Rye Sourdough Spaetzle | The Good Hearted Woman
5 from 12 votes

Rye Sourdough Spaetzle

An uptown spin on a traditional German noodle dish.
Prep Time30 mins
Sourdough Fermentation Time7 d
Total Time30 mins
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Course: Main Course, Pasta, Side Dish
Cuisine: German
Keyword: Oktoberfest
Author: Ryan Mead - The Bent Brick, Portland, Oregon

Equipment

Ingredients

You will also need:

  • Sauteed mushrooms instructions follow
  • Caramelized Cipollini instructions follow
  • Tabasco Shallots instructions follow
  • Handful of arugula

Instructions

  • In a mixing bowl, combine the starter, whole egg, egg yolk and salt. Mix on low speed until the eggs are combined.
  • With the mixer running slowly add the flour. When the flour has been fully incorporated place the mixer on medium speed and whip for 3 minutes. The batter should be the consistency of thick pancake batter when you are done. Don't overmix.

Cook the Spaetzle

  • Bring a large pot salted water to a boil. (Use about 2 teaspoons of salt per gallon of water.)
  • Using the spaetzle making tool of your choice, add batter to the boiling water a little at a time.
  • Do not put too many noodles through the spaetzle tool at once or they will clump together and get gloppy.
  • Cook noodles for 2-3 minutes, until they float to the top of the boiling water. (Do not overcooked, or they will get mushy.)
    Rye Sourdough Spaetzle | The Good Hearted Woman
  • Place cooked noodles in a colander and run them under cold water (or better yet, throw them into an ice water bath) to stop the cooking process.
  • Set aside and continue process until all noodles are cooked.

Finishing up:

  • Toss cooked rye spaetzle with prepared caramelized cipolini and sauteed mushrooms. Garnish with Tabasco Shallots and arugula, Serve warm.
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