Germany/Austria’s answer to pasta, these herb spaetzle are easy to make and tasty both as a side or on their own with butter and herbs & optionally cheese. Comfort food, for sure!
I mentioned when I shared my Kaisershmarrn recipe that I spent many a summer as a child in Austria, generally being dragged out hiking up the Alps. I didn’t tend to mind as it was a lot better weather-wise than hiking in Scotland (that happened a lot as well) plus you got some great food in the huts dotted around the mountains that was a far cry from whatever packed lunch I might have had in Scotland instead. Goulash soup, sausages and spaetzle were all pretty much standards on the menu for lunch and I grew to love all of them.
Spaetzle was definitely a favorite of mine, not just for lunch but also as a side to dinner where it was often served with casseroles or various ‘schnitzels’. I was always happiest when it came with preiselbeeren – lingonberries, which is like a kind of wild cranberry that tastes somewhere between that and redcurrant when made into a delicious sauce/jam.
Somehow, though, I have never made spaetzle before now. I think I must have thought it was too tricky or needed special tools, which is silly given I have gone out and bought a pasta maker and ravioli mould sooner. Anyway, having now made it without special tools, I can honestly say it is not that hard, doesn’t need special tools (although I think they might help and might get one) and the result is really tasty, too.
How they’re made
Exactly what spaetzle look like and how they are made varies a little by region – they tend to be more like little noodles and made with a board and cutter used to scrape them into a pan in Swabia, while in the South and Austria they tend to be a bit more short and stumpy. In all cases, you are looking to get little pieces of the raw dough into a boiling pot of water so they cook, which only takes a minute or two.
You can get a tool that basically pushes the dough through a kind of grater over the pan which I am going to look into as I believe they are pretty cheap. But you can also use, as I did this time, a colander and just push the dough through the holes with a spoon. I would just suggest using one with slightly more and larger holes than mine as it took a while.
As I said, they cook really quickly and you know they are ready when they float to the top of the pan (just like gnocchi). Then remove them with a slotted spoon and put in a bowl of cold water. Once you have cooked them all, transfer them to an oiled dish and you can keep them like this at room temperature for a couple hours, or refrigerate overnight. Then when you are ready for them, you heat them in a little butter in a frying pan.
Alternatively, cook a bit more to get a bit of brown on them. It’s clearly up to you, but I’d suggest you don’t really need to brown them if you are having them with something sauce-based, more just warm through, whereas if you have them on their own or eg with sliced meats then brown them a bit to build more flavor (you will probably need a bit more butter).
One last thing on making them is I found recipes with both milk and water and tried both, and have to say I don’t think there’s a heck of a lot of difference – they looked basically the same and I couldn’t really taste much difference. Potentially the milk version was a little tastier, so I have gone with that below. Oh, and I have gone with herbs in them here partly as I think it adds a nice color to them and partly for the freshness, but you can leave them plain too.
Having made them once, I’ve started making them a bit more. My son enjoyed them with pesto (non-traditional, I know, but he is part Italian – plus a typical toddler – and loves pasta). We first had them with mushroom stroganoff and have since made them to go with jaegerschnitzel – both delicious. You could also make them into bacon onion spaetzle for a delicious meal in itself – a very Germanic lunch. However you have them, they are both comforting and delicious.
This German/Austrian kind of noodle gets a gently herby twist - the perfect side for so many Germanic dishes.
- 1 1/3 cups all-purpose flour 180g plain flour
- 2 eggs
- 3 tbsp milk or water - can add a bit more to make a slightly softer dough that can be easier to work with
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp butter 8g approx, or a little more
- 1 tbsp fresh herbs or a little more
- grated cheese eg Swiss optional
Mix together the flour, eggs, milk and finely chopped herbs until well combined.
Prepare a large bowl with cold water and bring a pot of water to the boil.
Using a colander or a spaetzle tool, carefully hold the colander or spaetzle tool over the pot of boiling water and push the dough through the holes into the water. Little 'worms' should drop down by themselves.
As the pieces of dough float to the surface, remove them with a slotted spoon to the bowl of water. Continue until you have used all the dough.
Lightly oil a dish, drain the spaetzle from the bowl of water and transfer them to the oiled dish. You can keep them like this, covered, at room temperature for an hour or two or else refrigerate (can keep overnight) for longer.
When ready to use, melt the butter in a skillet/frying pan and add the spaetzle. Stir regularly as you warm them for a few minutes. If serving with a sauce-based dish they only really need warmed through, but if having alone, or with eg sliced meats then cook a little longer, probably needing a little more butter, until they start to brown.
Serve with some more herbs on top and, optionally, some cheese (depending on how you are using).
Try these other Germanic favorites:
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