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Home » European » Kräuterspätzle (German Herb Pasta)

Kräuterspätzle (German Herb Pasta)

7 August, 2013 by Tara 7 Comments

Kräuterspätzle is a great summer recipe to help trim back some of the herbs growing in your garden. Finely chopped, fresh herbs are mixed into a basic Spätzle (German pasta dumpling) dough before pressing through a Spätzlespresse (Spaetzle Maker) into the boiling water. I added a mixture of chives, basil, and thyme to the dough, but use any combination of your favorite herbs.

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The original recipe called for 3 tablespoons chopped herbs. That just didn’t seem like enough to me, so I doubled it to 6 tablespoons. I used this Spaetzle Press to make the Kräuterspätzle. If you don’t have one, pushing the dough through a large-holed colander with the back of a wooden spoon will also work.

The Spätzle can be served simply boiled with a little butter on top or you can take it a step further and pan-fry the cooked dumplings in butter to get crisp, golden edges. I also used this recipe as the base for my Spätzlesalat (German Spaetzle Pasta Salad).

Kräuterspätzle (German Herb Pasta)
Adapted from Sebrina von Chefkoch
4 Servings

2 3/4 cups flour
3-6 tablespoons finely chopped fresh herbs
1 teaspoon salt
4 eggs
3/4 cup water

 

In a large bowl, combine flour, desired amount of herbs, and salt. Make a well in the center and add eggs. Beat them with a wooden spoon and stir into the flour. Slowly add the water until a dough, slightly thicker than pancake batter, forms.

Bring a large pot of water to a boil. Place a spaetzle press or large holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Stir gently to remove any pieces from the bottom of the pot. Cook until they float to the top, remove with a strainer, and drain.

Serve with immediately with butter or pan-fry.

Related

Filed Under: European, Pasta and Rice Tagged With: basil, chive, dumplings, European, german, germany, herb, kraeuter, Kräuter, Kräuterspätzle, oregano, parsley, pasta, sage, spaetzle, spätzle

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Reader Interactions

Comments

  1. Katja

    26 March, 2016 at 7:08 pm

    Are you adding the chopped herbs to the batter before cooking, or sprinkling them over the cooked spätzle?

    Reply
    • Tara

      26 March, 2016 at 11:01 pm

      Hi Katja! I mixed them right into the dough. I often sprinkle a little more on top for garnish as well.

      Reply
  2. Elaine @ Dishes Delish

    8 September, 2017 at 1:59 pm

    Mmmmm. This reminds me of my grandmother! She used to make this dish regularly! This looks delicious and beautiful!

    Reply
  3. Cookilicious

    8 September, 2017 at 2:09 pm

    Such a novel idea! Enjoyed reading about world cuisine.

    Reply
  4. Brandi Crawford

    8 September, 2017 at 2:26 pm

    I haven’t had this. Looks so good! I definitely want to make my own.

    Reply
  5. Sarah Newman, Vegan Chickpea

    8 September, 2017 at 2:36 pm

    Interesting! I’ve never made my own pasta before, and certainly not krauterspatzle! I have German roots so should give this a go 🙂

    Reply
  6. Dahn

    8 September, 2017 at 3:10 pm

    Oh I love spatzle, a German friend calls it German style pasta but I think it is better and it is easy and fun to make. This looks fabulous

    Reply

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