Best 5 Herb Spaetzle Recipes

SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE

Steps:

• Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
• Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
• Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
• Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
• Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

HERB SPAETZLE

Steps:

• Bring a large pot of well salted water to a boil over medium heat.
• In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
• In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
• Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
• What cuties!

FRESH HERB SPAETZLE

Steps:

• Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
• Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

PORK SAUSAGE WITH HERB SPAETZLE

Steps:

• For the sausage: In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the mixture through a meat grinder fitted with the die with the largest holes. Repeat so that all the meat goes through the grinder twice. Add the water and Parmesan and mix together.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
• Twist the casings to create evenly-sized 4-inch sausages. Tie the sausages with butcher's twine to keep them nicely sealed, then prick all over with a pin or skewer to allow steam to escape while cooking (you don't want to have a blow-out!).
• Place the sausage links into boiling water and parboil for 10 to 15 minutes. Remove from the water, reserving the sausage water for spätzle, and transfer sausages to a preheated saute pan slicked with oil. Saute until browned, about 6 minutes.
• For the spaetzle: Bring the sausage water back to a boil over medium heat.
• In a small bowl, whisk together the eggs and milk until homogeneous.
• Add the flour to a large bowl and make a well in the flour. Add a pinch of salt and then, with a fork, gradually combine the milk-egg mixture with the flour. Mix until just combined. Stir in half of the dill, marjoram, oregano and parsley (1/4 cup total).
• Place the batter in a colander set over the boiling sausage water. Using a rubber spatula or a spaetzle maker, push the batter through the colander and into the water. Boil the spaetzle until firm, 2 to 3 minutes. Drain and add to a preheated saute pan slicked with oil. Add the savoy cabbage, white wine and mustard and cook for 15 to 20 minutes. Finish with the butter.
• Serve 2 sausages to a plate with herb spaetzle on the side.

HERB SPAETZLE

Steps:

• Mix flour, basil, and onion powder in a large bowl. Season with salt and black pepper to taste. Make a well in the center of the flour mixture. Whisk eggs and 1 3/4 cups water in another bowl; pour egg mixture into the well and stir until combined. Dough will be thick.
• Bring 4 cups water and 2 tablespoons salt to a boil in a wide pot. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta is tender, about 1 minutes. Remove pasta with a slotted spoon to a large bowl. Repeat with remaining dough.