Besides all the fabulous Autumn produce popping up in recipes on every site….I thought it might be fun to do a little Oktoberfest inspired Spaetzle side dish to go with our Wienerschnitzel and Sweet & Sour Red Cabbage.
Spaetzle is an egg noodle of sorts and can be made in varying sizes depending on what equipment you have on hand. For us, we will use a metal colander with fairly large holes to press our dough through. Then the noodles are boiled in salt water until they float.
Once they are drained they can hang out until they’re ready to be finished in a skillet of melted butter. Spaetzle is often served with a gravy or sauce, much like you would serve rice or noodles. Since we’re always looking for excuses to make sage browned butter, we’ll be infusing a little flavor that way.
Sage Browned Butter Spaetzle
- 1 cup flour
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. nutmeg
- 2 Lg. eggs
- 1/4 cup milk
- 3 Tbl. butter
- 6 fresh sage leaves
- In large bowl, combine the flour, salt, pepper, and nutmeg.
- In another small mixing bowl whisk the eggs and milk together.
- Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
- Gradually draw in the flour from the sides and combine well: the dough should be smooth and thick.
- Let the dough rest for 10 – 15 minutes.
- Bring 3 quarts of salted water to boil in a large pot, then reduce to simmer.
- To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula.
- Do this in batches so you don’t overcrowd the pot. Cook for 3-4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
- Drain the spaetzle in a colander and rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the sage leaves, sauteing until butter begins to turn golden brown.
- Add spaetzle and toss to coat, cooking for 1-2 minutes.
- Season with salt & pepper before serving.
- Garnish with crispy sage leaves.
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