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Gallery Herbed Spaetzle Credit: John Kernick Recipe Summary prep: 10 mins total: 15 mins Servings: 4
Ingredients Ingredient Checklist 1 cup whole milk 8 sprigs fresh thyme 1 tablespoon thyme leaves 1/4 cup packed fresh flat-leaf parsley 3 large eggs 1 1/2 cups all-purpose flour Coarse salt and freshly ground pepper 3 tablespoons unsalted butter
Gallery Herbed Spaetzle Credit: John Kernick
Recipe Summary prep: 10 mins total: 15 mins Servings: 4
Gallery
Herbed Spaetzle Credit: John Kernick
Herbed Spaetzle
Credit: John Kernick
Herbed Spaetzle
Recipe Summary prep: 10 mins total: 15 mins Servings: 4
Recipe Summary
prep: 10 mins total: 15 mins
Servings: 4
prep: 10 mins
total: 15 mins
prep:
10 mins
total:
15 mins
Servings: 4
4
Ingredients
Ingredients
- 1 cup whole milk 8 sprigs fresh thyme 1 tablespoon thyme leaves 1/4 cup packed fresh flat-leaf parsley 3 large eggs 1 1/2 cups all-purpose flour Coarse salt and freshly ground pepper 3 tablespoons unsalted butter
Directions
Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.
Reviews (3)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
Reviews (3)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: 1.0 stars 10/21/2020 This was terrible. The ratio was just completely wrong, it should be 1.5 cups flour to a half cup of liquid. Doubling the liquid lead to a gelatinous mess. I should have checked other recipes, like the one I usually use, but I trusted that Martha knew what she was doing. Ruined dinner. Martha Stewart Member Rating: Unrated 02/04/2014 I'm born in the SW part of Germany, where Spätzle come from. Three hints: a) I'd never, ever use milk, so steep the thyme in water. The basic recipe uses only flour, salt, egg and a bit of cold water. b) You can push the batter trough a potato ricer, this makes longish noodles ("Spätzle") and is a lot quicker. The method described here yields "Knöpfle" ("buttons") c) Always beat the batter a bit, it should become somewhat "stretchy" or elastic. A wooden spoon is best. Enjoy!Martha Stewart Member
Rating: 1.0 stars 10/21/2020
This was terrible. The ratio was just completely wrong, it should be 1.5 cups flour to a half cup of liquid. Doubling the liquid lead to a gelatinous mess. I should have checked other recipes, like the one I usually use, but I trusted that Martha knew what she was doing. Ruined dinner.
Rating: 1.0 stars
Rating: Unrated 02/04/2014
I’m born in the SW part of Germany, where Spätzle come from. Three hints: a) I’d never, ever use milk, so steep the thyme in water. The basic recipe uses only flour, salt, egg and a bit of cold water. b) You can push the batter trough a potato ricer, this makes longish noodles (“Spätzle”) and is a lot quicker. The method described here yields “Knöpfle” (“buttons”) c) Always beat the batter a bit, it should become somewhat “stretchy” or elastic. A wooden spoon is best. Enjoy!
Rating: Unrated
All Reviews for Herbed Spaetzle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herbed Spaetzle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
