I enjoy making traditional Italian pasta but it is a process that can be off putting to some. For home cooks who don’t have an Italian Nona to teach them how to roll out pasta dough by hand, you need a pasta roller and not everybody has one of those. Enter, Spaetzle.
Spaetzle or Spätzle, if you don’t know, is a kind of pasta popular in Germany and many parts of eastern Europe. Unlike its Italian cousin, spaetzle is super quick and easy to make. If you happen to own a spaetzle press so much the better. If not a potato ricer makes a good spaetzle press. You haven’t got one of those either? No problem. Dig out your colander, the one with the large holes and press the batter through that.
This is a spaetzle press. You scoop the batter into the hopper, slide it back and forth to let the spaetzle fall directly into the water.
When it comes to regional dishes like Yorkshire pudding or Louisiana gumbo or German spãtzle, there is always a question of authenticity. What makes any of these dishes “authentic”? My response to that is, authentic is what you want it to be. So long as you remain true to the roots of the dish you can make it however you like. A case in point: not long ago I was served what I can only describe as a deconstructed Pasta alla Carbonara. The chef had creatively cut up the spaghetti and deep fried it to a crisp. He set it in a parmesan cream sauce with a soft boiled egg on top and sprinkled it with pancetta bits. All of the elements of a classic carbonara were there but, authentic? I’ll leave that for you to decide!
Spaetzle is one of those dishes that purists will argue over. This version adds milk to the batter rather than water. You can use either. Spaetzle do not traditionally have any pronounced flavor on their own. Like Italian pasta it is intended to be a blank canvas for sauces, gravies and such. This recipe includes parsley and nutmeg for flavorings; not traditional but they do make for a tasty spaetzle.
The process goes like this: you mix up the batter which only takes a few minutes. You let that rest for about 15 minutes to let the flour fully hydrate. While the batter is resting you bring a pot of salted water to a boil. When you are ready, pass the batter through your spaetzle press directly into the water. After a minute or so the spaetzle will float to the top and it’s done. You scoop out the spaetzle and toss it in a hot skillet with a generous knob of butter. You can then dress the spaetzle as you would any other pasta or serve it alongside a roasted chicken or pork. Not counting the 15 minute rest the hands on time is around 10 minutes. So, fresh pasta on a Tuesday night? Absolutely doable with this spaetzle recipe.
When it comes to the batter consistency it needs to be neither too thick not too thin. A thicker batter will not pass through the press making it hard to form the spaetzle. Too thin and the batter will just pour through the press and form a big clump of dough in the water. The single biggest variable that determines the batter’s consistency is the flour, and how you measure it matters. I have given the quantity in weights here and I strongly recommend buying a digital kitchen scale if you don’t already have one. If you measure in US Standard cups, the potential for error is huge. A cup of flour can weigh as little as 4.25 oz (120g) to as much as 6 oz (170g) depending on how you fill the cup measure.
This recipe is easily halved or doubled.
This recipe is inspired by The Stay At Home Chef who’s German grandmother taught her how to make it.
Spaetzle
Equipment
- Spaetzle Press See note below for alternative to a spaetzle press
Ingredients
- 250 grams (2 cups) all purpose (plain) flour
- 1/4 Tsp grated nutmeg – optional
- 1 TBS fresh herbs – your choice: parsley, thyme, sage, or a mix – finely chopped – optional
- Salt and pepper
- 4 large eggs lightly beaten
- 60 ml (1/4 cup) milk or water
- 56 grams (1/2 stick) unsalted butter to finish
Instructions
- In a large bowl stir together the flour, optional nutmeg and herbs with a pinch of salt and a sprinkle of pepper.
- Add the beaten eggs and about half the milk or water and stir to a smooth batter. If it seems too stiff add more liquid until the batter is just shy of pouring consistency. *See note below. Set it aside to rest for about 15 minutes.
- While the batter rests, bring a large pot of well salted water to a boil. While it comes to a boil set a large skillet over low heat and add the butter.
- When the water is boiling scoop half the batter into the hopper of the spaetzle press set over the pan to allow the batter to fall directly into the hot water. **See note below. After a minute or less the spaetzle will float. Scoop them out with a slotted spoon into the warm skillet. Repeat with any remaining batter.
- Increase the heat under the skillet and briefly toss the spaetzle in the butter to warm them up. Dress the spaetzle however you like and serve immediately alongside roasted chicken or a pork chop. ***See note below.
Notes
