Spaetzle is one of those simple dishes that’s hard to perfect, but easy to do. I had eaten spaetzle and seen how it was made, but had always thought it looked hard to do, well. . . I was wrong! It’s really simple and is one of my favorite fast pastas to make. It’s also a lot of fun to make and does require two pieces of special equipment: a perforated sheet pan and something to rub the dough through said sheet pan. Basically you just shlop your dough/batter together, let it sit for a little to allow the gluten to settle, and then you form it by pushing it through the perforated pan into the boiling water. Actual cooking time? 3 minutes. What sauce does it work well with? ALL THE SAUCES! Now that you’re not intimidated by this delicious dish, here’s the recipe!
- 1 Cup AP Flour
- 2 Eggs
- 1/3 Cup Milk
- 1 TSP Salt
- Pinch Nutmeg
- Sift flour and salt into a mixing bowl
- Whisk together egg and milk in separate bowl
- Make a well in the flour/salt, put a pinch of nutmeg in the bottom of your well
- Add 1/3 of the liquid, mix until incorporated, repeat until you have a batter (slightly lumpy is okay, but very small lumps only)
- Let set 15 mins
- Boil salty water in a large wide pot
- Use a perforated sheet pan, a pizza pan, a perforated roasting pan, anything with equal size little wholes in it, preferably something that will cover the top of the boiling pot, and pour your batter on top, then use a rubber spatula to rub all the batter through the holes into the water. Work in batches so that the batter doesn’t cook to the perforated pan faster than you can push it through
- Allow to cook about 3 minutes or until they’re floating, reserve and toss with your favorite sauce!
That wasn’t so hard was it? Let me know how your spaetzle experiments turn out! I want to try putting fresh herbs into my dough/batter next. Sage spaetzle with brown butter sauce? mmmmmMMMMmmmmmm!!!!