Spaetzle

Spaetzle
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.

 Print Recipe

Prep Time: 5 min.
Category: Grains and Pasta
Ingredients:
  • 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
Instructions:
  1. 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.
  2. 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.
  3. Saute spaetzle in butter until they start to get crispy.
  4. Garnish with parsley and serve!

Yes!

I want to join 30,000 home cooks and food professionals who receive inspiration and recipes featuring the freshest spices, dried chiles, herbs, and seasoning blends.
We won't sell, rent, or trade your email. You'll only hear from us.