Sage Spaetzle

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Your leftover holiday sage? Brown it up with pasta made with all that flour you have in the cupboards.

Too much holiday baking..

I am pretty sure the first time you make spaetzle, you make fatal mistakes. But the second time, its perfect! Its all about the consistency of the batter. You want it drippy, not pasty.


  • 2 cups flour
  • 3 eggs
  • 1 teaspoon salt
  • 1/2 cup water, plus a bit more, maybe (1/8 cup?)
  • 1/2 stick butter
  • 2 tablespoons chopped sage

Mix the flour and salt together, and then the eggs and water together. Fold the wet into the dry ingredients and beat it really hard for 5 minutes. You want it drippy, so I had to add a bit more water.

Then into a small pot (the size of your colander works best), bring some water to a boil. Then pour in some of the batter (I did about 1/4 of it), and use a wooded spatula to move the batter around the colander so it drips out into the pot.

Keep the colander about 6 inches from the pan, don’t rest it on the pan (this is what I did in the beginning and the dough cooks in the colander).

After about 5 minutes, you should have pushed all the dough out, and by that time the spaetzle has cooked and is floating to the surface. Fish it out with a slotted spoon. Repeat. I did it about 4 times.

Add a little butter to your spaetzle so it doesn’t stick…

Then in a big pan, add the butter and sage and cook on medium until you get foam and everything is browned, maybe 10 minutes. Add the spaetzle and cook for another 10 minutes, letting it brown a bit and not stirring it.

Season really well and then eat it all.

Maybe just not in one sitting but I won’t judge you. Makes about 4 servings..

December 24, 2014 Comments (1) Big Dishes, Holiday, Pasta

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One Response to Sage Spaetzle

  1. Alex says:

    wow, that does sound good. I’ll try it Friday.

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