Beer Batter Spätzle

Well, it’s October. I sincerely and genuinely hope that you have participated in at least one Oktoberfest celebration. If you haven’t, then I'm sorry – you’ve totally missed out on Germany's finest imports like brats, beers, and pretzels (not to mention the Chicken Dance). Here’s your chance to make up for it, though, and whip up a batch of spätzle! Spätzle is Germany’s answer to pasta, but without all of the kneading and rolling. It is sort of like a cross between egg noodles and small dumplings. Typically, the dough is made with eggs, flour, and milk. For this version, I have decided to substitute beer for milk. What’s more German than that, ja? Sauté this spätzle with browned butter and caramelized onions and have a good ole Oktoberfest celebration of your own. Throw in a few Chicken Dance moves in between bites and you’re good to go.

Beer Batter Spätzle
Serves 4


2 eggs
¼-½ cup beer
1 cup All-purpose flour
½ teaspoon salt
Pinch nutmeg


In a bowl, beat the eggs and then stir in the beer, flour, salt, and nutmeg. Mix until batter is smooth and has reached similar consistency to thick pancake batter. Either use a spätzle maker or a colander to push the batter through the holes into boiling water. If using a colander, just spoon batter into the bottom and then smear it through the holes with a spatula or bowl scraper. Do it in a few batches. When the spätzle floats to the top (usually after about 3 minutes), use a slotted spoon to remove it from the water and then drain. Sauté cooked spätzle with caramelized onions and browned butter and enjoy!

1 comment:

Jen said...

On one of  our family trips to Germany, my number one priority was the purchase of a spaetzle maker, which has been the source of many wonderful spaetzle dishes. I have to say that your use of the colander has produced identical-looking noodles to the ones I make.  Also love the idea of the beer.  Looks delish!!!!