Sautéd Herbed Spätzle

Stand mixer with dough hook
Spätzle maker, either slide, grater style or a Spätzle maker lid fitted to the pot
Large Stock Pot
Large Slotted Spoon
Large Bowl
10-inch sauté pan


In the bowl of the stand mixer, work flour, salt, oil, and herbs. Continue to knead for five minutes.


Bring a large pot of salted water to a boil. Keep aside a cup of boiling water to keep the top of the spätzle maker moist. Push the dough through the maker in batches, allowing the dumplings to rise to the surface. Remove with a slotted spoon and transfer to the bowl.


Add melted butter to sauté pan. Add the spätzle and sauté till golden brown. Serve immediately.
  • 3 ½ cups flour
  • 8 eggs
  • 1 teaspoon salt
  • 1 tablespoon neutral oil
  • 3 tablespoons finely chopped mixed herbs, such as thyme, sage, or parsley
  • 3 tablespoons melted butter
  • Pinch grated nutmeg
  • Salt and pepper

Cook's Notes

Spätzle is an Eastern European egg dumpling served as a side dish, usually with meat. I like to make it a little more savory with plenty of chopped herbs and sautéing it in rich butter to a golden brown.