OK, two confessions. The first is that this spaetzle recipe is nearly identical to Tyler Florence’s spaetzle recipe. Also, his version claims it’s six servings. I suppose that’s as a side dish. Or maybe it’s a typo. My second confession is that it was soooo good I ate the whole thing. All at once.
First of all, it was delicious! But that alone wouldn’t make it something I’d normally share, especially since I made so few changes. The important thing about this recipe isn’t that I adapted it or altered it. What I did do was figure out a way to make it without any special equipment.
I hate single use gadgets and while the recipe is really good, I wasn’t going to go out and buy a special spaetzle maker. Besides my dislike of one-use gadgets, there’s just no place to keep the thing. Tyler’s recipe, as well as many others, suggest using a slotted spoon or a cheese grater instead of the spaetzle machine. I tried both of those. They just didn’t work very well.
Then I had a brainstorm. The potato masher! It worked perfectly! Just hold it in one hand, scoop up some batter with a spoon in the other hand, and scrape the spoon back and forth over the masher (like you were grating cheese). Ta da!!!
You want the flat-bottomed sort of masher, with lots of holes, not the squiggly kind that looks like a bicycle rack.
There’s no brand name on the one I have, so I don’t know exactly what it is, but the masher on the left is the closest I could find. The holes on mine are rectangular, not round, but I think that will be OK, since real spaetzle maker holes are round. The key is that there’s a flat surface, with lots of holes in it.
I included the image below so you could see what it should look like. That design will work fine. The one on the right will mash potatoes, but will be useless for spaetzle.
Spaetzle Recipe Substitutions and Variations
- Serve with grated cheese, like Emmenthaler or Gruyère
- Cook some onions until caramelized, add them to the spaetzle (with or without cheese)
- Cut off small pieces of dough and flick them into a pot of simmering chicken soup or broth (like mini dumplings!)
More Pasta Recipes
Earthy porcini mushrooms, rich sausage and bee, white wine, and a touch of cream simmered gently and served with hearty fresh pasta.
A welcome change from the usual tomato or cream pasta sauces. And nothing says fall like butternut squash.
A silky smooth sauce with just a bit of cream, layered over pasta. It tastes decadent, but it isn’t.
The name is a little risqué, but this pasta has nothing to be ashamed of. The briny capers, salty olives, and sweet tomatoes meld together in your mouth. It’s spicy, zesty and takes very little time to prepare too.