Tuesday, June 23, 2015

Spätzle with Garlic Chives

I have always heard and seen this dish in German restaurants and cooking shows but I had never actually tried it (to my knowledge anyway). But honestly, how can noodles pan fried in butter be anything but delicious?

Spätzle (sometimes spelled Spaetzle) is a kind of soft egg noddle that is poached in water then pan fried in butter/herbs. It is often served in southern Germany and Austria, but can also be found in Switzerland, Hungary, Alsace and South Tyrol.

Initially I was slightly intimidated in making this dish but it turned out to be kinda fun! My colanders holes were too small so I ended up having to use my cheese grater, an ideal hole size would look like THIS. Be careful not to over-mix your dough or your spätzle will be on the tougher side, my mom also said the my grandmother used to add spätzle to her soups so that's an idea I am looking forward to trying.


serves 1-2

Recipe from Tyler Florence

1 cup all-purpose flour
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground nutmeg
2 large eggs
1/4 cup milk
3 TBS unsalted butter
2 TBS minced fresh chives


1.In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

2.Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spätzle, hold a large holed colander, grater, or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spätzle floats to the surface, stirring gently to prevent sticking. Dump the spätzle into a colander and give it a quick rinse with cool water.

3.Melt the butter in a large skillet over medium heat and add the spätzle; tossing to coat. Cook the spätzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.


  1. Great job done by you and you have make a delicious Germany dish of spatzle. I will also try it.Thanks for giving us such a great recipe.

  2. Thank you Janine! I hope you do try it - it's very unique but delicious :)


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