To create more texture, fry the batter instead. Place a sauté pan or skillet over medium-high heat and add 3–4 tablespoons of fat (vegetable oil, olive oil, rendered bacon fat or, for extra richness and Old World flavor, goose or duck fat). Or add a nutty note with browned butter. Add the drained spätzle in an even layer. Let the noodles sit for 2–3 minutes, allowing the spätzle to brown and create a crust. Do not stir. Then stir them gently, and give them a few more minutes to brown again. Do this 3–5 times, depending on the heat of your stovetop.
Lightly season the fried spätzle with salt and freshly cracked peppercorns before transferring them to a serving bowl. To add more flavor and color and to help build flavors that are also found in hops, try mixing in chopped parsley, marjoram, thyme or chives. I find these flavors enhance the Noble hops used in many German lagers and can aid in beer pairing.
To further enhance the flavor of the bacon fat, try adding cooked crumbled bacon or speck, a German-style cured meat that is cold smoked for a long period of time. Along with the herb seasonings, the speck will bring out a wonderful richness when paired with Rauchbier.