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Fresh Herb Spaetzle

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic fresh herb spaetzle is a wonderful introduction to Central European comfort food. These delicate, hand-finished dumplings are infused with a fragrant blend of parsley, thyme and rosemary, providing a bright contrast to the earthy, sautéed mushrooms. The process of forcing the batter through a colander creates characteristic rustic shapes that hold onto the savoury butter sauce beautifully, making every mouthful deeply satisfying.

As a versatile vegetarian dish, this recipe works perfectly as a stand-alone main course or as a sophisticated side dish for a Sunday roast. The inclusion of nutmeg and white pepper adds a traditional warmth to the dough, while the finishing splash of stock ensures the dumplings remain tender. It is a brilliant choice for those looking to expand their pasta repertoire with something homemade and wholesome.

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Ingredients for Fresh Herb Spaetzle

  • 275g plain flour

  • 1 teaspoon salt

  • 1/4 teaspoons ground white pepper

  • 1/8 teaspoons ground nutmeg

  • 3 large eggs

  • 3/4 cup whole milk

  • 8 teaspoons minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided

  • 60ml (1/2 stick) butter, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • 230g mushrooms, thinly sliced

  • 1 medium onion, chopped

  • 180ml (or more) low-salt chicken broth

How to make Fresh Herb Spaetzle

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 80ml 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 180ml broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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