If you've never had spaetzle before, you've got to try them soon! Tonight, if possible! These rustic dumplings may not be as elegant as fresh pasta or have the charm of gnocchi, but they're incredible easy to make on a weeknight and, even better, require no special equipment. Do you like spaetzle?
One of our favorite ways to eat spaetzle is to boil it up, drain the pasta, and then sauté the noodles in a little browned butter until they're toasted and slightly crispy on the outside. Sprinkle with salt and a little parmesan cheese, and we have the ultimate comfort food!
If you're in the mood, you can also make a full-on tomato sauce. Spaetzle is hearty and goes well with meat or mushroom ragus. Try making carbonara-style spaetzle sometime - we guarantee you won't be disappointed!
Here's our recipe for making this pasta using ricotta cheese: Ricotta Spaetzle
If you don't have ricotta, you can also substitute cottage cheese, yogurt, or regular milk. Add a little of these other ingredients at a time until the batter about the consistency of a thick pancake batter. Spaetzle is remarkably forgiving, so don't worry that you're going to add too much or too little liquid.
And if you have any leftover herbs, chop these up and mix them into the batter. With Faith's post on breakfast spaetzle as inspiration, we're also eager to try adding sugar, cinnamon, and other warm spices to make a batch of sweet spaetzle!
How do you like your spaetzle?