in Switzerland

herb spaetzle

updated

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Ingredients for 6 servings:

  • 1 kg flour (Knöpfli)
  • 2 bunch chives, very finely chopped
  • 2 bunch parsley, very finely chopped
  • 3 tsp salt
  • some pepper, white
  • some nutmeg
  • 8 eggs
  • 2 tbsp olive oil
  • 3 dl milk
  • 2 dl water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very good as a side dish to goulash

Mix all ingredients thoroughly, season well, and whisk until the batter bubbles. Let stand for about 30 minutes and then mix thoroughly again. Bring a little salted water to a boil and push the batter through a spaetzle sieve into the boiling water. Let it cook briefly and then remove with a slotted spoon. Tip: Toss in a little butter, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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