• 2 C flour
  • 1 teaspoon salt
  • 3 eggs
  • ¼ cup sour cream
  • 1 tablespoon chives, finely minced
  • 1 tablespoon parsley, finely minced
  • 1 teaspoon ground black pepper
  • ¼ cup + as needed water
  • Butter for frying

Passo a passo

  1. Mix all ingredients except for the water in a food processor.
  2. Drizzle in the water until it forms a batter slightly thicker than cake batter.
  3. Bring a pot of water to a boil.
  4. Season with salt (slightly less than you would for pasta water).
  5. Using a spaetzle maker, grate the batter into the water (sometimes a single-sided cheese grater can work if you do not have a spaetzle maker) in batches. This recipe will be 2-3 batches.
  6. When the spaetzle float to the surface, remove with a slotted spoon onto a sheet pan coated with a little oil or butter.
  7. Refrigerate immediately until completely cooled.
  8. When all the batches are done and the spaetzle is chilled, warm a large saute pan over medium heat.
  9. Add butter or olive oil and let heat for 30 seconds.
  10. Add the chilled spaetzle and saute for 1-2 minutes, shaking the pan until browned and crispy on all sides.
  11. Season with salt and pepper to taste.