Spaetzle

[lindag]

Watched an episode of cooks country today where they made homemade Spoetzl. In looking back through old threads I see some mention of German style Spaetzle.  So is it worth it to make it at home?  What should I look for commercially prepared Spoetzl places online?

[Honkman]

Spaetzle are quite easy to make at home and a great alternative for regular pasta in some dishes. Not sure where you live but Bechtle Spaetzle are quite available in the US at World Market and other European shops

 

https://www.worldmarket.com/category/food-and-drink/food/pasta-grains.do?template=PLA-2&plfsku=386019&mrkgadid=&mrkgcl=660&mrkgen=&mrkgbflag=&mrkgcat=&camp=ppc%3Agoogle%3Apla%2BSmartShopping|Consumables%2BFood&acctid=21700000001660222&dskeywordid=92700066061129109&lid=92700066061129109&ds_s_kwgid=58700007370789081&ds_s_inventory_feed_id=97700000007265821&dsproductgroupid=350600084087&product_id=386019&merchid=5165106&prodctry=US&prodlang=en&channel=local&storeid=CP369&device=m&network=u&matchtype=&locationid=9031927&creative=541986255796&targetid=pla-350600084087&campaignid=14427810453&adgroupid=125959448629&gclid=EAIaIQobChMI-7re6KSc9wIVaj6tBh3q1AF5EAQYASABEgLmk_D_BwE&gclsrc=aw.ds

[heidih]

Yes you want this as a fresh noodle product in my opinion. I've experienced the dried lke pasta and that all coes down to proer pre liike and pasta. Dead easy. This tool makes light work of it, https://www.bedbathandbeyond.com/store/product/spaetzle-noodle-dumpling-maker/1010317169?  All over the internet. Just had a flashback - I think Birds Eye/Jolly Green Giant used to do a frozen buttered green beans with spaetzle - I mean the 70's. What is old is mew )  Have fun with it.

[Duvel]

You can start with:

 

250 g flour

3 eggs, beaten with 50 mL water and 5 g salt

 

You want to use a slightly coarser flour, if available. If not, bread flour will do.
 

Just mix the flour well into the liquids and let rest for a few minutes*. You want to have a coherent dough, that slowly flows from a wooden spoon when pulled out. A bit thicker than pancake batter.

 

Put the batter into a potato ricer (larger holes preferred) and slowly press into hot salted water just under the boiling point. They‘ll float within 30 sec or so and are done in a minute. Regardless how they look, they will taste great …

 

Shock in cold water, drain and sauté in butter as a side for braised meats. Or mix with an aromatic cheese and some fried onions for Käsespätzle.
 

—-

* anything from 10 min to 1 h is fine. Coarser flour requires a bit more time to hydrate.

Edited April 18, 2022 by Duvel (log)

[weinoo]

This can help but isn't fully necessary...

 

 

and if I can make them...

 

 

fancied up with some chives....

 

 

anyone can.

[AlaMoi]

I've tried the sliding types and the squeezing types.  this is best  I've used but it is had to find

 

[shain]

I have a technique for cheat spätzle that yields quite decent results, tough not as pretty.

I make batter with some extra water, then pour it into a wide pan (I use one made of silicon, so it won't stick). Cover and bake until set. Cool and cut into small rectangles. Might benefit from a soak in warm water if too firm.

It's perfect for when the spätzle has some things mixed with, or a thick sauce (e.g. with paprika). But it's a little disappointing in terms of looks when served plain with butter etc.

Edited April 18, 2022 by shain (log)

[Okanagancook]

Thanks.  Found one after a quick search. https://www.amazon.ca/s?k=spatzle&crid=1J6R65CE1X7YH&sprefix=Spatz%2Caps%2C205&ref=nb_sb_ss_ts-doa-p_3_5
 

It looks like it is easy to use.

[Duvel]

No need for fancy equipment - a potato ricer will do, or you can do it old school, as in here (starts at 3:15, don’t be put off by his accent) …

 

 

[BonVivant]

Obsessive much? Mine and where I acquired each one from. I even bring one (Austrian) on some holidays!

 

I usually just make button dumplings (Knöpfle/Knöpfli/Spätzli). I do add some potato starch to the batter. Best to mix it with cheese or scrambled eggs (the finished dishes, not in the batter).

 

[weinoo]

2 hours ago, Duvel said:

, or you can do it old school, as in here (starts at 3:15, don’t be put off by his accent

 

That's some burns waiting to happen right there, my friend.  As you can see on the top of HIS hand!

[AlaMoi]

and the Black Forest version:

 

[AAQuesada]

mesmerizing! she's got skills. I knew you could do it off of a board but i didn't know what it entailed. wow

[Porthos]

I use a spaetzle press like heiidill pointed to.

 

6.5 Oz flour

1 Egg

Salt

1Tbsp Oil

 

Work the flour, egg, and some salt into a dough. Pour 1/3 cup of water into the dough and mix in. If it's too stiff to go through the press add more water.

 

I use a 3 quart pan with about 2 quarts of boiling water. Working in batches, lay the press over the water, spoon in some dough, then work the slide back and forth to release the dough, then pull off the press. When the noodles begin to float, give them a stir with a Asian Spider Strainer allowing the rest of them to rise, pause several seconds, then scoop out into a waiting bowl. I keep my bowl in a 170 F oven.

 

This recipe is adapted from a German-language cookbook. My Sweetie speaks German, not me.

 

These noodles are great with gravy* or you can make kasespaetle by add emmentaler  cheese to it.

 

* I always make these to go with saurbraten.