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  • Spätzle

    Pasta month has begun at the Friday Cooking Demonstrations at the How to Cook store.  We meet every Friday at 10am and for only $15 you get coffee or tea and a pastry plus a demonstration on a new recipe.  No booking required, just show up.  It’s a great chance to make new friends and learn how to prepare new recipes.

    Spätzle with Burnt Butter and Sage Sauce

    This week we made spätzle, which is a German pasta. It’s pronounced schpetz’leh but you can listen to the pronunciation here.  This pasta has been served in Germany since the early 1700s but it could have been earlier, so it’s been popular for a very long time.

    Spätzle is typically served alongside meat dishes with sauce or gravy but today we served it with a burnt butter and sage sauce.  It was delicious.

    Check out my post on How to Cook Pasta for lots of tips on buying, cooking and serving pasta.

    Making spätzle is really simple.  There are only 4 ingredients.  Eggs, flour, salt and water.


    Whisk eggs to combine and place in a well made in the flour.  Mix well.

    Making Spätzle

    The dough looks shaggy but it will be fine once the extra water has been added.

    Spätzle Dough

    The dough needs to be wet enough to be pressed through the spätzle press or potato ricer.

    Pressing Spätzle Dough into Boiling Water

    As soon as the noodles rise to the surface, they’re done.

    Cooked Spätzle

    Cook the noodles in batches and remove as soon as they float to the surface.

    Cooked Spätzle

    Once the noodles are cooked, make this sauce — you’ll thank me.  Melt butter and toss in sage leaves.

    Making Burnt Butter and Sage Sauce

    Cook til butter begins to turn brown and the sage is crispy.

    Making Burnt Butter and Sage SauceToss over noodles and serve.

    Spätzle with Burnt Butter and Sage Sauce

    It really IS a great dish.

    Prep time

    Cook time

    Total time


    German spätzle is easy to make, delicious to eat and a hit with the whole family.
    Recipe type: Main
    Serves: 6

    • 500 grams Flour
    • 6 Eggs
    • A pinch of Salt
    • Warm Water
    Burnt Butter and Sage Sauce
    • 200 Grams butter
    • 16 small sage leaves (or to your taste)

    1. Mix ingredients together until dough is moist and spongy.
    2. put dough into the press container
    3. place press over pan of boiling water so it rests on rim
    4. press the dough into water
    5. Spatzle will rise to the surface when cooked
    6. Drain and serve with burnt butter with sage sauce
    Burnt Butter with Sage Sauce
    1. Melt butter in a frying pan
    2. Add whole sage leaves
    3. Cook until butter just begins to turn brown and sage leaves are crispy

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