Chestnut spaetzle pasta is a kind of free form egg pasta, very easy and quick to make, with a nutty flavor! It’s delicious on its own or as a side to saucy meat dishes.

These chestnut spaetzle are made with half chestnut flour and half all-purpose flour so they are not gluten free! You can probably play a little bit with this ratio but do not add too much chestnut flour as it is a very dry flour, it does not absorb liquids so well and the result would be a rather dry and bristle pasta.

Spaetzle complement very well meats served creamy sauces but I have read that Germans like to eat them with schnitzel, a pork Milanese cutlet.

I mostly serve them in autumn with venison and my red wine sauce, click here and here for the recipes.

They are also delicious simply sauteed with some bacon and a few cherry tomatoes.

Spaetzle are really whipped up in a jiffy by stirring all the ingredients into a large bowl, the batter is rather runny (it's not a dough) and although I like to let my Herbs spaetzle batter rest overnight, this chestnut spaetzle batter is ready to use immediately.

Spaetzle pasta is first cooked into a large volume of boiling water, gathered as soon as it rises to the surface, which happens almost immediately, then it is sauteed in a little bit of olive oil.

To make this quick (no mixer involved), very easy, crunchy and delicious pasta, you will need a spaetzle maker, a kind of sieve with large holes, I saw that you can find various sorts of spaetzle maker on amazon; you can also use a colander and a spoon.

Enjoy!

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