spaetzle with brown butter sage

July 8, 2013 § 35 Comments

I made spaetzle this weekend.  I have been wanting to make this for years and decided it would be a nice side dish with our grilled salmon.  I searched around and found several recipes which all differed slightly.  I got caught up in the Smitten Kitchen blog reading her post and the 400+ comments regarding her spaetzle.  I ended up using a recipe from this blog.  I really like her uncomplicated approach.  It was just what I needed when I was feeling a little intimidated by the numerous other recipes.  Some things need not be complicated.  Spaetzle is one of them.  I used brown butter and sage to flavor the spaetzle, then at the last minute I added cream.  In hindsight the cream was unnecessary.  I knew it right when I poured it in the skillet.  However, it was out of this world delicious!  As comforting as a good homemade mac and cheese.  If you are serious about making spaetzle take a look at The Tasty Kitchen blog for a detailed tutorial.

  • 2 whole Eggs, Beaten
  • ¾ cups Water
  • 1-½ cup All-purpose Flour
  • ¼ teaspoons Salt
  • drizzle of olive oil
  • 2 tablespoons butter
  • 5 large fresh sage leaves, sliced
  • 1/2 cup cream (optional)

DSCN0708

Bring a large pot of water to boil and add a bit of salt .

Add flour and salt to a large bowl and mix together.  Beat the eggs and add them to your flour mixture.  Add water and stir well to work out all the lumps.

Using your colander and spatula, pour the dough into the colander.  Keep the colander above the steam so it doesn’t cook before it gets pushed through the holes.  Press the batter through the colander with the spatula.  Drops will fall into the water and cook instantly.  Boil for 3 to 4 minutes.  Remove the spaetzle from the water and strain it into a bowl.  Toss with a bit of olive oil to prevent it from sticking together.

Heat the butter in a large skillet over medium high heat.  Add the sage cook until aromatic.  Toss in the spaetzle and brown to your liking.  Here is where I added the cream (unnecessary) and allowed to simmer for 5 minutes stirring occasionally.

Serves 4, as a side dish

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