Pistachio Spazele


When my family was in Park City, Utah, on vacation recently to visit my mother, we had a very special dinner. What made it special was because it was just my mother, my daughter, and myself. That rarely happens because we live in different states.

On our girls’ night out without the guys and the baby, we dined at The Farm, which we’ve been to a few times before, located at The Canyons just outside of Park City. And again it did not fail to please – from the service, to the atmosphere, to the food and wine.

What really got my attention on the menu was a roasted chicken served with a pistachio spazele, sometimes spelled spaetzle. And it was out of this world! (And I usually don’t order chicken at restaurants.)

I wish I had studied the spazele more, photographed it, something. I don’t even remember if there were pistachios in the pasta dough. I just remember that it was delicious, and that there was a crunch of added pistachios.
We ate our meals ferociously, as if we had not eaten for days! Our appetites were fueled by the hike earlier in the day, and a few cocktails outside with a gorgeous view of the mountains. But I do regret not inspecting the spazele more.

So now I’m back home and I must try out my own creation for pistachio spazele. I googled, but came up only with pistachio pestos.

I decided it was also time to try out spazele using a spazele maker, instead of the larger, quenelle-shaped variety I typically make using a teaspoon.
I say they’re quenelle shaped, but really they’re more like rustic blobs.


So here’s what I did.

Pistachio Spazele
Serves 4, generously

1/2 stick/2 ounces unsalted butter
3 cloves garlic, minced
1 cup heavy cream, at room temperature
2 eggs, at room temperature
2 ounces ground pistachios
Pinch of salt
1 cup white flour
Chopped pistachios, approximately 1/3 cup, or to taste

To begin, make the garlic butter for the spazele by gently melting the butter in a skillet large enough to hold all of the spazele. Add the garlic, stir, and then remove the skillet from the heat and set aside.


To make the pistachio batter, combine the cream, eggs, pistachios and salt in a large bowl. Whisk well.

Before completing the batter, begin heating a large pot of water on the stove. I added a little salt to the water.

Add the flour to the batter until just combined. It should be drippy, but not thin.

Place the spazele gadget over the pot of boiling water, and have the batter next to the pot with a large spoon for scooping. Also have a spider sieve on hand, and a clean dish towel to help remove some of the water. Also have the skillet with the garlic butter nearby.

Begin by scooping a good amount of the batter into the top part of the spazele gadget that moves over the part that looks like a cheese grater. Then slowly move it back and forth. I did this two times and then stopped, so that all of the spazele could cook the same amount of time.

Fortunately the sliding part doesn’t get hot, but the cheese grater part does. It’s a little awkward to use because a hot pad is required. I recommend that you remove the spazele maker from on top of the pot because the boiling water cooks the batter on it.

Once the spazele have cooked about one minute, remove them from the water and place the sieve on the towel to drain a bit.

Then gently toss the spazele into the garlic butter and continue with the remaining batter. Stir the spazele gently and add the chopped pistachios.

Today I served the spazele with peppered pork tenderloin, and it was fabulous.
I also added a little pistachio “dust” for some color.

I honestly don’t think the pistachios in the batter did much for the flavor but overall these were probably the best spazele I’ve ever eaten!

I also thought the spazele themselves would be greener, but that’s okay!

I will definitely make these again!!!

71 thoughts on “Pistachio Spazele

    • Thanks! Wish I could remember if this was in any way close the the restaurant version, but there was too much wine forced on me that evening! But my version was definitely tasty. Next time I probably won’t use as much garlic – I want to taste the pistachio flavor more.

  1. I need to try making spaetzle, never did before but I love it. Your recipe sounds really good, love the pistachio addition. I don’t have a special device for making it, can’t believe I don’t I have every other kitchen gadget known to man. Will have to get one and try this out.

    • If you check out my other spazele post on the blog, you’ll see how easy it is. You just use a teaspoon, and dip in the boiling water. They’re just as good, of course, just a different size! I know what you mean about gadgets. I bought mine a couple of weeks ago just for this recipe re-creation, and went to put it away in a drawer, and there was one already. I have no memory of getting the first one. shameful, really!

  2. Comfort food from my hometown, I miss having them a lot. I’m definitely getting the tool to make them next time I’ll go visit my parents!

  3. I love spatzle and make it every Fall with good German sauerbraten, red cabbage and the works! I will have to try your version with the pistachios – I bet the flavor is really great. I made a crust using pistachios for a dessert and it was delicious!

  4. Goodness – I love those rustic blobs! Pistachio spaetzle is a genius idea. Fabulous that you recreated this. Love the photographs and I’ve got a serious case of envy going on for your china. SO beautiful!

  5. Wow – what an amazing idea! I love the idea of adding nuts, so you’ve really got me thinking!
    I’d keep the batter more on the liquid side, almost like pancake batter, which will give you longer, less blobby Spätzle :-)

    • In one of the photos you can see that the batter is like pancake batter. The blobs are blobs because I use a teaspoon. You just can’t overcook them, or they would be tough blobs!

      • It might just be my laziness, but I make the batter much more runny when using the grater, so that it almost drips through the holes by itself – as a result the Spätzle end up longer and thinner, almost as if you’d cut them the traditional way. And I don’t have to work quite so hard … ;-)

      • my batter was actually running through the holes, which is another reason i had to remove the gadget from on top of the pot. I really should have watched a you tube video on using the gadget, though, because now that I think of it, maybe i moved the thing back and forth too fast. i’ll try again soon

      • It takes a bit to get used to it and to adjust your batter accordingly. Spätzle can be a little tricky that way! I’ll definitely be looking into adding nuts to mine soon – I’ll keep you posted!

      • Great! I grew up on spazele because my mother is French and her father was Alsatian, and I love them the traditional way, but I love to play with the batter, adding pesto or pumpkin or sweet potato. it’s just fun. I’ll practice again with the gadget. thanks for the suggestion!

  6. You know delicious ad they are I’ve never tried making spatzele before – my mother used to make them with a teaspoon and I’ve always thought the process was just a little too time consuming. Who knew there was such a thing as a spatzele maker? Brilliant. Is there such a thing as spatzele gadget envy?

    • I just love spazele – my French mother always made them the traditional way, but I like to add stuff to them like pumpkin or pesto. It’s true what you said about pistachios. You made me remember the days they weren’t available shelled, and when I needed them for a catering job my fingers would practically be bleeding!

  7. Wow – leave it to you to figure this one out! My hat’s off to you Mimi. These sound too good to be true and I know my husband will love them. I don’t have one of those gadgets which I’m sure would make the process easier but in the past I’ve made them by just plopping them in the water.

  8. Your plate is gorgeous and how special to have that time with your family. I’m really impressed you were able to recreate the spazele. I do love the flavour of pistachios xx

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