​Spaetzle is a German side dish comprised of little noodle-like dumplings. Serve this herbed version with schnitzel or your favourite German entrée.

Yield: Serves 8.



  • 3 3/4 cups flour
  • 1/2 cup finely chopped fresh sage
  • 2 tbsp finely chopped fresh thyme
  • 1 tsp salt
  • 2 1/4 cups water or milk
  • 4 eggs, lightly beaten
  • Oil, optional*
  • 6 tbsp butter


  1. ​Combine flour, sage, thyme and salt in a bowl. Whisk together water and eggs in a large bowl. Add flour mixture to water mixture, 1 cup at a time, whisking after each addition. Batter will be thick.
  2. Working in batches of 1 cup batter at a time, force batter through a spaetzle maker into boiling salted water. Alternatively, batter may be forced through a pizza pan with holes about 1/4 inch in diameter. Cook until spaetzle floats to surface, about 1 – 3 minutes. Remove spaetzle with a slotted spoon. May be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. If refrigerating or freezing, toss spaetzle with a small amount of oil to prevent it from sticking together.
  3. If frozen, thaw spaetzle in refrigerator before proceeding. Melt half of butter in a large nonstick frypan over medium heat. Sauté half of spaetzle until heated through and lightly browned. Transfer to a serving dish. Repeat procedure with remaining butter and spaetzle.
Nutritional analysis per serving:

328 calories, 11.7 g fat, 9.4 g protein, 45.5 g carbohydrate, 1.9 g fibre, 396 mg sodium

*Ingredient not included in nutritional analysis.