Spätzle 
(German egg dumplings)

Spätzle (SHPEHT-sluh) is a simple egg dumpling originating in the Swabian region of southwestern Germany and in parts of Switzerland and Austria. This soft and savory pasta is served as a side dish, often with roast pork, sausages, schnitzel or goulash. Spätzle can also be baked into casseroles or stirred into soups and stews, like the famous “Gaisburger Marsch” from Stuttgart.

The word “Spätzle” comes from the German for “little sparrows,” because the dumplings are said to resemble the bird. Sometimes spelled Spaetzle, other names include Spatzen, Spätzli and Knöpfle, or “little buttons.”

The batter for spätzle is fairly simple and is usually made up of only flour, eggs, water and a pinch of salt. First the batter is beaten until it is smooth and elastic. The gooey mass can then be spread on a moistened board (Spätzlebrett) and scraped off with a knife or spatula, scraped through a perforated disc, or pressed through a special ricer into boiling, salted water. The dumplings are done after a minute or two when they all float to the top. After they are skimmed off, the remaining batter goes through the same process.

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How to Take Spätzle up a Notch

Finished spätzle is typically served as is or tossed with a little butter and toasted breadcrumbs. However, stirring in additional ingredients, like herbs or sauteed mushrooms, can take the dish to a new level. Adding spinach puree to the batter gives you emerald-hued Spinatspätzle. And an all-time favorite is cheesy Käsespätzle, which is spätzle layered with shredded cheese and given a short bake in the oven, with a final topping of caramelized onions. See the notes and variations below for directions.

Spätzle

Course: DumplingsCuisine: Germany

Makes 6 to 8 servings

Spätzle is a simple egg dumpling popular in southwestern Germany and parts of Switzerland and Austria. It is often served with roast pork, sausages, schnitzel or goulash.

Ingredients

• All-purpose flour –3 cups

• Salt — 1 teaspoon

• White pepper — 1/2 teaspoon

• Nutmeg (optional) — 1/2 teaspoon

• Eggs, beaten — 4

• Water or milk — 1 cup

Directions

• Sift the flour, salt, pepper and optional nutmeg together in a large bowl. In a smaller bowl beat together the eggs and milk or water. Mix the egg mixture into the dry ingredients and beat enthusiastically with a fork or whisk until smooth. Try to lift the batter up as you beat it to incorporate air, which will make your dumplings lighter and fluffier. Add a little more liquid or flour as needed to get a thick and elastic yet pourable consistency.
• Bring a large pot of salted water to a boil. Working in batches of 1 to 1 1/2 cups at a time, pour the batter through a sieve or colander with large holes (about 1/4 inch) so small bits drop off into the boiling water. Let cook for about 1 minute, or until the spätzle noodles float to the top. Remove with a slotted spoon to another bowl. Continue with the remaining batter until it is all used up.
• The finished noodles can be tossed with butter and some toasted breadcrumbs and served as a side dish.

Spätzle Notes and Variations

• Using a Spätzlebrett: The old-fashioned way to make the spätzle is to spread a thin layer of batter on a smooth, moistened cutting board and to then scrape pieces off into the boiling water with a knive. You can also use a spätzle press, a utensil that looks a lot like a potato ricer but with bigger holes.
• Käsespätzle (Cheese spaetzle): Layer spätzle with shredded Emmenthaler cheese in a greased casserole dish. Bake at 350 degrees F until the cheese is melted, 15 to 20 minutes. Top with onions browned in butter, sprinkle with chopped parsley and serve.
• Kräuterspätzle (Herbed spaetzle): Mix a variety of chopped fresh herbs—parsley, thyme, marjoram—into the batter. Serve tossed with butter and sauteed onions.
• Spinatspätzle (Spinach spaetzle): Blanch 1 pound of spinach and squeeze dry. Puree in a blender or food processor and use in place of the water or milk. You may have to add a little water to get the correct batter consistency. You can use frozen spinach if you like. Defrost and squeeze dry.
• Pilzspätzle (Mushroom Spatzle): Toss the spätzle with sliced mushrooms that have been sautéed in butter.

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