Spätzle (meaning "little sparrows") is a German dumpling made from wheat flour and eggs. It is often served with sauerkraut or hearty soups and stews.
- 300 g (2 cups) plain flour, sifted
- ½ tsp ground or grated nutmeg
- 6 eggs, lightly beaten
- 150 g butter, chopped
- ½ cup flat-leaf parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2010 Dr Loosen Blue Slate Riesling, Mosel Valley, Germany ($19).
Chilling time 45 minutes
Using an electric mixer, beat flour, nutmeg, eggs, ½ tsp salt and 150 ml water for 3 minutes or until smooth. Transfer the batter to a jug, cover with plastic wrap and refrigerate for 45 minutes to rest.
Lightly whisk refrigerated batter. Bring a large saucepan of salted water to the boil. Place a large colander over the pan, pour one-third of the batter into the base of the colander and, using a plastic spatula or scraper, press the batter through the holes. Cook spätzle for 1 minute or until it rises to the surface. Remove immediately with a slotted spoon, then transfer to a bowl and keep warm. Repeat twice more with the remaining batter.
Melt butter in a large frying pan over high heat. Add spätzle and parsley, and cook, stirring for 3 minutes or until the spätzle is heated through and well coated in butter. Season with salt and pepper, and serve immediately.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Anton Smart.