Black Forest Spaetzle - Sparrow Dumplings

Wakila/Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 cups (4 servings)
Ratings

You may want to look at the step-by-step guide before making these wonderful, Black Forest noodles. Their irregular shape gives them their name, little sparrows. You can use a potato ricer, spätzle press, spätzle board, colander or even a slotted spoon to form your noodles.

What You'll Need

  • 3 cups flour (all-purpose)
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (ground or freshly grated)
  • 4 medium eggs
  • 1 cup milk
  • Optional: 1 cup bread crumbs (fine, dry)
  • Optional: 4 tablespoon butter

How to Make It

  1. Combine flour, salt, and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.
  2. Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4-5 quart saucepan. Plan on boiling at least 2 batches from this recipe.
  3. Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water.
  1. Boil for 5-8 minutes until the noodles are tender to the bite.
  2. Remove noodles with a slotted spoon and drain further in a sieve.
  3. Toss with roasted breadcrumbs to serve.

To Make Breadcrumb

  1. Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming.
  2. Add 1 cup breadcrumbs and cook, stirring constantly, until crumbs are browned.
  3. Drain on paper towels.

Tip for whole grain enthusiasts: You may substitute part or all of the flour with whole wheat. I use white whole wheat flour. Let the dough sit for an hour to soften the bran.