Herb spaetzle

5 from 3 votes

This German/Austrian kind of noodle gets a gently herby twist - the perfect side for so many Germanic dishes.

Prep Time5

Cook Time30

Total Time35

Course: Side

Cuisine: German

Servings: -3

Calories: 507kcal

Author: Caroline's Cooking

1 ⅓ cups all-purpose flour plain flour
2 eggs
6 tablespoon milk or water - can add a bit more to make a slightly softer dough that can be easier to work with
1 tablespoon chives finely chopped
1 tablespoon parsley finely chopped

Mix together the flour, eggs, milk and finely chopped herbs until well combined.
Prepare a large bowl with cold water and bring a pot of water to the boil.
Using a colander or a spaetzle tool, carefully hold the colander or spaetzle tool over the pot of boiling water and push the dough through the holes into the water. Little 'worms' should drop down by themselves.
As the pieces of dough float to the surface, remove them with a slotted spoon to the bowl of water. Continue until you have used all the dough.
Lightly oil a dish, drain the spaetzle from the bowl of water and transfer them to the oiled dish. You can keep them like this, covered, at room temperature for an hour or two or else refrigerate (can keep overnight) for longer.
When ready to use, melt the butter in a skillet/frying pan and add the spaetzle. Stir regularly as you warm them for a few minutes. If serving with a sauce-based dish they only really need warmed through, but if having alone, or with eg sliced meats then cook a little longer, probably needing a little more butter, until they start to brown.
Serve with some more herbs on top and, optionally, some cheese (depending on how you are using).