Spaetzle with tongue stew シュペッツレとタンシチュー

japanese cake

When I made beef tongue stew, I mentioned to my wife in passing that spaetzle (Spätzle) may go well with it. So, one day when I was at work and she was home, she made spaetzle. But she did not have the right tool to physically form the spaetzle. She ended up cutting the corner off a Ziploc bag and dropped the batter into the boiling broth by cutting the lump of dough extruded from the bag into the broth, but it made a rather clumsy large spaetzle that looked more like gnocchi. Although it tasted good, the shape and size were not quite right. Recognizing that I was on the receiving end of a good thing I got her an appropriate spaetzle maker in the hope of encouraging the production of more spaetzle. This is her second attempt and the spaetzle came out much better.

I sautéed the spaetzle with butter and finely chopped parsley to accompany the tongue stew. After a few days in the refrigerator and reheated, the stew was better and the spaetzle went so well with it.

This is the contraption I got for my wife.


2 eggs, beaten

1 1/2 cup AP flour

1/2 water (add more to adjust the consistency to loose pancake batter).

1/2 tsp salt

1/4 tsp baking powder

Grating of nutmeg (#1)


In a large sautéed pan, boil the water and add bay leaves and add salt to taste.

Place the spaetzle cutter over the pan, pour the batter into the hopper on top (#3).

Move the hopper back and froth and let the batter drip down into the boiling water (#4).

When the spaetzle floated up on the surface (#5), let it cook for another 30 seconds.

Scoop them up using a slotted spoon (#6)

Dain and then coat them with light olive oil to prevent from sticking together (#7 and 8).

The combination of the tongue stew and spaeztle really works well. The spaetzle had a mild bay leaf flavor. Also this is a proof that you need the right tool for the right job. It was well worth it to supply the appropriate tool to make a dish like this.

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