Hefeweizen Spätzle
German spätzle is a cross between a dumpling and a stubby noodle. They can be made with a traditional press or something in your cupboard that has a few holes drilled in it, like a colander. This recipe uses the flavors of Hefeweizen to enhance the flavor and German heritage of the recipe.
Special Equipment:
1 each Spaetzle Press
Serves: 6 as a side dish
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2008 | Issue #21
Other Spätzle | Spaetzle Recipes:
German spätzle is a cross between a dumpling and a stubby noodle. This version uses Hefeweizen to enhance the flavor.
| Servings | Prep Time |
| 6 guests | 10 minute |
| Cook Time | Passive Time |
| 10 minute | 30 minute |
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German spätzle is a cross between a dumpling and a stubby noodle. This version uses Hefeweizen to enhance the flavor.
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Ingredients
Hefeweizen Spätzle Batter Ingredients:
- 6 each eggs, extra large at room temperature
- 4 ounce Hefeweizen, such as Sierra Nevada Kellerweis or other Hefeweizen
- 4 tablespoon butter, unsalted, European style, melted
- 3 cup flour, all-purpose
- 3/4 teaspoon salt, kosher
- 44 ounce Hefeweizen, such as Sierra Nevada Kellerweis or other Hefeweizen
- 6 cup water
- 2 tablespoon salt, kosher
To Finish:
- 4 tablespoon butter, unsalted, European
- 1/2 cup parsley, Italian leaf leaves only, for garnish
Servings: guests
Units:
Instructions
Hefeweizen Spätzle Batter Directions:
- In a large bowl, beat eggs with a whisk or electric mixer for 3 – 4 minutes, until light, fluffy and pale yellow. Add the German Wheat Ale (including sediment) and butter, and stir to combine. Sift the flour and salt into the same bowl. Mix to combine the ingredients to form a batter for about 3 minutes on a medium speed. This will form gluten, giving the spätzle its texture. This Let this rest for 30 minutes, resting the gluten, as the beer water comes to a boil.
Cooking Directions:
- In a large pot over high heat, add beer, water and salt. Once the liquid is boiling, turn down the heat to create a simmer. Take the spätzle press and fill it 3/4 full with the batter. Place over the pot and lightly press the handle down to slowly expel the thin noodles into the beer water. Fill the press about 2–3 times per batch. Stir to break the noodles up lightly, and to avoid any clumps from forming; cook for 6 – 7 minutes. Using a spider or other hand strainer, remove the spätzle from the beer water to another large bowl, filled with cold water, to stop the cooking. Cook all the batter. At this point, you can drain the water and let sit for up to 3 hours.
- When ready to serve, heat a nonstick sauté pan over medium heat, adding 2 tablespoons of butter. Just as the butter stops foaming, add half of the spätzle and toss to coat, seasoning with salt and pepper. Let the noodles sit, not stirring or moving the pan for 4 – 5 minutes, to lightly brown the noodles, adding a light crust to some of them. Add half of the parsley and toss, cooking another 3 – 4 minutes. Transfer to a serving platter, keeping warm as the next batch is preparing. If you have two pans, you can do side-by-side batches to speed up serving.
Recipe Notes
This is a perfect side dish to Hasenfeffer, a German braised rabbit fricassee.
Other Spätzle | Spaetzle Recipes:
Classic Spätzle
German Beer Cheese Sauce
Hefeweizen Spätzle
Pretzel Spätzle
Pumpernickel Spätzle
Pumpkin DBA Spätzle
Rye Spätzle
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Very interesting idea to cook the spaetzle dough in beer. I will have to give this a try.