Spaetzle
A noodle/dumpling hybrid that’s shaped like a BIRD? How cute is that? Though the shape of your spaetzle might vary significantly depending on your method, you can still squint and kind of see a sparrow, but definitely see a squiggly noodle that’s been hopefully fried in a little bit of fat with a scattering of parsley over top.
The geographical specifics vary for Spaetzle’s origin, though it’s commonly considered a German or Swedish food. There aren’t too many spices in the noodle itself, which makes it a great and versatile option for anything you can think to ladle on top of it.
Chef Jeff used fresh grated Nutmeg rather than pre-ground nutmeg powder so there’s more volatile oil adding a fragrance and flavor to our dish. Volatile oils evaporate the longer they’re exposed to air, so purchasing pre-ground spices means it’s a gamble as to how much taste they’ll actually impart, meaning it can be easy to over or under-do it if you’re not careful to stop and sample frequently. White Pepper is the only other spice used in our recipe, which comes from the same plant of Black Peppercorns, but has a much subtler taste and is better for balancing more delicate flavors. Our Spaetzle was paired with a rich Beef Stew, but considering they can be whipped up in under 10 minutes (it takes longer just to boil the water!) it’s a perfect side dish for… anything you forgot you needed a side dish for.
How could you amp up your Spaetzle? There’s a billion different avenues you can take with a beautiful neutral carb like this. Add some Tuscany Bread Dipping Seasoning to the butter while you fry them! Or some Maharajah Curry! Or, dare we say it… Pumpkin Pie Spice? A sweet Churro inspired Spaetzle?? Or garnish them with some Everything Bagel Seasoning? You get the idea.
- 1 Cup all purpose flour
- ¼ Cup milk
- 2 Eggs
- ½ tsp Fresh grated Nutmeg
- ½ tsp White pepper
- ½ tsp Kosher Salt
- 2 Tbsp butter
- 2 Tbsp Fresh parsley, chopped
- 1 Gallon water, boiling
- In a large bowl, mix flour, salt, pepper, and nutmeg together. Make a well in the center. Beat eggs well, and add egg and milk. Mix until smooth, adding extra milk if needed.
- Place a third of the dough in the spaetzle maker and extrude dough into water. Repeat until finished. Cook for 5 to 8 minutes. Drain well.
- Saute spaetzle in butter until they start to get crispy.
- Garnish with parsley and serve!
