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Herb Spaetzle

Herb Spaetzle

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
nyc cooking gal

nyc cooking gal

German dumplings jazzed up with a little non-traditional seasoning. After dough is cooked you can either serve with brown gravy or cook in 2 tablespoons of butter with thinly sliced onion.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 65.7g
  • 21%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 2458 mg
  • 98%

Based on a 2,000 calorie diet

Directions

  1. Mix flour, basil, and onion powder in a large bowl. Season with salt and black pepper to taste. Make a well in the center of the flour mixture. Whisk eggs and 1 3/4 cups water in another bowl; pour egg mixture into the well and stir until combined. Dough will be thick.
  2. Bring 4 cups water and 2 tablespoons salt to a boil in a wide pot. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta is tender, about 1 minutes. Remove pasta with a slotted spoon to a large bowl. Repeat with remaining dough.
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Reviews

MBKRH
2

MBKRH

6/21/2013

This was fabulous! I have a go-to spaetzle recipe, but I thought I'd give this version a shot, and I now have a new favorite! It's so flavorful, not to mention much easier to work with, with my spaetzle maker. I omitted the salt, and added a dash of garlic powder. Thanks for the recipe!!

Wendy
0

Wendy

12/6/2013

Batter turned out fine and was thick, but when I spooned them out of the boiling water they were very limp. When they cooled I touched one and it just smeared. What did I do wrong?

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