Herbed Spaetzle

  • Yield: 6 servings

Spaetzle can be made with half whole-wheat flour and half all-purpose flour if you wish. You can add any chopped fresh herb to the batter. Try dill, basil or tarragon. Once the spaetzle are cool, drain and store for later use or sauté in butter or oil before serving.


1/2cup milk, water or soy milk
1teaspoon salt
6large eggs
3cups all-purpose flour
1tablespoon olive or canola oil
1/4cup chopped fresh parsley
-- Salt and freshly ground black pepper, to taste
pinch nutmeg



  1. In a large mixing bowl, whisk milk, salt and eggs. With your hand or a wooden spoon, begin gradually stirring in flour. (The batter should be thick, like pancake batter.) Once flour is incorporated, add oil, parsley, salt, pepper and nutmeg. Allow batter to rest 15 minutes in bowl.
  2. The easiest way to make spaetzle is to place a colander over a large pot of boiling water. Press spaetzle batter through colander holes into water and boil 3 to 4 minutes until they float to top. Immediately transfer cooked dumplings to a bowl of ice water to cool. 

Nutritional Info *per serving

  • Calories 332
  • Fat 9g
  • Saturated Fat 2g
  • Cholesterol 214mg
  • Sodium 459mg
  • Carbohydrate 48g
  • Fiber 2g
  • Sugars 4g
  • Protein 13g