently to prevent sticking.
- Use a slotted spoon or small strainer to transfer the cooked spaetzle to another larger strainer or a clean colander to drain, rinsing with cold water. Continue making spaetzle until all the batter is used.
- Melt the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, tossing to coat evenly, until at least half the spaetzle are browned, about 8 minutes. To serve, sprinkle with the remaining 2 tablespoons of parsley.