New This Month

Spaetzle with Butter and Parsley

Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.

  • Servings: 4

Photography: Christopher Baker

Source: Martha Stewart Living, February 2000


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt, plus more for water
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 2/3 cup milk
  • 9 large eggs
  • 5 tablespoons olive oil
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped


  1. Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.

  2. Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.

Cook's Notes

You'll need a potato ricer with 1/4-inch-diameter holes, or use a colander that has holes at least that large to shape the spaetzle.

Reviews Add a comment