Spätzle with Herbs

Austrian-style spatzle, made with poached and fried dough strips, rings the changes in this herby dish by Frank Bordoni
By Frank Bordoni
Spätzle with Herbs
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 100 g butter
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 small onion
  • 300 g plain flour
  • pinches salt
  • 4 eggs, beaten
  • 6 tbsp cold water, approximate quantity
  • pinches nutmeg
  • 1/2 tsp salt and black pepper
  • 1 tbsp basil
  • 1 tbsp parsley, chopped
  • 1 tsp chervil, chopped
  • 1 tsp chives, snipped


1. Heat the butter and oil in a large frying pan set over a low heat. Cook the onion and garlic for 5-8 minutes, until soft. Remove the pan from the heat.

2. Bring a large pan of salted water to the boil.

3. Sift the flour into a large bowl and gradually add the beaten eggs, mixing as you go with a wooden spoon.

4. As the dough gets thicker add a little water to thin it out - you're aiming for a soft, slightly runny dough.

5. Tip the dough into a colander, held over the pan of boiling water, and rub the mixture through with the back of a ladle. As the dough hits the water the batter will resemble thick noodles - they cook very quickly, within 2-3 minutes, and will rise to the surface when ready.

6. Using a slotted spoon, scoop the noodles out of the water and transfer to the pan with the butter, onions and garlic.

7. Toss everything together over a moderate heat and season to taste with nutmeg, salt and pepper. Sprinkle over the chopped herbs and serve straight away.

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