How to make it

  • Bring a large pot of water to a boil; add a nice pinch of salt.
  • Prepare the dough by mixing the flour, eggs, Dijon, thyme, a nice pinch of salt, and a grate of nutmeg (or pinch). While stirring add the water a little at a time until the dough is smooth but not to stiff. Continue to beat the dough until it "rises".
  • There are a couple of ways to cook this, with a spatzle grater or by pushing the dough though the holes of a large holed colander. Whichever method you use, grate the dough, in batches, directly into the boiling water, after about 3 minutes, the dumplings will rise to the top, skim them off with a slotted spoon. Repeat with remaining dough. (Prepare in advance to this point, pour a little oil on the top, cover and refrigerate until ready to serve).
  • When ready to serve: Heat the oil and butter together in a large skillet, add the spatzle (you can run them under hot water if they seem really stuck together, drain well); over medium high heat cook until they start to brown and are hot, add a little salt and pepper, then add the parsley and turn off the heat.

Reviews & Comments 1

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    " It was excellent "
    shecooks4u ate it and said...
    this is good stuff especially with crispy brown edges before serving :)
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