Does anyone here make spaetzle? If so, how do you form it? And if you have a recipe that would be great. I am new to it, and can't get it to turn out. (The recipe I had suggests forcing it through a spaghetti strainer. That sounds great, but didn't quite work.) Thanks.
If you can get your hands on one of these, they work great! fits right over your pot of boiling water and slide the hopper back and forth, dought falls right in the water! Don't need the expensive Stainless Steel ones, the cheap one works just fine.
MsK, I used to do them by cutting them off with a butter knife from the edge of the bowl, but health problems makes that task a real work out now. And I am a purest by heart, always make things from scratch the old fashion way but I am learning to cut corners.
I didn't realize that the recipe I posted doesn't call for nutmeg!! I always put nutmeg (not much, about 1/4 tsp for that size batch) in mine. I cook mine in chicken broth. MMMMMMM...gonna have to make some.
Is there any dish in particular that you guys make Spatzle with? I have only made these with the Chicken Paprikas.
I used an Emiril recipe but it was too long-winded I think. I can't wait to try these recipes. I pressed them through a larger-holed colander and it seemed to work very well.
The first time I had them was at a great neighborhood restaurant in Chicago. The Chicago Brauhaus I think. I'm not sure if I got the name right. It was over by Lawrence, Lincoln and Western (six corners). Lots of great food places within walking distance from that apartment. They served them with Goulash. I'll never forget how good that meal was.
My DH likes them with just butter, so I have them as a starch instead of mash potatoes or rice. Last night I made them with pepper steak and spooned some of the meat broth with the peppers and onions over them and of course DH slathered butter on his.
If you have left overs just brown them in a frypan again with butter.
I do like ladygardener does...I use them in place of potatoes or rice. My daughter likes hers with butter and cheddar cheese, son likes just butter and I like mine anyway you want to fix them...same with hubby.
We just use an ordinary grater to make ours. We grate the dough on the section of the grater with the larger size holes. My grater looks simlar to the NorPro devise, minus the attachment. They are tasty with some Pfifferlinge (Chanterelle mushrooms) sauteed in butter.
Good housekeeping cookbook recipe. I add parsley in mine to go with either beef or chicken parikas/goulash/potroast/stew. In Germany they serve them the next day with sauted onions. We just cut them right off the bowl. They are not as uniform as coming out of the spaetzle maker. I have one that looks like a potato ricer, but larger holes makes nice long spaetzle (like spagetti). Then I have the one as in the link above. Hate washing the gadgets, so I just cut them off the bowl i mixed them in with a teaspoon, as did my GM and mother. The secret, with the all purpose flour is to let the dough stand for 1/2 hr. for the gluten to activate. Helene
[quote]The secret, with the all purpose flour is to let the dough stand for 1/2 hr. for the gluten to activate. Helene[/quote]
I'll have to try that, thanks.
This thread is giving me a lot of ideas, keep them coming! Thanks A for starting this.
Thanks. I've never added nutmeg before, since I usually have the store-bought ones. I will try this this weekend. I have only had them with butter, and sometimes I sprinkle on a bit of Italian spice mix.
Boiled spaetzle ala Alfredo. depending on the amount you need to make. Disolve butter in some 1/2 and 1/2 or heavy cream, keep warm, couple of minutes before serving add parmesan cheese, salt pepper to taste after cheesem add drained spaetzle, serve as a pasta dish. left over ham, chopped in the food processor can be added as well...endless
This is my sp. maker- makes beautiful long noodles.
Dec. 31, 2003I lived in Germany for a number of years and I enjoy spaetzle. Milk was the liquid my German friends always used. Also, I simply use a grater (grating side down) to push the dough through...far easier than a colander and more uniquely shaped than the uniform spaetzle maker. Let the dough rest for 30 minutes after you have added all the ingredients so that the gluten can "relax". Good eating!
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Here is a chicken paprikasch recipe with spaetzle.This goes together like horse and carriage: use a pot with tight fitting lid. Cast iron is ideal.
3-4 lb chicken cut up
3 medium onions diced- optional 1 clove of garlic smashed
1 red bell pepper sliced/diced
3 Tbs sweet paprika
salt and a dash of pepper
3 large potatos peeled and cut into wedges
2-3 Tbs sour cream
Saute onions and peppers in 3 T olive oil (butter is even better), until wilted, add chicken pieces, paprika salt pepper, stir,cover and let cook on low for 1/2 hr , checking often to make sure there is liquid. Set the potato wedges on top and let cook another 1/2 hr. (if liquid needs to be added, use white wine or water, not too much). you want some liquid to make the sour cream gravy. Before serving stir in the sour cream. Adjust seasoning.
serve with the spaetzle
I love to reheat cold spaetzle in butter with little bits of onion. I like to cook them until they are browned a bit and the onions are caramelized. I'll serve just like that, with a little parmesan over top, with gravy, or with julienned, crisp sauteed, vegetables mixed in (and herb of choice).
I grew up on the stuff. My grandmother and parents mixed it in a large bowl, tilted the bowl and scrapped it off with a butter knife into boiling water. Probably a knack to it so it doesn't clump up too much or is too loose but I think that is the way most German families once made it. Spaetzle was dinner when there was nothing else. A complete meal was spaetzle and spinach with a egg on it. I doubt my grandmother even knew there was a machine you could buy to make it.
D. There was a knack to it, you have to dip the butter knife in the boiling water between so many cuts to keep the spaetzle from sticking to the knife. That is the way I was taught, but the gadget is a lot easier.
lady . . . aha!...I figured there must be a trick. So you kept up a roiling boil as you drop it in too? Seems dodging the steam is a problem. Looked real easy when I was a kid but I'm sure it takes practice.
They might be on the net now but in the early 90s, a German restaraunt owner here couldn't find a spaetzle maker that turned out the quantity as quickly and easily as he wanted. My sis found one on a trip to Germany for him and became his hero.
You got it D_P. A good boil is the key. Sometimes I would just give the water a stir with the knife to keep things moving. The steam if a problem sometimes. And holding the bowl if you have weak wrists can be tough, I quit making them till I found the S. Maker, And I think they come out a more uniform size too. Ok, now you got me hungry for them again.
Don't find to many restaraunts that make them!
I used to use the colander method but found that the dough was cooking in it near the end of the batch. I thought that the cutting it off the bowl method would be better but wow I needed to take a few rests! I want to get a gadget before I make it next time.
That is so interesting. The first guy is basically showing how to shave spaetzle from a board into boiling water. Impressive fast. The next one is introducting a new spaetzle machine with recipe to make spaetzle. Explaining how to achieve various kinds - long short or fat spaetzle. Fun helene
Both of the product demonstrators say 100gm flour to 1 egg plus small amount of salt as the basic dough recipe. The SpaetzleWunder demo includes a small amout of cream of wheat (Griess) and water in the dough.
Most of the videos use a soft dough and describe the dish as Schwaebische Spaetzle. My family makes a slightly firmer spaetzle dough which could be a regional variation.
These are spaetzle machines just like the picture I posted previously - not potato ricers.
also Griess is "Farina" not Cream of Wheat.
not that it matters, since no one would need to pay the price for these machines.
Cream of Wheat is just a brand of farina that has become synonymous with it. When we make Griesskloese, we use Cream of Wheat if our usual brand isn't available.
The Spaetzle machine in the picture that you posted looks and functions exactly like the potato ricer that my mom brought with her when she immigrated from Germany. I'm pretty sure that a potato ricer would work just as well.
Made this dish today, and I thought I'd share. it is a Croation Dish but used throught Europe in one form or another.
Perhaps some one here has different version of this.
1 large Head of Cabbage. Set in boiling water, and remove leaves as they softend. Stop when you think they too small to hold any filling. Chop the rest.
2 lbs of sauerkraut
3 Lbs of either ground pork, chopped chuck, or chopped meatloaf mix, or pork and some ground ham.
1 lrg. onion minced
3 strips of beacon minced, fry slightly, optional
2 whole eggs
3 tbsp. of sour cream
1/3 cup of long grain rice, uncooked
salt and pepper to taste
Take a cabbage leaf, place it in your palm and put 2 tbsp. of meat mixture in the middle of the leaf toward the core. Bring both sides over the meat mixture and roll toward the end of the leaf.If more meat mixture than leaves, make meatballs and put on top of rolls.
Place sauerkraut in the bottom of a 5-6 qt pot, Juice and all
place the rolls with seam side down on top of the sauerkraut
you can add fresh hock, or kielbasi on top of this. Place chopped cabbage on top. Cover with 2 qts or more water. Cook for 1 hour. You can also steam some hot dogs towards the very end of cooking time
meantime make garlic sauce
3 tbsp. of olive oil, add 3 large minced cloves of garlic. sweat a bit, do not let it brown. add
4-5 tbs. flour and brown slightly, add 3 tsp. of sweet paprika. set asside. Rue.
When rolls are done, remove from pot. Add rue to thicken the liquid. You are looking for a gravy like consistancy. Add more flour if necessary. Place Rolls back into garlic sauce, let boil for another 15 minutes. Adjust seasoning of sauce. Nice with mashed potato. Salt boiled potato or spaetzle.
This freezes well. Can be cut in half of course. Helene
I don't like cabbage and it does not like me. This stuffed Cabbage is a bit sauer (kraut) and the garlic sauce is very delicate. This I love - only once a month in winter- because it freezes well is a plus. Helene