Rating: 1 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Martha Stewart Living, October 2006

Gallery

Credit: John Kernick

Recipe Summary

prep:
10 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (3)

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
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
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: 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!
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