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Recipe Category
Pasta and Other Side Dishes

Specialty of
Swabian (Schwaben)

Number of Servings: 4
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Kräuterspätzle   (Herb Spätzle)

Any herb, or a combination of herbs, can be used in this recipe.

Herb Spätzle go well with a fresh salad.



4 cups All Purpose Flour
5 eggs
1 1/2 teaspoon Salt
1/2 to 1 cup Water
4 tablespoons chopped, fresh herbs (such as Parsley, Tarragon, and/or Sage)


Puree herbs in a food processor.

Sift the flour. Mix in salt, eggs, and pureed herbs. Mix the dough vigorously, adding water, until dough is elastic and bubbles form.

Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.

Bring a large pot of salt water to boil. Reduce heat so that remains hot but stops boiling. Fill a large bowl with cold water

Drop spätzle into hot, salted water. Cook uncovered. As the spätzle begin to rise to the surface of the pot, remove them with a slotted spoon. Serve immediately.



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