Spaetzle

40m

Spaetzle is an incredibly delicious and easy pasta that anyone can make. Even though it is a classic German/Bavarian dish, it can be plated in traditional or contemporary applications. It can be a side dish, taking the place of rice or potatoes, or served as a main.

Taking much less time to make and making much less mess than many other pasta recipes, this one can be easily integrated into day to day cooking.

If you do not have a spaetzle maker, you can use anything with medium holes, such as a colander.

Spaetzle is a classic dish on my mother's side of the family, and I grew up eating as much of it as possible.

Fill a large pot with water and add salt to taste. Bring to a boil over medium-high heat
Crack 3 eggs into a bowl and whisk to combine
Add ½ cup of whole milk while whisking
Season with ground white pepper, black pepper, and grated nutmeg to taste. Whisk to combine
Add 1½ tsp of salt
Add 1 cup of all-purpose flour in two batches, whisking after each addition
Add ½ cup of all-purpose flour. Beat the dough very well with a wooden spoon until fully combined and slightly airy
Set the spaetzle maker over the pot with boiling water. Add the batter to the maker and swipe the hopper until all batter has gone through
Stir well with a skimmer and cook the spaetzle for 3m until it starts floating. Transfer to a mesh sieve over a bowl
Toss to remove as much water as possible
Transfer the spaetzle to a baking sheet with some parchment paper in an even layer
Let the spaetzle cool down and dry for 10m
Melt 2 tbsp of butter in a heavy-bottomed skillet over medium-high heat
Add the spaetzle and season with salt to taste
Fry the spaetzle, tossing periodically, until nicely browned. Add more butter if necessary to achieve color
Season with black pepper to taste. The spaetzle is ready
Enjoy! Spaetzle is super simple, yet very delicious!