Herbed Spaetzle

Herbed Spaetzle

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  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon grated nutmeg
  • Salt and pepper, to taste
  • 3 eggs
  • ¾ cup milk
  • 3 tablespoons minced fresh herbs (parsley, thyme, sage, chives, etc.)
  • 3 tablespoons butter, melted


Combine flour, nutmeg, salt and pepper in a large bowl. In a small bowl, whisk together eggs, milk and herbs. Stir wet mixture into dry mixture until well combined. Set aside for 15 minutes

Bring a large pot of salted water to a boil. Place melted butter in a large bowl.

Press 1/3 cup batter through 1/4-inch holes on a strainer or coarse grater directly into boiling water. Stir to separate spaetzle and cook for 2 minutes, until they float. Carefully remove with a slotted spoon or fine strainer, draining well. Transfer to the buttered bowl and toss to coat with butter. Repeat with remaining batter.

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