Spaetzle, a German handmade pasta-type dumpling, may seem intimidating, but all it takes is just a few minutes to stir together and the rest is a snap.
- Cook Time
- Prep Time
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon grated nutmeg
- 2 teaspoons chopped flat-leaf parsley
- 1 teaspoon chopped fresh thyme
- 4 eggs
- ½ cup beer, apple juice or water
- Olive oil
Equipment needed: spaetzle maker or colander with large holes or slotted spoon with large holes
1. Bring a pot of water to boil. Place a strainer in a bowl filled with ice water.
2. In large mixing bowl, stir together flour, salt, pepper, nutmeg and herbs.
3. Whisk eggs and beer or apple juice or water together.
4. Pour egg mixture into flour and stir together to combine thoroughly.
5. Force a bit of the dough into boiling pot of water through colander or spoon or using spaetzle maker. When dumplings rise to top of water, transfer to ice water using a wire mesh. Allow spaetzle to cool in water for a few minutes before transferring to a bowl.
6. Continue making spaetzle until all dough is used.
7. Spaetzle can be refrigerated for up to 2 days or frozen for 3 months.
8. Before serving, heat a sauté pan, lightly coated with olive oil, over medium-high heat.
9. Sauté spaetzle until browned and lightly crispy.
As seen in Joy of Kosher with Jamie Geller Magazine
Fall 2013, Subscribe now!