30 By 30: Spaetzle

September 28, 2010 · 18 comments

in 30 by 30,pasta

Now that Fall is here (yay!) I can start getting to some of the more comforting and hearty meals in my 30 by 30 list.  I’ve only had spaetzle a handful of times, but I really like it.  What’s not to like about something that is a cross between a noodle and a dumpling? Not to mention laced with nutmeg and sautéed in butter.

This was incredibly easy to make.  For some reason, I decided I needed to make it on a Wednesday because I work from home on Wednesdays and no commute = more time to prepare dinner.  But what happened was I got the mixture together and it was, like, 5:05.    So, I actually stuck it in the fridge for a bit while I boiled the water and got everything else for dinner together.  I was originally going to make this with some chicken schnitzel, but I decided I didn’t want (errrrneed) the additional carbs since I was already eating the spaetzle. So instead, I just seasoned and broiled some boneless/skinless chicken thighs–which is one of the fastest and tastiest ways to make them–and made green beans, too.

The only issue I had while making these was that the  bottom holes on my colander were a bit small, so I had to use the ones on the side.  It wasn’t very…um, ergonomic…holding a large colander on its side while pushing the dough through, but it wasn’t bad.

The original recipe said to simmer these for 5-8 minutes, which I think would be a mushy mess unless you  have some big spaetzle.  I simmered mine closer to 3 and they were perfect.

Spaetzle are a nice alternative to a homemade pasta when you don’t have the proper tools to make pasta or you’re just too damned lazy (hi, that’s me).


Adapted from AllRecipes
Serves 4-6

1 cup AP flour*
1/2 tsp. freshly grated  nutmeg
freshly ground black pepper
1/2 tsp. salt
2 eggs
1/4 cup milk
2 Tbsp. butter
2-3 Tbsp. chopped parsley

Bring a large pot of water to a boil. Reduce to a gentle boil/simmer.

Meanwhile, whisk together the flour, milk, nutmeg, salt and pepper.

In a separate bowl, beat the eggs.  Add the eggs and milk alternately to the flour mixture.  Mix until smooth. (*I had to add about 1 Tbsp. extra flour.)

In batches, press the dough through a spaetzle maker or the holes in a metal colander, into the simmering water.  Cook just a few minutes until the spaetzle are done–they will rise to the surface.   Lift the spaetzle out with a mesh strainer or slotted spoon.

Melt the butter in a skillet over medium heat and add the spaetzle.  Stir to coat the spaetzle and cook about 2 minutes or until they start to get a little color.  Stir in the chopped parsley.  Season with salt and pepper if necessary.

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