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Herb Spaetzle

Rated as 4 out of 5 Stars

"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

20 m servings 370 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 370 calories; 5 g fat; 65.7 g carbohydrates; 14.2 g protein; 155 mg cholesterol; 2393 mg sodium. Full nutrition

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Reviews

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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 ...

We enjoyed it. I cut the portions back to two but used 2 whole eggs. To compensate for more egg I cut the water back to a 1/2 cup. I warmed some butter in a skillet and tossed the spaetzle in th...

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?