Spaetzle
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling30 minutes active
- 1
Spaetzle, which means “little sparrows” in German, are small, rustic dumplings—some call them noodles—made from a simple batter of flour, eggs and milk or water. The dumplings are formed by dropping the batter through the perforations of a Spaetzle maker, which resembles a large-holed cheese grater, into a pot of boiling water. Scooped from the water or drained, the cooked Spaetzle are unevenly shaped and charming, with a toothsome texture and agreeable flavor that makes them an excellent accompaniment to stews and braises. They can also be sautéed in butter and embellished with other ingredients, such as herbs and cheese, that turn the Spaetzle into a standout side dish. Spaetzle makers are relatively inexpensive and easy to source, but if not an option, you can improvise with a flat cheese grater with holes the size of the large holes on a box grater. Hold the grater above the boiling water, ladle on some batter and use a silicone spatula to work the batter back and forth and push it through the holes.
Step 1
In a large bowl, whisk together the flour, nutmeg, 1 teaspoon salt and ½ teaspoon pepper. In a medium bowl, whisk together the milk and eggs. Gradually whisk the milk mixture into the flour mixture until a smooth batter forms; do not overmix. Cover with plastic wrap and let rest at room temperature for 30 minutes.
Step 2
Line a rimmed baking sheet with kitchen parchment. In a large Dutch oven, bring 4 quarts water to a boil. Stir in 1 tablespoon salt. Set a Spaetzle maker over the pot. Scrape about half of the batter into the hopper of the Spaetzle maker and, working quickly, move the hopper back and forth until all of the batter has dropped into the boiling water. Return the water to a boil and cook for 1 minute, stirring once or twice; the Spaetzle will float to the surface after about 30 seconds, before they are cooked through.
Step 3
Using a slotted spoon, transfer the Spaetzle to a colander set in a bowl. Rinse, tossing, under cold water until cool to the touch. Drain well, shaking the colander to remove as much water as possible, then distribute in an even layer on the prepared baking sheet. Cook the remaining batter in the same way, then rinse, drain and distribute on the baking sheet with the first batch. Use right away or cover with plastic wrap and refrigerate up to 2 days; bring to room temperature before finishing.
Step 4
Buttered Spaetzle with Paprika and Herbs:
In a 12-inch nonstick skillet over medium, melt 2 tablespoons salted butter. Stir in ½ teaspoon sweet paprika, then add 1 recipe Spaetzle; cook, uncovered and stirring occasionally, until heated through and lightly browned, about 5 minutes. Off heat, stir in 3 tablespoons finely chopped fresh chives and 3 tablespoons finely chopped fresh dill. Taste and season with kosher salt and ground black pepper.
Step 5
Spaetzle with Sage, Ham and Gouda:
In a 12-inch nonstick skillet over medium, heat 3 tablespoons extra-virgin olive oil until shimmering. Add ¼ cup lightly packed fresh whole sage, 3 medium garlic cloves (smashed and peeled), and cook, stirring, until the sage is lightly crisped and fragrant, about 2 minutes. Off heat, use a slotted spoon to transfer the sage to a small plate; remove and discard the garlic. Return the skillet to medium and stir in 2 ounces thinly sliced smoked deli ham (chopped), ½ teaspoon red pepper flakes and 1 recipe Spaetzle. Cook, stirring occasionally, until the spätzle is heated through and lightly browned, about 5 minutes. Crumble the sage into the skillet and stir to combine. Off heat, add 2 tablespoons salted butter (cut into 2 pieces) and stir until melted. Taste and season with kosher salt and ground black pepper. Transfer to a serving dish and sprinkle with ¼ cup finely shredded Gouda cheese.
