I’ve found that spaetzle is a satisfying alternative to pasta. While it takes planning to mix and rest the batter, it can be done after a long day and unlike a box of pasta, it doesn’t contain any unwanted ingredients!
This updated version of this recipe is based on a recipe by Christine Burns Rudalevige, featured in Edible Maine. It utilizes Maine Grains rye flour, which I love.
The texture is superior to the previous recipe, but I haven’t yet tried it with chickpea flour as a gluten-free option, so stay tuned for a future update.
I also like to use a spaetzle maker versus pushing the dough through a colander. As a fairly slapdash cook, this $20 tool enables me to easily and tidily drop the dough into the hopper as pictured below. I’ve tried the colander method and honestly, I’m just not that coordinated!
I think using the spaetzle maker is fun, though this updated recipe has a stiffer texture, so it is a bit of effort. The updated recipe improves the overall texture in my opinion, and if you’ve tried the previous recipe, I think you’ll agree.
I generally run the batter through in 3-4 batches, but it goes quickly enough that as the spaetzle falls into the water it does not get overcooked. Because I’m generally cranking the hopper back and forth, I do use care to be sure it remains seated on the lip of the pan. I also ask Jake to stand by and scrape the bowl, so I get every last bit of the batter!
- 2 cups all-purpose flour
- 1/2 cup Maine Grains rye flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp white pepper
- Pinch of grated or ground nutmeg
- 3 large Apple Creek organic eggs
- 1/2 cup organic milk
- Whisk the eggs, milk, salt, and the pepper in a medium bowl
- Stir the flours into the wet ingredients to make a smooth batter
- Let the batter rest 30 minutes
- Bring a large pot of salted water to a boil over medium heat
- When the water is simmering, drop small bits of the batter by forcing through the spaetzle maker or colander
- The spaetzle will sink and then rise to the top of the water
- Once it has risen, cook the spaetzle for 2 minutes
- Drain in a colander and rinse with cold water
- Return to the large pot and add a knob of butter – see directions below for combining with sausage
I like to make this recipe with either our Beef Fennel & Sage sausage or our Rosemary Lamb sausage. Either has enough fat to coat the spaetzle in a very delicious manner! I usually get this cooking once the water is boiling so that everything is done around the same time.
- Heat a saucepan over medium heat
- Add your favorite Apple Creek Farm loose sausage and break up with your cooking utensil
- Add diced onions (optional)
- Cook, stirring occasionally until the onions and meat are nearly cooked, about 15 minutes
- Chop your favorite greens and place on top of the sausage mixture, cover and turn off heat to steam the greens.
- In the large pot, combine the drained spaetzle, the sausage mixture and the steamed greens, grate cheese over it and mix
- Cover and let the flavors mingle, then spoon into bowls and serve