Spaetzle is a German word meaning “little sparrow,” an evocative description of these small dumplings that have a long, irregular shape. Traditionally, they are boiled, tossed with butter, and served alongside rich, saucy dishes. We like to fry spaetzle in butter because it gives them a delicate crispy edge to contrast their tender texture. They are a nice change of pace from traditional starches like potatoes and pasta. The sourdough spaetzle’s light texture and tangy flavor are equally at home with meat or fish; they can be tossed with fresh peas or fava beans and finished with tarragon, sautéed with wild mushrooms, or combined with bite-size ratatouille for an interesting twist on a classic. Use them in place of rice or small pastas in your favorite preparations and you’ll see what a difference they can make.
Recipe information
Yield
serves 4 as a side dish
Ingredients
Preparation
Step 1
In a medium bowl, mix the starter, flour, egg, and salt with a rubber spatula or wooden spoon to make a smooth, soft dough. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Step 2
Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath. Push the dough through a spaetzle maker, perforated pan, or colander into the boiling water. Cook the spaetzle until they are floating and firm, about 2 minutes. Remove the spaetzle with a slotted spoon and transfer them to the ice bath. Once the spaetzle are cold, remove them from the water and pat dry. Finally, drizzle the noodles with a touch of olive oil to prevent them from sticking together and store them in a covered container in the refrigerator for up to 2 days.
Step 3
To serve, melt the butter in a sauté pan over medium-high heat and cook the spaetzle, stirring occasionally, until just browned, 3 to 5 minutes. Serve immediately.
