Spätzle is a German-Austrian version of fresh pasta and something Austrian chef Wolfgang Ban grew up eating with his grandmother. This delicious version, with spring vegetables, Gruyère, and crème fraîche, comes together in just 30 minutes.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large egg yolks
- 4 large eggs
- kosher salt
- 1 pinch nutmeg, freshly ground, if possible
- 2 cups all-purpose flour
- 1/2 cup Water
- 2 tablespoons grapeseed oil, divided, or another neutral oil, such as vegetable or canola
- 1/2 shallot
- 1/2 cup fresh peas, blanched, place peas in salted, boiling water for 1 minute, then an ice bath for 1 minute; drain
- 4 morel mushrooms, about ½-¾ cup sliced, depending on size
- Freshly ground black pepper
- 1 pinch nutmeg, freshly ground, if possible
- Juice from ½ lemon, about 1 tablespoon
- 1/4 cup Water
- 1/4 cup crème fraîche
- 1 cup grated Gruyère cheese, may substitute Swiss cheese
- chives, small handful; about 2 tablespoons finely chopped
Instructions
- Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks and 4 whole eggs, along with a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and add nutmeg to the eggs, then flour. Start mixing on slow, then on medium-high until combined, 20 seconds. Check the consistency and add water to thin, a tablespoon at a time; continue mixing until the dough is smooth and thick. Switch to a whisk attachment, then turn to high to continue to smooth out the lumps while creating viscosity in the dough, 1 more minute. When you’re done, the dough should be the consistency of thick pancake batter.
- Prepare an ice bath in a large bowl. Set aside. To the boiling water, add a large pinch salt and a tablespoon of grapeseed oil. Set the spätzle-maker on top of the pot and add two ladles of batter; push the batter through into the water. Once the water begins boiling again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute. When the spätzle is floating on the water and fluffy, remove to the ice bath to stop the cooking. Once cool (about a minute), use a spider strainer to remove from the ice bath. Place in a bowl and stir in a ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 3 cups.)
- Assemble dish: Heat a medium skillet over high heat. Add ½ tablespoon oil. Mince the shallot and add to the pan. Trim mushroom stems, slice mushrooms in half and add to the shallots, followed by peas, a pinch of salt, a few grinds of pepper, and another pinch of nutmeg. Stir and saute 30 seconds. Add lemon juice, water, crème fraîche, and 2 cups spätzle. Bring to a simmer so the water evaporates and the crème fraîche coats the spätzle and vegetables, 30 seconds. Add cheese; stir to melt and incorporate into the dish, 1 minute more. Meanwhile, finely chop the chives and add to the dish. Stir or toss to combine. Taste to adjust seasoning, and add more salt and pepper if necessary. Remove from heat and serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 209 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 163 mg |
| Sodium | 262 mg |
Reviews
Love this. I’ll sometimes add sodium citrate to make the gruyere extra creamy. Very delicious with the mushrooms.