Spaetzle, translated from German means “little sparrow”. Before the invention of pasta makers, these egg noodles were usually made by hand or with a spoon – with the results apparently resembling the shape of something that just flew into a mirror.
While there are devices available these days to spit out oodles of noodles, Colleen managed to make due with a cookie press. A Ziplock bag with a hole in the corner is also supposed to work. Fortunately, this is one of those situations where there really isn’t a “right way”.
Inspired by a dish we recently tried in a restaurant, Colleen added some Swiss Gruyere cheese and herbs to the mix.
Spaetzle is traditionally more of a side dish, usually served with meat but don’t let that stop you from using it as an entrée as you would any pasta product.
Colleen’s Herb Gruyère Spaetzle
1 3/4 cups milk
4 large egg yolks
1 large egg
3 cups flour
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups shredded Gruyere cheese
3 tablespoons fresh chives finely chopped
3 tablespoons fresh parsley finely chopped
2 tablespoons fresh sage finely chopped
Preheat oven to 400 degrees.
In a small bowl combine milk, egg yolks and egg.
In a large bowl combine flour, nutmeg, salt and pepper.
Add egg mixture to flour mixture and stir until combined.
Cover bowl with plastic wrap and refrigerate for 1 hour.
Bring a large pot of salted water to a boil and prepare a bowl of ice
Using a colander with larger holes, add 1/2 cup of the batter to the
colander and press it into the simmering water with a spatula or the back
of a spoon.
Repeat until all of the batter has been used.
Boil the spaetzle until it rises to the top. Using a slotted spoon skim the
cooked spaetzle out of the pot and place it in the bowl of ice water for
about 5 minutes.
Drain the spaetzle from the ice water and toss it with 1 tablespoon of
Combine shredded Gruyere cheese and chopped herbs. Gently mix cheese and
herb mixture with spaetzle and place in 9 X 13 baking dish.
Bake for approximately 20 minutes or until cheese is melted and spaetzle is
Is your colander not up to the task of spaetzle? A potato ricer set on
medium or a ziploc bag with several holes poked in it with a skewer will
also work great!
Cooked spaetzle can be made the night before you need it…for something
different try sauting cooked spaetzle in a pan with butter and mushrooms.