Wednesday, 19 May 2010


I have a new toy!
As a die-hard pasta and bread fanatic, I am always up for learning new tricks, styles and techniques. (Thank goodness the no-carb thing is over - what were people thinking anyway?)
So when I had a chance to try out a new Paderno spaetzle maker I was definitely excited.
Oh sure, they say you can just use a slotted spoon or a cheese grater or something... to them I say that if you want to write a book you can just use a pencil. The right tool for the job makes it so much easier.
We had our first spaetzle last night, what a revelation! The texture is sort of like gnocchi, soft and pillowy; a dumpling of a pasta. Using a proper spaetzle maker ensures that your spaetzle is formed and dropped into the boiling water at a good rate of speed, so that it cooks at the same time. This is definitely the easiest pasta I have made and one that I will make often. Hubby had two servings - always a good sign!

Herb Spaetzle
adapted from Mark Bittman
How to Cook Everything Vegetarian

Hailing from Alsace, spaetzle is a cross between a dumpling and pasta; it's made from a pancake-like batter that's dropped into boiling water and cooked. From that point it can be seasoned and served, sautéed, tossed with sauce, or added to a broth or soup.


1 cup all purpose flour
1 cup whole wheat flour
1 tsp freshly ground black pepper
3 eggs
1 cup milk
1/4 cup butter
2 handfuls summer herbs, chopped fine
Juice of one lemon
Salt and pepper to taste


Blitz the flours, pepper, eggs, pinch of kosher salt, and milk together in a food processor. Pour into a 4 cup measuring cup and chill until needed. (Thin with more milk if necessary, the batter should be the consistency of thick pancake batter)
When you are ready to make the spaetzle, bring a large pot of salted water to a boil and set your spaetzle maker over it.
Spoon batter in the hopper and gently glide it side to side. Long droplets will fall into the pot, puff and rise to the surface. If your pot is big enough, finish the batter - if not, do this in two steps.
The spaetzle is ready when it has all risen to the top and then cooked 2 minutes longer.
With a slotted spoon, remove spaetzle from the pot and into a bowl.
In a sauté pan, heat up butter until it starts to colour. Add drained spaetzle and gently toss. Season with kosher salt and black pepper and cook until it starts to colour.
Remove from heat and add in herbs and lemon juice. Toss and serve.
Optional toppings: Toasted almond slivers, Parmesan cheese.

Delicious Herb Spaetzle for I Heart Cooking Clubs May Potluck