Buckwheat Spätzle Recipe

Staff Writer
Buckwheat Spätzle Recipe

Buckwheat Spätzle

Spätzle are basically little fresh pasta dumplings. They’re made several different ways. The oldest and most traditional way is to use a wooden board called a spätzlebrett and flat metallic scraperlike tool. The batter is spread on the board and scraped off into salted boiling water. This results in a longer dumpling resembling pasta more than the type that is served in restaurants and mostly at home. 

The easier way to make spätzle is to use a ricer or a spätzle press. There are two types of presses. The one used here is like a rectangular colander where the batter is poured into a cup that is attached to the plate and rocked back and forth releasing the batter into the water. 

6
Servings
342
Calories Per Serving
Deliver Ingredients

Notes

Tools:

Spätzle press

*Note: Buckwheat flour is used in addition to all-purpose flour to give it a rich, nutty flavor. If you can’t find buckwheat flour, just use all-purpose flour for the whole batch. 

Ingredients

  • 5 eggs, beaten
  • 1/2 cup buttermilk
  • 2 tablespoons canola or grapeseed oil, plus more for greasing the bowl
  • 2 cups buckwheat flour*
  • 1 cup bread flour or all-purpose flour
  • 1/4 teaspoon salt, plus more for cooking the spätzle
  • 1/4 teaspoon nutmeg
  • 1 1/2 tablespoon butter
  • 2 tablespoons chives, chopped, for garnish

Directions

Mix together the eggs, buttermilk, and oil in a bowl. Add the buckwheat and bread/all-purpose flours to the bowl of an electric stand mixer. Use the dough hook and turn the mixer on low. Add the salt and nutmeg and slowly add in the wet mixture. Mix for 2-3 minutes or until it resembles a somewhat thick batter. 

Remove from the bowl and let rest for about 15 minutes. Meanwhile, place a large saucepan or medium-sized stockpot on the stove. Fill with water halfway up the sides. Bring to a boil over high heat and add salt, to taste.

Reduce heat to a vigorous simmer, just under boiling. (If the water boils too rapidly the dumplings will fall apart.) Lightly grease a bowl with vegetable oil. Pour as much batter as will fit into the press and push it into the water. 

Give it a quick stir so they don’t stick together. When the spätzle rise to the top, allow them to simmer for 3 minutes and then remove to the greased bowl. (If you are using only all-purpose flour then you can remove it as soon as it rises. The extra time is needed for the hearty buckwheat flour.)

Continue doing this until all of the dough is used. Heat a sauté pan over medium heat and melt the butter. Once the foam subsides, add the spätzle in batches and cook for 4-6 minutes (longer if you want it crispier). Transfer to plates and garnish with chopped chives.

Buckwheat Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Buckwheat Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
N/A
Saturated Fat
4g
19%
Cholesterol
142mg
47%
Protein
13g
26%
Carbs
46g
15%
Vitamin A
84µg
9%
Vitamin B12
0.4µg
6.2%
Vitamin B6
0.3mg
15.5%
Vitamin C
0.2mg
0.3%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
10%
Vitamin K
3µg
4%
Calcium
65mg
6%
Fiber
5g
18%
Folate (food)
47µg
N/A
Folate equivalent (total)
105µg
26%
Folic acid
34µg
N/A
Iron
3mg
18%
Magnesium
113mg
28%
Monounsaturated
3g
N/A
Niacin (B3)
4mg
21%
Phosphorus
247mg
35%
Polyunsaturated
5g
N/A
Potassium
335mg
10%
Riboflavin (B2)
0.4mg
22.9%
Sodium
95mg
4%
Thiamin (B1)
0.4mg
24.9%
Trans
0.1g
N/A
Zinc
2mg
13%