Wednesday, September 5, 2012

Turmeric Spätzle (makes about 15 1/4 oz)

Spätzle is German dumplings or noodles and they are quick and easy to make.  The first time I had this was in a German restaurant in the middle of nowhere NH (yes, NH) and it was made by a Bavarian chef/owner.  It was delicious and tender and I was determined to make it at home.  What I learned from making spätzle is that the dough needs to have a consistency of molasses.  Not too thin or too thick since I use this dough to force through a pan or colander with large holes.  If the dough is too thick then add a little water, if too thin then add a little flour.  When you have made this once you can just throw the recipe away and start to make your own!  You can add other ingredients to this such as grated cheese, onions, scallions, thyme, spinach, spinach juice, squid ink, curry powder or basically anything you can imagine.  I have made it with fresh home grown thyme and lavender flowers and they are wonderful.  For this recipe I used turmeric powder. Turmeric is a root that has many health benefits.  There are pills you may purchase but why buy them if you can actually eat and swallow your food?  

Turmeric Spätzle (makes about 15 1/4 oz)


1 1/4 C of all-purpose flour
1 tsp salt
1/2 tsp turmeric powder
1/4 tsp nutmeg, freshly grated (I used a microplane)
5 1/2 C water (1/2 C for dough mixture, 5 C for boiling dumplings)
1 egg, beaten


1)  In a medium bowl whisk all the dry ingredients (flour, salt, turmeric, nutmeg) with 1/2 C water.
2) Add egg and mix well until all ingredients are blended.
3) Let the mixture rest for 10 minutes.
4) In the meantime heat a large pot with 5 C water (may add a pinch of salt if desire) over high heat until the water boils.
5) Turns heat to medium and use a large pan or colander with large holes (about 1 cm or 3/8-inch in diameter) to place on top of the pot.
6) Take a small amount of dough and force through the holes.
7) When the dumplings float to the top, scoop them out to a clean bowl.
8) Continue this process until all the dough is gone.

whisk dough until it is the consistency of molasses
you can buy a spätzle maker
but I have this old pan that works great

push a little of the dough through the holes
scoop out the spätzle once they float to the top

No comments:

Post a Comment