Sourdough Spaetzle

 Spaetzle is not a common American food. It is a staple German dish, one we had many times when we visited family in Germany a few years ago. Since then we have attempted to make our own spaetzle at home, but not until recently have we be able to re-create the authentic German noodles so accurately. 

Our family eating in Germany circa 2016

I have been reviving my sourdough starter habit, and with that, I have also been finding ways to use the discard. This sourdough spaetzle is the best tasting spaetzle I have had outside Germany, AND it helps me use my sourdough. Win - win!

These boys are so extra

The technique for this dish is interesting. Of course, there is a market for a spaetzle maker. It is a piece of metal with handles and holes in it. If you have a colander with medium holes and a spoon, you will be all set. Someone once recommended a potato ricer to me for making spaetzle. I did not have much luck with that. The batter is runny enough that it all just glopped together on its way out of the ricer. (not so nice) The colander method, which I perfer, is not very difficult. You will need to have a stockpot 2/3 filled with water and boiling. To cook your spaetzle, hold your colander over the boiling water, tipped on its side above the boiling water. Take about a 1/2 cup scoop of batter, put it inside the colander, then scrape your spoon against the inside of the colander to push the dough through and make it drip into the boiling water. It usually takes several passes with the spoon to get all the batter through. This makes little dumplings which will float to the top of the water once they are cooked. Scoop out the cooked spaetzle into your serving dish and then proceed with the next 1/2 cup of batter. It is a good idea to have some butter inthe dish so the spaetzle do not stick together. Spaetzle is traditionally served with butter, salt, pepper and parsley, or with a cheese sauce. 

Riddles in Germany. Check out our matching shirts!

Sourdough Spaetzle

Ingredients:

1/2 cup sourdough starter (135g)

4 large eggs

1/3 cup milk (90g)

1 3/4 cup flour (260g)

1 teaspoon salt (6g)

1/2 teaspoong ground nutmeg (1-2g)

Instructions:

1. Bring a stockpot 2/3 full of water to a boil.

2. While the water boils, create your spaetzle batter. Whisk your starter together with your milk and eggs. Mix in the flour, salt and nutmeg. Mix until just combined. 

3. When the water has come to a rolling boil, cook spaetzel using either a spaetzel maker or colander. Drop the batter into the water using the method described above. Let the spaetzle cook for 1-2 minutes or until it floats to the top of the water. Remove to your serving dish and toss with butter. Repeat with remaining batter. Serve with butter, salt, pepper and parsley, or cheese sauce.