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  • Writer's pictureNatalie Wilkinson

Simple Spaetzle

Updated: Oct 3, 2020

You're going to want to bookmark this one. Spaetzle is something I've been eating my entire life for mostly special occasions. But now, it's become a staple starch in my little family because of how few ingredients it requires, and how quickly it comes together. Your kids only want noodles too, and you didn't have time to go to the store this week? Spaetzle to the rescue.


Now I say this is simple, because I have a stand mixer. If you don't, you can also use this as your upper body workout for the day, or a way to occupy your kids for 10 minutes (tell them to stir your pasta dough until they feel like crying...see below).



Like a lot of the recipes you'll see me share, this one is incredibly versatile. I mean, it's pasta. Think of all the things you can do with a box of elbows, and you can do the same with Spaetzle. Whip up a cheese sauce and bake it, caramelize some onions and smoked sausage, mix with sauteed kale and mushrooms- the possibilities are endless, just use what you have!


Take it from me, a working mother raising a bottomless pit of a boy, this is a great recipe to have around for a mid-week life-raft.

 

Simple Spaetzle


Yield: ~5 cups

INGREDIENTS:

-1 cup all-purpose flour

-1/4 cup water

-2 large eggs

-1 tsp dried parsley

-1 tsp Kosher or sea salt

-A few cranks of fresh ground black pepper


DIRECTIONS:


Set a large pot of salted water to boil- enough to fill half of the pot. Set a second bowl and slotted spoon next to the stove, for removing cooked dumplings.


In the bowl of a stand mixer fitted with a dough hook, or a large bowl and a sturdy spoon, mix all ingredients for 10 minutes, until gluten is developed and dough is stretchy. Dough is ready when holes slowly 'open,' when a spoonful is scooped above the bowl (see below, since this is a confusing thing to explain!)

Scoop about a cup of dough into the base of a Spaetzle maker, and grate over water at a low boil. Using a sieve, slotted spoon, or mesh skimmer, remove dumplings once they float to the top of the water, and toss with a little olive oil, melted butter, or vegetable spray, so they don't stick to each other.


Prepare as you choose (see suggestions above). If serving as a side dish, brown some butter in a non-stick skillet, and fry boiled dumplings for a few minutes until browned and crispy on the outside. You can add salt here as well, as there isn't much in the dough itself.

 

NOTES:

*If you don't have a Speatzle maker and don't have time to wait for the one you ordered, you can use a colander. Still work with about one cup at a time, so the boiled dumplings don't overcook.

You can also go all the way old-school with the traditional method. Dampen a wooden cutting board with a little water (to keep it from sticking), place a small piece of dough on the board, and cut the dough into the boiling water with a knife or spatula. I've never done it this way, but would love to see your results if you do!


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