product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Spaetzle

Serves 5
Time 45 min
The typical "pasta" from the mountainous Tirol area of Austria — a simple batter of flour, eggs, and milk with Swiss cheese, butter and chopped parsley added for flavoring. This is a versatile side dish that can be turned into an entrée by serving with cooked sausages or the traditional schnitzel. Spaetzle can also be added to a boiling soup stock for a delicious twist on dumplings.
Ingredients
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper, (optional)
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/4 bunch of parsley leaves, cleaned, finely chopped
  • Variations: The spaetzle can also be garnished with finely minced lemon zest or finely chopped sage.
  • ***
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Bring a large pot of salted water (about 5 quarts) to a boil.

Meanwhile, combine flour, salt, white pepper, cayenne (if using) and nutmeg in a bowl.

In a separate bowl, combine eggs and milk, stirring to incorporate.

Add dry ingredients to wet ingredients and mix well with a wooden spoon until incorporated and dough resembles a thick pancake batter.

Place a pasta colander on top of the pot of boiling water.

Pour half of the batter into the colander.

Using a rubber spatula, press dough and force it through the holes of the colander, letting "noodles" fall into boiling water.

Cook until water returns to a simmer and spaetzle rise to the surface, then remove with a slotted spoon to a bowl filled with ice cold water to stop spaetzle from cooking. Repeat with remaining batter.

Drain the cooled spaetzle.

Melt butter in a skillet over medium-high heat.

Add spaetzle and cook until lightly golden brown, about 10 minutes.

Cooking in batches if needed.

Season with salt and pepper, sprinkle with chopped parsley and serve hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper, (optional)
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/4 bunch of parsley leaves, cleaned, finely chopped
  • Variations: The spaetzle can also be garnished with finely minced lemon zest or finely chopped sage.
  • ***
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.