Herbed Spaetzle

Spaetzle, a dish of tiny noodles or dumplings, means "little sparrow" in German. Enhanced with fresh herbs, our spaetzle make a delicious accompaniment to Braised Short Ribs (see related recipe at left).
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Customer Reviews for Herbed Spaetzle
Review 1 for Herbed Spaetzle
4 out of 5
4 out of 5
NickSF
San Francisco Bay Area, CA
June 19, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Wonderfully balanced recipe.
June 19, 2010
If you cannot find a German food products store near you to buy prepackaged spatzle (which is usually pretty good), this is an excellent recipe.
Spatzle, by itself has a fairly mild taste, but it the perfect accompaniment to most braises (a restaurant in Alsace served an amazing chicken braised in a mushroom and white wine sauce, with spatzle). For a recipe, see here:
http://www.williams-sonoma.com/recipe/chicken-braised-in-white-wine.html
Serve with a Gewürztraminer.
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rayne
dublin, ireland
Posted December 23, 2010
delicious
one recommendation: my batter came out a bit thin with this recipe. add about half a cup of flour to thicken up the consistency. the batter shouldn't be as thick as bread batter, but thick enough that its nearly elastic. it should nearly, but not quite, pour off the whisk when you pull the whisk from the batter.
the herbs and salt add a bit more brightness to the typically dull spaetzel (which is how it's supposed to taste as it's usually used as a starch base for savory, saucy, meats). this one could even be used with something as simple as sautéed mushrooms and a bit of olive oil.
i tried spaetzel for the first time in germany when i was very young and this recipe does justice to my fond memories of the dish. i look forward to trying loads of different recipes that incorporate this.
0points
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