Get your copies now at Amazon, Barnes & Noble, Powell's or Indiebound.

15 responses to “Stinging Nettle Spaetzle”

  1. Kate@LivingTheFrugalLife

    These look divine. I must have a wander over to the place I transplanted some nettles last year. I utterly neglected them and they were alive in fall. Maybe they’re up by now, or soon. My colander has tiny holes. Do you suppose a cheesegrater would work? I’m guessing the mandoline won’t.

  2. Island Vittles

    I love the vibrant green! I just set a batch of nettle beer to brew — I think the spaetzle are next…as for the previous comment, cheese graters work, but really, it’s just easier when you have the spaetzle maker — this from someone who hates 1 use kitchen gadgets — the spaetzle maker is an exception to the rule. Theresa

  3. Swamp Thing

    I don’t even understand how the spaetzlemaker works!

  4. IF

    Have you tried frying nettles? We dipped the nettle tips (without blanching) in a simple batter (egg, flour) and fried them in oil. A bit like small pancakes. I really liked the flavor, not bland at all.

    You can also dry nettles. When needed boil briefly and use in lasagna etc.

  5. Wild Duck Cacciatore (Because It’s Freezing In The Kitchen, and I’m Not Going In There) | grow it cook it can it

    […] in juicy stew goodness.  A loaf of bread good be a good thing here too.  I decided to make the Wild Stinging Nettle Spaetzle from Hunter Gardener Angler Cook instead of plain old noodles.  Spaetzle taste like a cross […]

  6. Island Vittles

    OK, so the first batch of nettle beer was a bit of a flop — tastewise, very good — but very flat. Hmmm…I’m going to try something different for my second batch this weekend!

  7. Ingrid

    Oh man, spent Tuesday in the east bay hills, 6 hours later came back with two big bags of nettles and 4lbs of chanterelles… made a simple butter/garlic/vodka/chanterelle sauce for the nettle spaetzle (we use something i got in Austria called a Spaetzle Ace – a lid-like thing with holes that you set on top of a pot of boiling water, plop the batter on top, and use a pastry cutter to spread through the holes) and it was divine. We kept wondering how one could incorporate a protein into the dish simply – suggestions?

  8. Stinging Nettles | The Farmer's Feast

    […] It was with strange coincidence that when brainstorming nettle uses, I contemplated nettle spaetzle, and not a week later, Hunter-Angler-Gardener-Cook Hank Shaw posted a recipe for exactly that!  I love when the Universe throws you a bone – thanks, Hank, I’ll just “borrow” your recipe!  Plus, there is a link to foraging for & using nettles in his post: Stinging Nettle Spaetzle […]

  9. Kate@LivingTheFrugalLife

    Hank, just wanted to say that I’ve made a couple batches of spaetzle using a version of your recipe. Our nettles still aren’t big enough to harvest. I’ve been subbing a nice homegrown mix of arugula, spinach, and chives. I’ve also been sweating (not sauteing) sliced onion in butter until lightly caramelized but still quite soft. When I drain the spaetzle, I toss them into the hot skillet with the buttery onions, then mix in a modest amount of grated gruyere. Put the hot skillet of spaetzle under the broiler for three minutes and eat. Very, very good. I figure if I persevere in making the recipe a few more times without benefit of a spaetzle maker, that will justify the expenditure. Nettles should be pickin size soon. More iterations to come.

  10. Peter

    I don’t know what you mean by a spaetzle maker but I have a metal press my grandmother gave me. Basically a 3×4″ (if i remember correctly) cylinder w a lever on the top and holes in the bottom. The spaetzle my family makes are more noodly then some of the dumpling type ones I’ve also seen. As far as the cutting off a board technique, this is how my grandmother described the method her mother used. She would hold the cutting board on her chest a cut noodles off the doe directly into the boiling water.

  11. Peter

    IF: the stinging nettle pancake sounds like a poke recipe a lady in Southern Appalachia made for me a few times. Very tasty but i think the poke has to be harvested young and requires some special preparation or you may get sick!

  12. Stinging Nettle Soup: Greens in Winter Food Poem

    […] Stinging Nettle Spaetzle – Honest-Food […]

  13. 11 ways to rekindle your wildness - Coaching and Retreats

    […] When you walk down a suburban street and there are green leaves sprouting, it is possible to identify many edible plants. When you are sure you have identified each one correctly- let your imagination run wild. Add them to your meals.* Hairy bittercress in your homous sandwiches, wild garlic pesto, pickled dandelion buds (as an alternative to capers), elderflower fritters and sloe gin, to name but a few. How I love wild food. My heart sings with joy in March when the nettles push up and I can make some crazy nettle spaetzle!! […]

Leave a Reply