|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 35g||175%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spätzle is a traditional German pasta that appears in many forms—sometimes small, irregularly shaped dumplings that are somewhat similar to gnocchi; sometimes, short, irregularly shaped pasta; and sometimes medium-long, round, thick noodles with a rough surface (the commercial dried versions are more often this type). Though spaetzle is typically identified with German and Austrian cuisine, it is also very common in the strongly German-influenced Northern Italian region of Trentino-Alto Adige/Südtirol.
This recipe uses dried spaetzle, making this dish somewhat quick and easy to prepare. Once the pasta is cooked, it is simply added to the pan of sauteed mushrooms and cooked until lightly browned; cream is the finishing touch to this satisfying meal. You can use regular white mushrooms or any kind of fresh mushroom available.
- 4 tablespoons (1/2 stick) unsalted butter (divided)
- 1 small clove garlic (peeled and finely minced)
- 1 small shallot (peeled and finely minced)
- 1-pint mushrooms (cleaned and sliced)
- 1 tablespoon coarse sea salt
- 9 ounces/250 grams dried spaetzle/spätzle, or any other dried egg noodles
- 1 cup light cream
- Fine sea salt and freshly ground black pepper, to taste
- Garnish: 2 tablespoons finely minced parsley or chives
Set a large pot of water, covered, to boil over high heat for the pasta.
In a large pan over medium-low heat, melt 2 tablespoons of the butter. Add the minced garlic and shallot, lower the heat to low, and saute until softened and transparent, about 1 to 2 minutes.
Add the mushrooms, raise the heat to medium-low, and saute until softened and slightly browned, about 3 minutes. Transfer the mushrooms to a bowl, cover with a lid or inverted plate to keep warm, and set aside.
When the water is boiling, add about 1 tablespoon of coarse sea salt. When the water returns to a full rolling boil, add the pasta. Cook for 2 minutes less than package instructions (or until it is somewhat tender but there is still a white core when you take a bite of a test piece). Drain it and rinse quickly in cold water, then drain again thoroughly.
Melt the remaining 2 teaspoons of butter in the pan used to cook the mushrooms over low heat and add the spaetzle. Add the mushrooms mixture, raise the heat to medium, and cook, stirring with a wooden spoon or spatula, until the spaetzle is slightly browned, about 2 minutes.
Add the cream, lower the heat to low, and cook just until heated through and the cream starts to thicken, about 1 minute. Season to taste with salt and pepper.
Transfer to a serving platter or bowl and garnish with the finely minced parsley and/or chives, if using. Serve immediately.
This quick-and-easy recipe uses commercially dried spätzle, but it's not difficult to make your own fresh, handmade spätzle if you so choose. If you are using fresh, reduce the pasta cooking time accordingly; you will probably need to cook fresh pasta only 1 to 2 minutes before draining and then tossing in the pan with the mushrooms.
Typically spaetzle is served as a side dish accompanied by meat dishes, such as roasts, stews, or sausages, but you can also serve it on its own as a hearty, comforting winter pasta dish.