Chestnut Spaetzle 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 19, 2014

Beef tenderloin with cremini mushroom sauce, broccoli and glazed root vegetables accompanied this spaetzle at a White House dinner on Jan. 10, 2005.

You'll need a large-holed colander. Because this dough is so thick, we found it created shorter strands than regular spaetzle doughs.

Make Ahead: The dough needs 10 to 15 minutes' resting time. The spaetzle is best when served just after it is cooked.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 1 cup flour
  • 1 tablespoon plus 1 teaspoon salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1/4 cup whole milk
  • 1/2 cup finely chopped chestnuts, preferably vacuum-packed
  • 3 tablespoons unsalted butter

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Combine the flour, teaspoon of salt, the pepper and nutmeg in a mixing bowl.

Whisk together the eggs and milk in a liquid measuring cup.

Make a well at the center of the flour mixture; pour in the egg-milk mixture. Add the chestnuts, then gradually incorporate the surrounding flour mixture to form a thick dough. Let it rest for 10 to 15 minutes.

Bring a large pot of water to a boil over high heat; add the tablespoon of salt, then reduce the heat to medium or medium-low so the water is barely bubbling. Transfer half of the dough to the colander. While you suspend the colander over the pot of water, use a wooden spoon to push the dough through. Cook for 3 or 4 minutes; the spaetzle will rise to the surface. Stir gently to avoid sticking.

Use a Chinese skimmer or slotted spoon to transfer the spaetzle to a bowl. Wipe/rinse out the colander. Repeat with the remaining dough.

Just before serving, melt the butter in a large skillet over medium heat. Just as the butter begins to brown, add all of the just-cooked spaetzle and toss to coat; cook for 1 to 2 minutes, until lightly browned. Season lightly with salt and pepper.

Serve hot.

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Recipe Source

Adapted from "Dining at the White House: From the President's Table to Yours," by John Moeller with Mike Lovell (American Lifestyle Publishing, 2013).

Tested by Jim Webster.

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