Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller


Back to Recipes Listing           Episode: 315      Episode Name: Osso Bucco: Keller Style


1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground nutmeg
2 eggs
½ cup whole milk
2 tablespoons butter
½ teaspoon salt




  1. In a medium mixing bowl, combine flour, salt, pepper and nutmeg. 
  2. Make a well in the center of the dry ingredients, and place eggs and milk inside of the well.  Slowly, from the inside out, begin mixing the dry ingredients into the wet, until spaetzle batter is smooth.
  3. Place a spaetzle maker over a pot of salted boiling water.  Pour batter into spaetzle maker, and scrape through the holes with a dough scraper or spatula, pushing the batter into the water.
  4. The pasta has finished cooking when it floats to the surface of the water.  At this point, remove it from the pot with a slotted spoon, and place in a bowl of ice water. 
  5. Once cooled, remove from ice water and drain.
  6. In a 12” nonstick skillet, melt butter over medium high heat.  Add pasta and cook 5-7 minutes, or until pasta gets a light golden brown color.  Season with salt and serve.


  • If you don’t have a spaetzle maker, you can use a strainer that has wide holes.
  • A great trick is to deep-fry your leftover spaetzle.  It will become very crunchy, with the texture of a crouton.