Herbed Spaetzle
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 Sammys all-time favorite foods, the once dish along with matzo ball soup that he invariably requests whenever Im 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 Im 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 its time to sit down to dinner, saute it in a hot pan until its crispy, season it and serve. (Sam loves his spaetzle crispy.)
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 Sammys all-time favorite foods, the once dish along with matzo ball soup that he invariably requests whenever Im 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 Im 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 its time to sit down to dinner, saute it in a hot pan until its crispy, season it and serve. (Sam loves his spaetzle crispy.)
- Carbohydrate 171.71292 g
- Cholesterol 453.53 mg
- Fat 33.8715700043822 g
- Fiber 6.04800010681153 g
- Protein 35.8399 g
- Saturated Fat 11.4930669378228 g
- Serving Size 1 1 main course servings, 4 appetizer serving (429g)
- Sodium 753.826800002671 mg
- Sugar 165.664919893189 g
- Trans Fat 3.32563818755332 g
- Calories 1151 calories
Step-by-step
- 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.
My Favorite Herbed Spaetzle: A Simple, Delicious Weeknight Meal
As a busy working mom, finding time to cook a delicious and nutritious meal can feel like a Herculean task. But sometimes, the simplest recipes are the most satisfying. This Herbed Spaetzle recipe is a perfect example. It's quick, easy, and unbelievably flavorful, making it a staple in our household. I discovered this dish years ago while working in a bustling test kitchen – a far cry from my current life, filled with school runs, PTA meetings, and the constant juggling act of work and family. But the memory of that first bite of perfectly cooked spaetzle, its tender texture and subtly herbed flavor, has stayed with me.
What I love most about this recipe is its versatility. It's fantastic as a side dish, perfectly complementing roasted chicken or a hearty stew. But it also holds its own as a main course, especially when paired with a simple green salad. And the best part? It's incredibly forgiving. If the batter is a little too thick or thin, don't worry! A little extra water or flour will easily adjust the consistency. The slightly irregular shapes of the spaetzle add to its rustic charm, making each bite a delightful surprise. It’s become a go-to for those nights when I need a comforting, home-cooked meal without spending hours in the kitchen. My family, including my picky eater, always cleans their plates.
A Quick History: Spaetzle, a type of egg noodle, hails from Southern Germany and has been a comforting staple for centuries. Its simple ingredients and quick cooking time make it an ideal dish for busy weeknights. The method of making it, using a special tool (a spaetzle maker) or a simple colander, makes it a fun and engaging cooking experience, even for the kids.
Tips and Variations: Feel free to experiment with different herbs to customize the flavor. Fresh parsley, thyme, or rosemary would all be delicious additions. For a richer flavor, use browned butter instead of regular butter. You can also add sauteed vegetables, such as mushrooms, onions, or zucchini, to the spaetzle for an extra layer of flavor and nutrition. Leftovers are great! I often reheat the spaetzle in a pan with a little butter until it’s crispy. It's just as delicious the next day.
This Herbed Spaetzle recipe is more than just a dish; it's a testament to the power of simple, wholesome ingredients and the joy of sharing a comforting meal with loved ones. It’s a reminder that even in the midst of a busy life, we can still find time to create something delicious and meaningful in our kitchens.
Beyond the Recipe: While this recipe is perfect for weeknights, it’s also easily adaptable for special occasions. Imagine serving it alongside a succulent roast or as part of a larger holiday feast. The versatility and ease of preparation make it a winner, no matter the occasion. The key, I’ve found, is to embrace the imperfections. Don’t worry if the spaetzle aren’t perfectly uniform in size or shape – those little irregularities are what give this dish its unique charm.
The Comfort of Home Cooking: In today's fast-paced world, taking time for home cooking can feel like a luxury. But the rewards are immeasurable. There’s a special satisfaction in creating something delicious from scratch, knowing exactly what’s in your food, and sharing it with the people you love. This simple spaetzle recipe is a small act of self-care and a big expression of love for my family.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turned out!
