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.