Spaetzle Style Pasta

Spaetzle Style Pasta

Spaetzle style pasta is so much fun to make, super cheap and oh it tastes pillowy soft and delicious.

Spaetzle, is German for “little sparrow”, it is a German dish of tiny noodles or dumplings. Spaetzle is usually a side dish, much like potatoes or rice.

You will need a spaetzle maker and these can be purchased quite cheaply from most cookware stores. I phoned around, let my fingers do the walking, and when I found a store that had them went and got mine. They are kind of a modified grater. Easy to use and clean up.

Ok you gotta try this, come on let’s have some fun!

Spaetzle Style Pasta

Spaetzle Style Pasta. I learned how to make Spaetzle style pasta as part of my plant based culinary program through Rouxbe. Check them out, what a wonderful time I had taking this program @ https://rouxbe.com/

You will want to gather all your ingredients for the Spaetzle and have your ingredients for the sauce ready to go to. Once you get things going, the whole process moves pretty fast.

You could really get creative with many types of sauce and veggies to accompany the Spaetzle. I’ve included the simple recipe we learned through Rouxbe, delicious and easy for your first time making this pasta.

Let’s get our sauce ingredients ready and set aside for later.

What you will need for this simple sauce:

• 1 T olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 t non-dairy vegan butter
• 3 T fresh parsley, minced

Put these ingredients into individual bowls and set aside for later.

Ok let’s make our dough for the spaetzle pasta.

Here is what you will need:

• 1 ½ T egg replacer (can be purchased at most large grocery stores and health food stores)

  

• 4 T water
• 1 t sea salt
• ½ t baking power
• 1 ½ c all-purpose flour
• 1 c unsweetened soy milk

How to make your Spaetzle Style Pasta:

1. Bring a big pot of salted water to boil. Set aside and be ready to re boil when you have your pasta mixture ready.
2. Whisk together the egg replacer powder and the water in a small bowl. Set aside.
3. In a larger bowl, mix together the salt, baking powder and the all-purpose flour. Stir till mixed well.
4. Create a well in the center of the dry ingredients and pour in the soy milk, mixing slowly.
5. Add the whisked egg replacer and water, whip quickly with a wooden spoon or whisk. You are trying to release and develop the gluten. This will take a few minutes. It will get a smooth and shiny texture on the outside when it is ready. Make sure you’ve got that smooth texture…kind of elastic too. Be patient.

   

6. Once you’ve got the right texture, you are ready to make the spaetzle. I recommend wearing some type of protective oven mitts on your hands, just in case water splashes up on you.

   

7. Bring the water back to a boil.
8. Now, you will pour your batter into the bowl type thing at the top of the spaetzle maker while holding it over the gently boiling water. You will slide the top of the Spaetzle maker back and forth and the little dumplings/noodles will fall into the boiling water. Kind of like using a cheese grater.

   

9. Boil  the dumplings/pasta for about 3 minutes, stirring occasionally to be sure they do not stick. The pasta is done when it all floats to the surface and they are cooked through. Tender, not mushy.

   

10. Strain and toss with a tiny bit of oil till you are ready to eat.
11. When ready, heat up your fry pan to medium high heat. Add the olive oil.

    

12. Stir in the pasta and finish to taste with salt, pepper, vegan butter, and parsley. You are ready to serve with a dish of your choice or as a meal by itself. OK, maybe a salad on the side would be good!

    

*If storing for cooking later, toss with a bit of olive oil or non-dairy butter and store in the refrigerator.