Herbed Spätzle Recipe

Combine the eggs, milk, and 1/2 cup water in a large mixing bowl, and beat well with a wire whisk. Add the nutmeg and salt, and season with freshly ground black pepper.

For pointers, view our video on “ How to Make Spätzle. ”

Add the flour in two parts, using a whisk to mix well after each addition. Mix the batter until it is smooth and all the lumps have disappeared. Batter will be thick and gooey. Stir in the minced herbs, and set batter aside to rest for 30 minutes.

Bring a large, wide pot of salted water to a simmer. Fill a mixing bowl with cold water and set aside. Place about 1 cup of batter into a spätzle maker set over the pot, and press the batter through into the simmering water. (Alternatively, you may use a metal colander with large holes and a rubber spatula to make the spätzle.)

Simmer the dumplings until they rise to the surface of the water, then cook them for about 1 minute more. Remove the spätzle to a bowl filled with cold water to cool them. When all the spätzle are cooked and cooled, drain them well and set aside.

Melt 3 tablespoons butter in a large frying pan over medium-high heat. When it is very hot, add about half the drained spätzle and cook until the dumplings are well browned. Season with salt and freshly ground black pepper, and place in a serving dish. Repeat with the remaining butter and spätzle.

Beverage pairing: Crack open a Duvel , a Schneider Aventinus, or a Stone Smoked Porter .

Riesling, Riesling, and more Riesling! The rich butteriness of this dish screams for a wine with super-high acidity to cut through it and prepare your palate for the next bite. The delicate sweetness of a Riesling from, say, the Mosel region of Germany is the obvious choice. The 2004 Carl Schmitt-Wagner Longuicher Maximiner Kabinett is simply superb.

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