📝 About This Recipe
A soulful twist on the classic Central European dumpling, this rye spaetzle offers a deep, nutty earthiness that pairs beautifully with autumnal flavors. The addition of rye flour provides a robust texture and a subtle hint of spice, making these dumplings far more complex than their wheat-only counterparts. Tossed in a golden brown butter sauce with fragrant sage, this dish is the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Spaetzle Dough
- 1 1/2 cups All-purpose flour (sifted)
- 1 cup Dark rye flour (provides the characteristic earthy flavor)
- 4 pieces Large eggs (at room temperature)
- 1/2 cup Whole milk (plus 1-2 tablespoons if dough is too stiff)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Freshly ground black pepper
The Sauté and Sauce
- 6 tablespoons Unsalted butter (high-quality European style preferred)
- 15-20 pieces Fresh sage leaves (whole leaves)
- 1 piece Shallot (finely minced)
- 1 piece Garlic clove (smashed and peeled)
For Garnish
- 1/2 cup Gruyère or Emmental cheese (freshly grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, rye flour, sea salt, nutmeg, and black pepper until well combined.
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2
In a separate medium bowl, beat the 4 eggs with the 1/2 cup of milk until smooth.
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3
Create a well in the center of the dry ingredients and pour in the egg mixture. Using a wooden spoon, gradually incorporate the flour into the liquid.
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4
Beat the dough vigorously by hand for about 3-5 minutes. The dough should be elastic and sticky; when you pull it with a spoon, it should stretch and then snap back. If it is too thick, add milk one tablespoon at a time.
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5
Cover the bowl with a damp cloth and let the dough rest for 15-20 minutes. This allows the rye flour to hydrate, which is crucial for the texture.
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6
Bring a large pot of salted water to a gentle boil. Prepare a large colander or a slotted spoon nearby.
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7
Working in batches, press the dough through a spaetzle maker directly into the boiling water. If you don't have one, you can use a flat cheese grater with large holes or a colander with large holes, pushing the dough through with a spatula.
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8
Cook the spaetzle for 2-3 minutes. Once they float to the surface, let them cook for an additional 30 seconds, then remove them with a slotted spoon.
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9
Drain the spaetzle well. You can give them a quick rinse with cold water if you are not serving immediately, but for this recipe, it is best to go straight to the pan.
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10
In a large skillet over medium heat, melt the butter. Add the smashed garlic clove and the sage leaves. Cook until the butter begins to foam and turn a light amber color, and the sage leaves become crisp.
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11
Remove the garlic clove and add the minced shallots to the skillet. Sauté for 1-2 minutes until translucent.
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12
Add the cooked spaetzle to the skillet. Increase the heat slightly and toss the dumplings in the brown butter until they are well coated and slightly crisped on some edges.
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13
Remove from heat. Stir in the lemon juice and half of the grated cheese. Garnish with the remaining cheese, the crispy sage leaves, and fresh parsley. Serve immediately.
💡 Chef's Tips
Rye flour absorbs more liquid than wheat flour, so don't be afraid to add a splash more milk if the dough feels like a heavy paste rather than a stretchy batter. Resting the dough is non-negotiable; it helps the gluten relax and ensures the rye doesn't result in a gritty texture. For the best brown butter, use a light-colored pan so you can visually monitor the milk solids as they toast to a golden brown. If you want a more traditional 'Käsespätzle' style, layer the hot spaetzle with plenty of cheese in a warm dish and top with caramelized onions.
🍽️ Serving Suggestions
Serve as a hearty side dish alongside a traditional German Sauerbraten or a creamy mushroom Jäger-style sauce. Pair with a crisp, dry Austrian Riesling or a dark, malty Doppelbock beer to complement the rye notes. A side of warm, braised red cabbage with apples provides a beautiful acidic contrast to the rich butter sauce. For a vegetarian main course, add sautéed wild mushrooms like chanterelles or cremini to the final toss in the pan.