Spatzle Recipe Dishes: Beyond Butter and Brown Sauce!

Spatzle, those delightful little dumplings of Southern German and Austrian origin, are often relegated to a side dish, swimming in brown butter or alongside a schnitzel. But spatzle are so much more versatile than that! These tender, irregularly shaped noodles are a blank canvas, ready to absorb flavors and shine in a variety of dishes. This article will not only guide you through making the perfect homemade spatzle, but also inspire you with creative and delicious ways to use them.

Why This Recipe Works

This recipe focuses on simplicity and flavor. We prioritize a straightforward dough that’s easy to work with, even for beginner spatzle makers. The key is achieving the right consistency – a thick, sticky batter that can be easily pushed through a spatzle maker or scraped from a board. We’ll also explore different cooking methods, ensuring perfectly cooked, tender spatzle every time. And most importantly, we’ll showcase how these humble dumplings can be transformed into exciting and satisfying meals, moving beyond the traditional side dish role.

Ingredients

• 2 cups All-Purpose Flour: Provides the structure for the dough.
• 1 teaspoon Salt: Enhances the flavor of the spatzle.
• 1/2 teaspoon Nutmeg: Adds a subtle warmth and depth of flavor. Optional, but highly recommended!
• 2 Large Eggs: Bind the dough together and contribute to its richness.
• 3/4 cup Milk: Adds moisture and helps create the right consistency. You may need slightly more or less depending on your flour.
• 2 tablespoons Melted Butter: Adds flavor and richness to the dough.
• Water: For boiling the spatzle.
• Optional for Serving: Butter, browned butter, cheese, herbs, sauces, vegetables, meat.

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, salt, and nutmeg (if using).
2. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be thick and sticky. Don’t overmix!
4. Let the Dough Rest: Cover the bowl and let the dough rest for at least 30 minutes. This allows the gluten to relax, resulting in more tender spatzle.
5. Boil Water: Bring a large pot of salted water to a rolling boil.
6. Make the Spatzle: There are several ways to make spatzle:
   • Spatzle Maker: Place the spatzle maker over the boiling water. Pour a portion of the dough into the hopper and slide the hopper back and forth to push the dough through the holes and into the water.
   • Spatzle Board and Scraper: Place a portion of the dough onto a wet cutting board. Using a wet scraper or knife, scrape thin strips of dough into the boiling water.
   • Colander with Large Holes: Press the dough through a colander with large holes into the boiling water.
7. Cook the Spatzle: The spatzle will sink to the bottom of the pot and then float to the surface when they are cooked. Once they float, cook for another 1-2 minutes.
8. Remove and Drain: Use a slotted spoon to remove the spatzle from the boiling water and drain well.
9. Serve: Serve immediately with your favorite toppings or use in one of the recipe ideas below.

Recipe Ideas: Beyond the Basics

• Käsespätzle (Cheese Spatzle): Toss the cooked spatzle with grated Gruyere, Emmental, or cheddar cheese. Return to the pot and cover until the cheese is melted and bubbly. Top with crispy fried onions.
• Spatzle with Pesto and Roasted Vegetables: Toss the cooked spatzle with pesto and your favorite roasted vegetables, such as bell peppers, zucchini, and onions.
• Spatzle Carbonara: Replace the traditional pasta in carbonara with spatzle. Toss the cooked spatzle with a mixture of eggs, Parmesan cheese, pancetta, and black pepper.
• Spatzle with Sausage and Kale: Sauté Italian sausage with kale and garlic. Toss with the cooked spatzle and a sprinkle of Parmesan cheese.
• Creamy Mushroom Spatzle: Sauté mushrooms with garlic and thyme. Add cream and simmer until the sauce has thickened. Toss with the cooked spatzle.
• Spatzle with Brown Butter and Sage: A classic! Brown butter in a pan with fresh sage leaves. Toss with the cooked spatzle and a sprinkle of Parmesan cheese.
• Spatzle Salad: Cool the cooked spatzle and toss with chopped vegetables, herbs, and a vinaigrette dressing.

Tips for Success

• Don’t Overmix the Dough: Overmixing will develop the gluten too much, resulting in tough spatzle. Mix until just combined.
• Rest the Dough: Resting the dough allows the gluten to relax, resulting in more tender spatzle.
• Adjust the Consistency: The dough should be thick and sticky, but still able to be pushed through a spatzle maker or scraped from a board. If the dough is too thick, add a little more milk. If it’s too thin, add a little more flour.
• Salt the Water Generously: Salting the boiling water seasons the spatzle from the inside out.
• Cook in Batches: Don’t overcrowd the pot. Cook the spatzle in batches to prevent them from sticking together.
• Don’t Overcook: Overcooked spatzle will be mushy. Cook until they float to the surface and then for another 1-2 minutes.
• Experiment with Flavors: Add herbs, spices, or cheese to the dough for extra flavor.

Storage Instructions

Cooked Spatzle: Store cooked spatzle in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with butter or oil, or in the microwave. You can also freeze cooked spatzle. Spread them out on a baking sheet and freeze until solid. Then transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in boiling water or in a pan with butter or oil.

Uncooked Spatzle Dough: Uncooked spatzle dough is best used immediately. However, you can store it in the refrigerator for up to 24 hours. The dough may thicken slightly, so you may need to add a little milk to thin it out before cooking.

FAQ

Can I use whole wheat flour?

Yes, you can use whole wheat flour, but the spatzle will be denser and have a nuttier flavor. You may need to add a little more liquid to the dough.

Can I make spatzle without a spatzle maker?

Yes! A spatzle board and scraper, or even a colander with large holes, can be used to make spatzle.

Why are my spatzle sticking together?

Make sure you are using enough water in the pot and that the water is at a rolling boil. Also, don’t overcrowd the pot. Cook the spatzle in batches.

My spatzle dough is too thick. What should I do?

Add a little more milk, one tablespoon at a time, until the dough reaches the desired consistency.

My spatzle dough is too thin. What should I do?

Add a little more flour, one tablespoon at a time, until the dough reaches the desired consistency.

Conclusion

Spatzle are a versatile and delicious addition to any meal. Whether you’re serving them as a simple side dish or incorporating them into a more elaborate creation, these little dumplings are sure to please. With a little practice, you’ll be making perfect spatzle in no time. So, ditch the plain butter and brown sauce, and explore the endless possibilities of spatzle cuisine! Happy cooking!