I was working in the test kitchen at Gourmet, on the hunt for an alternative to the usual starches, when I cooked spaetzle for the first time. It struck me right away that this homemade, irregularly shaped German pasta was so delicious and easy to make that I should add it to my home recipe repertoire. Sure enough, spaetzle was a hit at home and quickly became one of Sammy's all-time favorite foods, the once dish -- along with matzo ball soup -- that he invariably requests whenever I'm making a special holiday meal for the four of us at home. (If you have the right gadget, you can have a fragrant, steaming batch of spaetzle about 10 minutes after you put on a pot of water to boil.) But, as with any kind of pasta, spaetzle really requires some gravy or sauce -- or some butter at the least -- to complete it. So if I'm serving it as a side dish, I make sure we have a saucy meat or chicken as the main dish. You can boil it, drain it, toss it with butter and herbs, and serve it. Or you can make it ahead of time, even by as much as a day or two. Just boil and drain it, rinse it, and put it in a resealable plastic bag. When it's time to sit down to dinner, saute it in a hot pan until it's crispy, season it and serve. (Sam loves his spaetzle crispy.)
Recipe courtesy of Sara Moulton
Total:
25 min
Active:
10 min
Yield:
2 main course servings, 4 appetizer servings
Level:
Easy

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon kosher salt
  • Pinch freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 2/3 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons snipped fresh chives
  • Additional kosher salt and freshly ground black pepper

Directions

Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.

Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled.)

Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.

IDEAS YOU'LL LOVE

Herbed Spaetzle

Spaetzle

Recipe courtesy of Piroska Althauser

Paneed Pork Medallions with Herbed Spaetzle and Brown Butter Sauce

Recipe courtesy of Emeril Lagasse

Send in the Clowns Spaetzle

Herbed Flatbread

Recipe courtesy of Sunny Anderson

Herbed Polenta

Recipe courtesy of Giada De Laurentiis

Cheesy Spaetzle with Onion Petals

Recipe courtesy of Rachel Khoo

Choucroute with Smothered Cabbage and Spaetzle

Recipe courtesy of Emeril Lagasse

Herbed Potato Salad

Recipe courtesy of Young Sun Huh

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here