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Herbed Spaetzle

These bite-size dumplings are called spaetzle and originated in Germany.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, October 2006


  • 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


  1. 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.

  2. Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.

  3. 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.

  4. 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 Add a comment

  • bb_sunshine
    4 FEB, 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!