Photography by Konrad Odhiambo
Spätzle is an egg noodle pasta that’s served as a side dish, most notably in Alsace, Germany as well as Switzerland and Hungary. At Elsasser’s, we use it as a “bed” for our entrees. This recipe supplies roughly six servings. Why roughly? Because it’s up to you what you flavor your spätzle with, and how much of that flavoring you use. The recipe at the right is for mushroom spätzle, but feel free to substitute the mushrooms with anything you can think of for flavor: spinach, tomato basil, beets—you name it! However, it’s important to roast and/or puree your natural flavoring choice. —Chris Bischoff
Mushroom Spätzle
Serves 6
EQUIPMENT
Spätzle maker (you can buy one online)
INGREDIENTS
2 eggs
1½ cups flour
1/3 cup milk
1¼ tsp salt
Mushrooms
INSTRUCTIONS
1. Roast your mushrooms, puree your mushrooms, or roast and puree your mushrooms. The quantity you use depends on how mushroom-y you want your dinner!
2. Combine all the ingredients and whisk them together until you reach the consistency of a thick pancake batter.
3. Bring a pot of water to a boil and use your spätzle maker to drop spätzle into the water. The slower you move your batter over the holes, the longer your spätzle will be.
4. Boil until the spätzle floats to the surface (2-3 minutes) and strain.
5. Serve with your choice of topping: schnitzel, meatballs, sauerbraten, roast pork, short ribs…you name it. You have carte blanche!
