Oktoberfest Recipe / Spaetzle



  • 2 1/4 cups water, plus more as needed
  • 3 eggs
  • 2 cups matzo meal
  • 2 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground pepper, plus more, to
  • 1/8 tsp. freshly grated nutmeg
  • 2 Tbs. olive oil
  • 1 Tbs. chopped fresh flat-leaf parsley


In a large bowl, whisk together the 2 1/4 cups water, the eggs, matzo meal, the 2 tsp. salt, the 1/4 tsp. pepper and the nutmeg until smooth, adding more water as needed until the mixture resembles pancake batter. Refrigerate for 1 hour.

Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.

Hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.

Just before serving, in a large nonstick sauté pan over medium heat, warm the olive oil. Add the spaetzle and sauté, stirring frequently, until the noodles are heated through, 3 to 5 minutes. Season with salt and pepper and transfer to a warmed large serving bowl. Garnish with the parsley and serve immediately. Serves 6.

Joey Altman, Chef and Host of Bay Café, KRON TV.


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