Spaetzle is a German word meaning “little sparrow,” an evocative description of these small dumplings that have a long, irregular shape. Traditionally, they are boiled, tossed with butter, and served alongside rich, saucy dishes. We like to fry spaetzle in butter because it gives them a delicate crispy edge to contrast their tender texture. They are a nice change of pace from traditional starches like potatoes and pasta. The sourdough spaetzle’s light texture and tangy flavor are equally at home with meat or fish; they can be tossed with fresh peas or fava beans and finished with tarragon, sautéed with wild mushrooms, or combined with bite-size ratatouille for an interesting twist on a classic. Use them in place of rice or small pastas in your favorite preparations and you’ll see what a difference they can make.

　　

Ingredients

serves 4 as a side dish

　　1 cup/300 grams sourdough starter

　　2/3 cup/100 grams all-purpose flour

　　1 large egg

　　1/2 teaspoon/3 grams fine sea salt

　　Olive oil

　　1 tablespoon/14 grams unsalted butter

　　

Step 1

In a medium bowl, mix the starter, flour, egg, and salt with a rubber spatula or wooden spoon to make a smooth, soft dough. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

　　

Step 2

Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath. Push the dough through a spaetzle maker, perforated pan, or colander into the boiling water. Cook the spaetzle until they are floating and firm, about 2 minutes. Remove the spaetzle with a slotted spoon and transfer them to the ice bath. Once the spaetzle are cold, remove them from the water and pat dry. Finally, drizzle the noodles with a touch of olive oil to prevent them from sticking together and store them in a covered container in the refrigerator for up to 2 days.

　　

Step 3

To serve, melt the butter in a sauté pan over medium-high heat and cook the spaetzle, stirring occasionally, until just browned, 3 to 5 minutes. Serve immediately.

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