Pumpkin DBA Spätzle
I love a good German spätzle (or spaetzle). The texture of this pasta/dumpling is wonderful as a starch next to some sausages or a slow beer braised roast and topped with gravy. To boost the flavor in this side dish, I added pumpkin purée and Firestone Walker Brewing Co. Double Barrel Ale (DBA) to the eggs, flour and salt batter. DBA is a very unique brew, using a old English technique of fermenting called a Union system. They add a Special Bitter wort to new oak barrels and let the beer ferment in the wood, resulting in a oaky undertone in a malt forward beer. Combining this brew with pumpkin and frying them in a cinnamon scented browned butter makes these Pumpkin DBA Spätzle unique and delicious!
Special Equipment:
1 each Spaetzle Press
- 7 each eggs, jumbo at room temperature
- 3 cup flour, all-purpose up to 1/2 cup extra depending on moisture % of the pumpkin purée
- 1/2 cup pumpkin purée, freshly roasted and puréed, recipe here or canned
- 1/4 cup Firestone Walker Double Barrel Ale (DBA) such as Firestone Walker Double Barrel Ale
- 1 teaspoon salt, kosher
- 1 teaspoon cinnamon, Ceylon, organic, ground available at Savory Spice Co.
- 4 tablespoon butter, unsalted, European style,
- 1 teaspoon cinnamon, Ceylon, organic, ground available at Savory Spice Co.
- 1/2 teaspoon salt, kosher
- In the bowl of an electric stand mixer, add the eggs and fit the mixer with a paddle attachment. Beat the eggs on medium speed for a minute, turning the eggs pale yellow and frothy.
- Add the flour, pumpkin purée, Firestone Walker Double Barrel Ale, salt and cinnamon.
- Turn the mixer on to a low speed, allowing the batter form and all the flour as been incorporated. Increase the speed of the mixer to high and beat the batter for a good 5 - 6 minutes. This step creates gluten from the flour being incorporated into the liquids, giving the finished spätzle a slight chew and a better airy texture than if the ingredients were just a lightly mixed together. The batter will have a good pull, when the paddle attachment is removed. This is what you are looking for, to make a better spätzle. Let the dough rest for 10 minutes before continuing.
- Bring a large pot of water to a boil. Turn the heat down to create a gentle simmer. Add salt to the water, as you would for pasta. There are several ways to make/form spätzle. I like to use a spätzle press. It looks and works much like a potato ricer. This is the easiest tool to use. A colander can also be used, if the holes are small enough. (See below for more information on spätzle tools) Place the spätzle press over the pot of hot water. Scoop the batter into the press, filling it about 3/4 full. Squeeze the spätzle maker with a constant even pressure until the empty. To strands of batter will sink for a few seconds. Let the spätzle sit for a minute.
- When the noodle/dumplings begin to float, use a skimmer/strainer to gently stir the spätzle, to prevent them from lumping together in one mass. Let the spätzle cook for 5 minutes. The water should come back to a simmer over this time period.
- Using a skimmer/strainer, remove the cooked spätzle, allowing to drain as much water as possible. Place the spätzle into a metal bowl and keep warm. Repeat the above steps until all the spätzle batter has been cooked. The spätzle can be served as is, as this is very common and traditional. I like to fry these spätzle in browned butter scented with cinnamon, to add a nutty crunch to the spätzle. Follow the directions below to make this version.
- In a sauté pan or skillet, placed over medium high heat, add the butter, cut up into tablespoon slices. Let the butter melt completely.
- After the butter melts it will begin to foam and bubble. This is when you would normally add what you are cooking to the pan. Resist this urge and watch the butter.
- The foam will die down, the bubbles will mellow out and the aroma of the pan will start to smell nutty and toasted. This is what you are looking for.
- At this point add the cinnamon and stir to combine. Then add the cooked and drained spätzle to begin the double cook method. Toss the spätzle to evenly coat all the noodle/dumplings. Using a spatula, arrange the spätzle in an even layer, pressing down lightly, to maximize the surface area of the spätzle contact with the pan. Let the spätzle cook, undisturbed for 4 - 5 minutes. The spätzle will form a crust and brown to a golden brown. Stir/flip the spätzle to cook the opposite side. Let sit for another 4 - 5 minutes.
For a great <a href="https://www.amazon.com/gp/product/B00XK1PVLE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00XK1PVLE&linkCode=as2&tag=hobrch-20&linkId=93b56bfcb7befcb63559931ff87a8706">Spaetzle press</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=hobrch-20&l=am2&o=1&a=B00XK1PVLE" width="1" height="1" border="0" alt="" style="border:none !important !important; margin:0px !important !important;" />, I use this one. It has ridges to hold onto the edge of a pot, helping stabilize it when filling and using. The removable pin helps for easy clean up and the durability is second to none. If you love spätzle then you should have a spätzle press.
For more spätzle recipes and ideas check out BeerAdvocate Magazine Issue #105 for my Spätzle article.
Other Spätzle | Spaetzle Recipes:
The recipe list says cinnamon in the spaetzle but in the directions it does not say add the cinnamon. Is there cinnamon in the spaetzle or just in the butter?
Thanks Lloyd. Recipe has been updated and fixed. Appreciate the slip. Please share how the recipe came out!