Whole-Grain Späetzle

Name: Whole-Grain Späetzle
Yield: serves 6
Ingredients: 2 large eggs; 3/4 cup milk, plus more as needed; 1/2 teaspoon kosher salt; 1 3/4 cups whole-wheat flour; 2 tablespoons chopped fresh Italian parsley; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons butter; 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A ricer-style or sliding späetzle-maker, or a colander with large hole (1/4 inch or larger); a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Späetzle are little noodles or dumplings made by pressing a sticky dough through a perforated tool right into boiling water—one of the simplest of all the techniques by which pasta is made. These whole-wheat späetzle are especially delicious, dressed simply with butter and grated cheese, and make a good alternative to potatoes as a contorno accompanying roasts or braised meats. The key to making späetzle is having the right tool or utensil, with holes large enough to let the sticky dough pass through easily and quickly. You might have a colander that works, but I recommend that you buy a späetzle-maker designed for the job. There are different kinds—some slide like a mandoline; others extrude the dough, like potato ricers—and both types are inexpensive and easy to use. And you’ll use your späetzle-maker often, I am sure, after you make and taste a batch of spätzle di farina integrale.

Recipe notes

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