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Basil Spaetzle

My interest in cooking started when I was 10 years old. I like to experiment with recipes and give old standbys a new twist. In this traditional dish, I added fresh basil with delicious results.—Robert Foust, Indianapolis, Indiana
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6-8 servings


  • 3 cups all-purpose flour
  • 1/3 cup finely chopped fresh basil leaves
  • 3 teaspoons salt, divided
  • 4 eggs, beaten
  • 1/2 cup cold water
  • 4 quarts water
  • 2 tablespoons butter


  • In a bowl, combine flour, basil and 1 teaspoon salt. Stir in eggs and cold water; mix until dough is smooth. In a large kettle, bring water and remaining salt to a boil; reduce heat. With a rubber spatula, press dough through a colander into simmering water. Simmer for 2-3 minutes, stirring gently so spaetzle do not stick together. Drain; toss with butter.

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  • jmkasprak
    Jun 2, 2012

    I start this review by stating that I've never made spaetzle before. Even though the batter was smooth, it was still fairly thick, so I couldn't get it to go through the colander. I thinned it and kept trying and finally got something that looked like spaetzle. I used some beautiful basil from my herb garden, and was disappointed that the fresh flavor didn't come through. Oh, and what a mess I made of my kitchen! (but that's no so unusual.)