Originating from Alsace, spaetzle is a delightful dish that lies between a dumpling and pasta. The name spaetzle means “little sparrows” in German, and these unique noodles are made from a pancake-like batter. Dropped into gently boiling water and cooked until they rise to the surface, spaetzle can be served in various ways. They can be seasoned and served as is, sautéed, tossed with sauce, or even added to soups and broths. A popular Alsatian rendition is to mix spaetzle with Mornay Sauce, placed in a gratin dish, topped with cheese and breadcrumbs, and baked until bubbling – a tantalizing twist on mac and cheese.
The process of making spaetzle is quite flexible, and you can use various techniques to drop the batter into the water. Whether you have a spaetzle maker, a colander, or just a simple spoon, the result will be equally delicious. The batter, comprising all-purpose flour, eggs, milk, and freshly ground black pepper, should have a consistency akin to that of pancake batter. Once the spaetzle rise to the top of the boiling water, they are ready to be cooked for an additional minute and then transferred to a bowl of ice water to halt the cooking process.
To further enhance the flavor, you can experiment with herb-infused spaetzle by adding a mix of chopped fresh herbs like parsley, chervil, chives, and tarragon to the batter. The herbal aroma will elevate the dish to new heights. After a quick browning in butter or olive oil, the spaetzle is ready to be served piping hot, sprinkled with chopped fresh parsley or chives for an appealing finish. Whether you enjoy spaetzle on its own or as a delightful addition to other dishes, this versatile German specialty is sure to satisfy your taste buds.
MAKES: 4 servings
TIME: 30 minutes
INGREDIENTS:
- Salt
- 2 cups all-purpose flour
- 1/2 teaspoon or more freshly ground black pepper
- 3 eggs
- 1 cup milk, more or less
- 2 to 4 tablespoons butter or extra virgin olive oil
- Chopped fresh parsley leaves or chives for garnish
INSTRUCTIONS:
- Combine the flour with the pepper and a large pinch of salt in a bowl.
- Lightly beat the eggs and milk together in a separate bowl and then stir it into the flour. Adjust the milk quantity to achieve a pancake batter-like consistency.
- Bring a large pot of salted water to a boil.
- Use a spaetzle maker, a colander, or a spoon to drop the batter into the boiling water. Size isn’t crucial, and the pieces may break up.
- When the spaetzle rise to the top, cook for another minute or so, then transfer with a slotted spoon or strainer into a bowl of ice water.
- Drain the spaetzle. Optionally, toss them with oil and refrigerate for up to a day.
- Heat butter or olive oil in a large skillet and brown the spaetzle on both sides.
- Garnish with chopped fresh parsley or chives and serve hot.
TIPS:
- Make-Ahead Option: If you want to prepare spaetzle in advance, you can toss the cooked spaetzle with a little oil and refrigerate it, covered, for up to a day. When ready to serve, sauté it in butter or oil until heated through.
- Herb Variations: Feel free to customize the spaetzle by adding chopped fresh herbs to the batter. A mix of parsley, chervil, chives, and tarragon can add a delightful herbal flavor.
- Serving Suggestions: Spaetzle is versatile and can be served with various sauces, gravies, or in soups. It pairs wonderfully with creamy sauces like Mornay (Cheese) Sauce or can be topped with grated cheese and baked in a gratin dish.
- Garnish: Sprinkle chopped fresh parsley leaves or chives on top of the sautéed spaetzle for a fresh and vibrant finish.
