Squid Ink Spaetzle is the Spookiest and Most Delicious Halloween Meal

10.18.18 - BY Nona Raybern
Squid Ink Spaetzle

When Halloween comes to mind, the first thing you think of probably isn’t spaetzle. But you’ll want to add our recipe for a squid ink spaetzle after you taste it.

What exactly is spaetzle? It’s not just a word that gets more funny each time you say it. Spaetzle. Spaaaaetzle.

Spaetzle finds its roots in Germany and the surrounding area. This soft egg noodle carries the same type of pillowy texture as gnocchi. You can use many different kitchen tools to create spaetzle, ranging from a potato ricer to an actual spaetzle press. Today, though, we’re breaking out the Endurance® Crescent Pot Strainer, because we just love using kitchen tools for all sorts of uses.

The secret to getting the perfect spaetzle is in its consistency. You want the dough liquidy, almost like a pancake batter, which makes it easier to drip through the holes on the crescent strainer. The dough cooks up quickly in boiled water, resulting in a super fast side dish.

 

 

For this round, we decided to add a little “eeeeeek!” factor by dropping in squid ink. Not only does the squid ink color this spaetzle a dark black color, it also adds a mild salty and briny flavor to the dish. Squid ink, though primarily used in Mediterranean or Asian dishes, really shines when added to any type of pasta for just a small boost of flavor. That’s why Squid Ink Spaetzle will be your new favorite Halloween dinner.

 

squid ink spaetzle

Squid Ink Spaetzle

When German pasta goes goth. 

Course

Dinner
Cuisine

American, German
Keyword

Squid Ink

Ingredients

  • 2
    Cups
    Flour
  • 4
    Eggs
  • 1
    Tsp
    Salt
  • 1/3
    Cup
    Milk (or water)
  • 1
    oz.
    Squid Ink

Instructions

  1. Beat eggs, salt, and milk together. Add flour and stir until well combined. Add squid ink and mix until there are no lumps. If your batter is too thick, add 1 tbs milk at a time until it reaches desired consistency.

    Bring pot of salted water to a boil. Position spaetzle maker (crescent strainer) over pot of boiling water. Pour 1/2 cup of dough at a time through maker/strainer, cook for 2-3 minutes until spaetzle floats to the top. Remove and repeat until all dough is gone. 

    Toss lightly in olive oil or butter and top with parsley or fresh herbs of choice. Serve immediately.