Tuesday, November 16, 2010


      Spatzle, which translates to "little sparrow" in German, is a dumpling type noodle added to soups or eaten on it's own as a side. They can be tossed in butter, or covered in gravy or sauce.
      Spatzle is a family favorite and definitely passes the two year old test. Thing One usually says "mmmm!" and "more patzle please!" during the whole dinner.


  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup cold water


1. Combine the flour, eggs, salt, and nutmeg in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined and slowly pour in the water, mixing until the batter is smooth. Mix for about 5 minutes more, until the batter is elastic. (You don't have to use a mixer if you don't want to, you will just have to mix the batter for a lot longer.)

2. Bring 2 quarts of lightly salted water to a boil in a large saucepan over high heat. You can then either scrape the dough into a potato ricer or a colander with large holes and press the dough into the boiling water. The way I was taught was to place the dough on a small cutting board and then scrape the dough into the boiling water.
To do this I use a glass cutting board and a long knife. I dip my cutting board into the boiling water, and then place some of the dough onto the wet area of the board. I then dip my knife into the water and spread the dough thin on the cutting board. I then use the dull end of the knife to cut a small potion of the dough, and scrape it into the boiling water. 
You will have to wet your cutting board each time you put more dough onto it to keep it from sticking.
Cook until the spätzle are tender but still firm, stirring occasionally, about 3 to 4 minutes. You will know the are ready when they float on top of the water.
3. Lift the cooked spätzle out of the water with a large slotted spoon, shake off the excess water and place directly onto a serving platter. (You can also drain the spätzle in a colander.)

        I toss my spatzle with a little bit of butter, and then cover it in a dill cream sauce that I make with shnitzel. (recipe coming next.)

Side Note:
If you make the spätzle ahead of time, cool them off in an ice bath after cooking. Once cool, transfer the spätzle to an airtight container and toss with a bit of vegetable oil before sealing so they don't dry out. To reheat, either shock them in boiling water or saute them in butter until golden brown.

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