This healthy spaetzle recipe is perfect for those who want to try making pasta at home, but don’t have a pasta machine. No kneading needed!
What Is Spaetzle?
Spätzle /ˈʃpɛtslə/, or Spaetzle, is a type of pasta that is made primarily from salt, eggs, and a type of strong flour. To make spaetzle, all you need to do is simply mix all of the ingredients together until a smooth batter is formed. The batter is spread onto a wooden cutting board, and then scraped off the board (in the form of long thin strips), into salted boiling water. When the shaped dough hits the water, it becomes firm and starts to cook. Once cooked, the egg pasta will float to the surface, ready to be fished out of the water.
That is how to make spaetzle traditionally. You can learn how to do that technique, but it will take some time and effort to master. We would recommend buying a spaetzle maker as it makes the process easier. If you can’t find one, there are a few kitchen utensils you can use instead!
What Kitchen Tools Can You Use To Make Spaetzle?
If you don’t have a special cutting board that is made specifically for the purpose of making spaetzle, you can use a potato ricer instead. Simply put the batter into the ricer and press down. Other similar tools can be used to make the spaetzle as well. Today we are using a grater, but a big slotted spoon or a strainer with small holes will work just fine too. Be creative, anything you have on hand should work, as long as it has lots of small round holes to shape the spaetzle.
Can You Buy Spaetzle?
Yes, you can.
Though the dish originated in the South of Germany, it has now become popular in many other regions of the world. Spaetzle sold in stores usually comes in the shape of dried long and thin strips. You can find it in many supermarkets or in German markets, too, if they’re available in your area.
Can’t find it? Fortunately for you we have a simple recipe right here!
Can Spaetzle Be Made Ahead Of Time?
Yes, you can make spaetzle ahead of time.
Even though it only takes minutes to make, it’s always nice to have some ready to eat throughout the week when you fancy it. When you have some time to spare, make a big batch of this eggy pasta. Boil and drain it as usual; and toss it in olive oil to prevent sticking. You can either use an airtight container, or wrap the top of any other container with cling film so that the pasta won’t dry out. It will last up to 5 days in the fridge.
What to Serve With Spaetzle
For today’s recipe, we’re taking it to the next level frying the spaetzle in some butter and herbs of your choice. This crispy, buttery spaetzle is served with a creamy mushroom sauce and a side of Waldorf chicken salad. This salad will add vegetables and protein to your meal— making it a wholesome and nutritious supper.
Here are the nutrition facts for the whole meal:
- 1 1/2 cups all-purpose flour
- 1 tsp cayenne pepper
- 1/2 tsp salt divided
- 9 tbsp whole milk
- 4 tbsp plain Greek yogurt
- 3 medium eggs
- 2 quarts water
- 3/4 tbsp unsalted butter
- 3 tbsp olive oil divided
- 1/4 tsp ground black pepper divided
- 1.2 oz raw cured bacon roughly chopped
- 6 oz button mushrooms sliced
- 1 tsp garlic minced
- 4 oz onions finely diced
- 2 tbsp white wine
- 1 cup unsalted chicken broth
- 4 tbsp heavy cream
- 3 tbsp grated parmesan cheese
- 1 tbsp fresh parsley chopped
- In a large mixing bowl, add flour, cayenne pepper, and 1/4 teaspoon salt. Whisk to combine. Make a well in the center of the flour mixture and add milk, yogurt, and eggs. Whisk until smooth. Set aside.
- Fill a large pot with 2 quarts of water and bring to a boil over high heat. Meanwhile, set up a workstation: place the bowl of batter, a spatula, and a ladle next to the pot (preferably on the side of your dominant hand), and a clean bowl with a mesh strainer on the other side of the pot.
- Once the water is boiling, reduce the heat to medium-high. Put a flat grater with large holes over the pot, smooth side facing up. Scoop half a ladle of the batter and pour directly on the grater and press it down with a spatula. The batter will go through the holes of the grater and form its shape once it’s in the boiling water. Remove the spaetzle with a strainer immediately when it floats to the surface. Fish it out using a slotted spoon or strainer and put it in a clean bowl. Repeat with the remaining batter and set aside.
- In a large pan, heat butter and 1 tablespoon olive oil over medium-high heat. Once the butter is melted, add spaetzle, 1/8 teaspoon black pepper, and stir-fry for 5 minutes. Transfer to a large plate, cover with aluminum foil to keep warm, and set aside.
- In the same pan, add the remaining 2 tablespoons olive oil, bacon, and sliced mushrooms, reduce heat to medium and sauté for 5 minutes. Add onions and garlic; cook for another 10 minutes or until vegetables are browned. Turn the heat up to high, add white wine and stir constantly for 30 seconds. Add unsalted chicken broth. Bring to a boil and add 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 5 minutes or until reduced by half. Turn heat down to low and stir in cream. Turn off the heat.
- Serve spaetzle in a deep dish or bowl. Ladle hot mushroom sauce over the spaetzle, sprinkle with grated parmesan cheese and chopped parsley.