Madame Hermé's Spaetzle

Pierre Hermé's recipe for this Alsatian specialty—a cross between dumplings and pasta—comes from his mother.

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  • Servings: MAKES 10 SERVINGS

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  • 3 cups all-purpose flour
  • 2 cups semolina flour (see Note)
  • 6 large eggs, lightly beaten
  • 1 1/2 cups water
  • Salt
  • 2 tablespoons unsalted butter

How to make this recipe

  1. Sift the flours into a large bowl and make a well in the center. Add the eggs, water and 1 teaspoon of salt to the well. Using a fork, gradually incorporate the flour, tossing and stirring to blend; the dough should be smooth and very soft. Cover and refrigerate for 1 hour.

  2. Bring a large pot of salted water to a boil. Working with 1/2 cup of the dough at a time, pat it into a 3-inch square on a small cutting board with a handle or on the back of a square cake pan. Using a moistened metal spatula or chef's knife, cut and scrape 1/4 -inch strips of dough into the simmering water. Cook the spaetzle, stirring, until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the spaetzle to a colander. Repeat with the remaining dough, moistening the spatula when the dough begins to stick.

  3. In a large skillet, melt the butter. Add all of the spaetzle and sauté until lightly browned. Season with salt and serve hot.


Semolina flour is available at specialty food stores.

Contributed By Published October 1998

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