Sides » German Spaetzle
Print RecipeIngredients
For Spaetzle Batter
- 4 large eggs
- 6 oz (¾ cup) whole milk
- ½ tsp sea salt
- ground black pepper to taste
- freshly-grated nutmeg to taste
- 12 oz (2¾ cups) all-purpose flour
For Boiling, Sautéing & Finishing
- pot of boiling salted water
- bowl of ice water
- 4 tbsp unsalted butter
- 2-3 tbsp chopped Italian flat-leaf parsley
- kosher salt to taste
- ground black pepper to taste
Special Equipment
- nutmeg grater or microplane
- stockpot
- spaetzle board or colander
- spider skimmer
- medium sauté pan
How-to
- Bring a large pot of salted water to a boil
- In a large mixing bowl combine eggs, milk, salt, pepper and nutmeg and blend well with a soft wire whisk
- Mix in flour by hand, starting with half of the amount. Add remaining flour and mix vigorously to develop gluten and until small air bubbles develop. Allow batter to rest at room temperature for 10 minutes
- Prepare a large bowl of ice water and set aside
- Using a spaetzle board and spatula (or press dough through a colander with a spatula) cut the dough directly into the boiling, salted water
- Simmer until noodles float, about 30 seconds
- Remove noodles and immediately transfer to a bowl of ice water to stop the cooking process. Work in batches, until all of the batter (or as much as you like - batter makes a large quantity) has been cooked
- Remove noodles from ice water and dry on a paper towel
- Heat a medium sauté pan over medium-high heat and add butter
- Once the butter has melted and browned, add the spaetzle and sauté about 3 minutes, stirring to heat through
- Stir in chopped parsley, season with salt and pepper as needed, and serve immediately
Robert Daugherty
Robert Daugherty began his adventures in cooking at the age of 13 while growing up in a restaurant family. He even went so far as to hide out in the family car to accompany his father to their restaurant, David Copperfields in Arcadia, CA, just to be in the kitchen. This love of all things gastronomic led Robert to the Culinary Institute of America. He has held prestigious positions from Coast to Coast and since 2007 has been the Executive Chef at Hyatt Regency Cambridge and Zephyr on the Charles, where in this hotel setting Robert is able to combine his passion for excellence in both the food he serves and the guests he welcomes.
Zephyr on the Charles at the Hyatt Regency Cambridge
Robert Daugherty, Executive Chef of Hyatt Cambridge and Zephyr on the Charles, shares his heritage and skill in making German Spaetzle. Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to holiday Roast Goose. Robert's early culinary inspiration, Richard Lee Daugherty, would be proud!
Robert Daugherty
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