Martha's spätzle from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 220) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brasato; Oxtails braised in red wine; Short ribs braised in Chimay ale; Muscovy duck legs braised in Chimay ale

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on September 21, 2024

    This wasn't the best spätzle I've made, but I'm picky since I my comparison is to Swabian or Bavarian biergarten Spaetzle. I usually use a German cookbook, but gave this a try using my Silit Spätzle Profi.

  • sfcarole on December 10, 2018

    For the first time I made spaetzle easily! I love this recipe (it does call for 5 tbs. of water, all of which I used). My eggs were room temp so that may have helped keep the batter looser. I used a spaetzle maker my husband bought at Sur La Table after a funny but exasperating episode with a colander. Half the batter went into the little basket that sits atop the spaetzle maker and I slid it back and forth slowly until the batter was all gone. Grill gloves helped ignore the steam coming off the pot. Then I let the spaetzle cook another minute as recommended. I scooped them up with a wide skimmer with holes, while holding a towel underneath the skimmer a few seconds, then put them on an oiled sheet pan. A bit later I sautéed them in oil and butter before adding another sauce we had prepared. I thought it was interesting that Rodgers doesn't add salt to the batter, but like pasta, only to the water. Some people add nutmeg, but that wasn't going to work with my sauce so I omitted it.

  • Breadcrumbs on January 11, 2016

    p. 220 - I love spätzle and was keen to try this version. I prepared the recipe exactly as written however if I were to make these again I might add a little water as the batter was fairly thick and as a result, I ended up with spätzle that were more ball-shaped than elongated though no less delicious. This is the first spätzle recipe I’ve seen that calls for cake flour and I was interested to see whether that had any impact on the final product. I’m not sure if this may have contributed to the density of the batter but after a little Googling I did find a Bavarian knöpfle spätzle that was exactly the same shape as mine. I learned that knöpfle means knob. I browned my finished spätzle in a dry non-stick pan before serving alongside the beef short ribs from this book. Photo here: http://www.chowhound.com/post/january-2007-2009-2016-cotm-zuni-cafe-cookbook-eggs-starchy-355989?commentId=9791705

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