Herbed Spaetzle

  • Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Total Time:
25 min
10 min
Inactive Prep:
15 min
2 main course servings, 4 appetizer servings


  • 2 cups sifted all-purpose flour
  • 1 teaspoon kosher salt
  • Pinch freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 2/3 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons snipped fresh chives
  • Additional kosher salt and freshly ground black pepper


Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.

Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled.)

Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.