How to Make Sp�tzle (aka Spaetzle) � Little Sparrows for Big Meat

Apparently �Sp�tzle� translates to �little sparrows� in German, which makes a lot of sense when you consider their shape. What doesn�t make sense is why these micro-dumplings are also called �spaetzle.� Is it an alternate spelling? A different recipe? I�m hoping maybe some of our German foodwishers can clear this up.

Since my favorite German restaurant calls this stuff sp�tzle, that�s what I went with, and they are as easy to make, as they are hard to correctly pronounce. You only need a few ingredients, all of which you generally have on hand at all times, and they take just minutes to cook.

Once boiled, you can toss in butter like I did, or sauce them any way you�d sauce similarly shaped pasta. While wonderful served as-is, they make the perfect side dish to any large hunk of slowly braised meat. I paired mine with a pork shoulder stewed in hard cider, and it was amazing.

I thought I�d posted a video for that, but it was actually a cider-braised pork cheeks recipe I was thinking of, which would work perfectly here. So, I may have to do a braised pork shoulder after all. In the meantime, I�m sure you�ll have little trouble figuring out what to serve yours with, and I really do hope you give this Sp�tzle recipe a try soon. Enjoy!

Makes 2 portions:

1/2 cup all-purpose flour, plus more to adjust

1 large egg

1/2 teaspoon kosher salt

pinch of cayenne

1 tablespoon cream fraiche, sour cream, or yogurt

3 tablespoons milk