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Dear ChefSteps, I am and my email is . I want to join 984,575 others to learn to be a better cook! Sign Up Superb, Simple Spaetzle Estimated time: 30 min Part noodle, part dumpling, all comfort—spaetzle is the miracle side dish you’re not making. And why not? The batter comes together in a flash, with a quick mix of pantry staples that you shape right over a pot of boiling water, and then finish with a bit of butter and herbs. Oh, and did we mention you can have them on the table in about 30 minutes? The decadence-to-ease ratio is out of this world. And as any good German grandma will tell you, spaetzle are the perfect accompaniment to hearty winter braises. The chewy, filling dumpling/noodles are toothsome enough to stand on their own, but tender enough to absorb all that scrumptious braising liquid. So put on your coziest bunny slippers, mix up some batter, and get ready for some seriously cozy indulgence. Save Print Edit Ingredients Edit Scale & Units 300 g Bread flour, unbleached 0.4 g Nutmeg 5 g Salt 1 g White pepper 230 g Sour cream 210 g Whole eggs, about 4 large 50 g Egg yolks, about 3 large 1 Tbsp. Butter, unsalted Equipment Spaetzle press (optional) Colander (optional) Slotted spoon (optional) Timing 30 min Yield About 4 servings Before We Begin How do I shape these bad boys? The most adventurous part of making spaetzle at home is finding a fun way to shape them. Absolutely, you can spring for a spaetzle press. But just about any heatproof tool in your kitchen with big enough holes will do the job. Think a large-holed pasta strainer, box grater, or even a slotted spoon. The spaetzle press will make longer, thinner noodles, while most of these other tools will give you something that looks more like dumplings. But trust, they are thoroughly delicious in any shape. I made a lot of spaetzle. Can I do anything else with them? You bet your dumplings, you can. Replace noodles in soup! Bake them as mac and cheese! Or just put them in a giant bowl and eat ’em straight. We won’t judge. What should I serve them with? We developed this recipe specifically to go with our Winter Goulash sauce—and, no lie, that combo is some serious comfort. But anything rich and braised pairs perfectly with spaetzle. We’re partial to Braised Pork Belly, Braised Short Ribs, Braised Lamb Shank, and Apple-Braised Pork Shank, just to name a few. 1 Sift dry ingredients 300 g Unbleached bread flour 0.4 g Nutmeg 5 g Salt 1 g White pepper In a large mixing bowl, sift together the flour, nutmeg, salt, and pepper. 2 Whisk wet ingredients 230 g Sour cream 210 g Whole eggs, about 4 large 50 g Egg yolks, about 3 large In a smaller bowl, whisk together the sour cream, eggs, and egg yolks until thoroughly combined. 3 Add wet ingredients to dry Pour the wet ingredients into the dry ingredients, and whisk thoroughly to combine. 4 Shape and cook spaetzle Bring a large pot of salted water to a boil. Place whatever device you’re using to shape the spaetzle—a spaetzle maker, colander, box grater, slotted spoon, etc.—over the pot. Working in small batches, press the batter through the holes and into the boiling water below. Cook for 5 to 10 seconds, until set, and scoop out with a slotted spoon. Set aside on a sheet tray to cool, and repeat with the remaining batter. 5 Finish with a quick saute 1 Tbsp. Butter, unsalted To a cast-iron pan over medium heat, add the butter and cooked spaetzle, and saute briefly until warmed through and lightly golden brown. 6 Serve it up Garnish with fresh parsley and serve in generous portions with a hearty braise on top. Spaetzle coma, here we come.