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–+ servings

Spaetzle

A quick "pasta" ready in minutes, ideal for a weeknight dinner
Course Side Dish
Cuisine German, East European
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 6 people

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

*The consistency of the batter matters. If it is very thin it will pour through the holes of the spaetzle press and form a big clump of dough in the water. Too thick and it will need coaxing to get through the holes. It is important to carefully measure your flour (preferably by weight) to get the right consistency. If you are using measuring cups it may take a bit of trial and error to get it just right.
**If you don't have a spaetzle press use a colander with large holes. Press the batter through the holes of the colander with a rubber spatula, directly into the hot water
***I like my spaetzle plain, simply tossed in butter with some of the herbs I used in the batter and a sprinkle of parmesan cheese. You can add some of your favorite marinara sauce or perhaps a gorgonzola cream sauce. Whatever you decide, the next time you are thinking, "Not spaghetti Bolognese again!", consider spaetzle instead.
This recipe can easily be halved or doubled