Pierre Hermé's recipe for this Alsatian specialty—a cross between dumplings and pasta—comes from his mother.Plus: More Pasta Recipes and Tips

Frédérick Hermé
Pierre Hermé
October 1998


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Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.