I would have thought it would be difficult to improve spaetzle. Flour, eggs, milk, maybe some herbs, definitely a few Tbs. of butter, press through a colander with the back of a wooden spoon over a pot of boiling water and presto – dinner! Then my friend Susan presented me with a spaetzle-maker, and suddenly spaetzle was even easier. Neater! More uniform! Honestly, it’s a grand day when you come across a well-designed kitchen utensil.
Earlier this week I came across a recipe for spaetzle that used ground pepitas (pumpkin seeds) as part of the dry ingredients. They add some protein to the dish and offset all those carbs and it sounded pretty tasty, too. Tonight we had speatzle with pepitas with a little bit of very good Parmesean grated on top, and a huge green salad (because every meal has to include a large green salad at this point because we’re drowning in lettuce).
4 servings as a main dish
1/2 C pepitas, @ 3 C all purpose flour, 3 eggs, 1 C milk, 1 tsp sea salt, herbs
In a food processor, pulse the pepitas and 1 C of flour until finely ground. Empty the mixture into a large bowl with 2 C of flour. Add chopped herbs if desired: chives, summer savory, parsley and thyme work well. Whisk the eggs and salt in a small bowl with the milk, make a well in the dry ingredients and add the liquid, stir. The mixture should be cohesive, thick and springy. If it’s not, add a little more flour, up to 1/2 a cup. Allow the batter to rest at room temperature for about 20 minutes or store up to 1 day in the refrigerator.
Bring a large pot of salted water to full boil. Rest the spaetzle maker across the top of the pot and load the square container with batter. Move the container on its track back and forth until nearly empty, refill and repeat quickly until the batter is used up. Stir the spaetzle gently and cook for @ 3 minutes.
Ladle the spaetzle on to a wire rack over a clean towel to drain. You could use a pasta board or a dishtowel, or just decant them into a colander. Add 4 Tbs of butter to a large frying pan and cook the drained spaetzle briefly, just enough to coat them and heat through. Sometimes I sautee 1/4 cup of diced red onion in the pan first.
Serve with grated cheese, a German white wine, and a green salad. Thanks, Susan!