Any Spatzle makers here?

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.

-A

This message was edited Nov 10, 2008 2:45 PM

This message was edited May 23, 2009 4:28 PM

Near Lake Erie, NW, PA(Zone 5a)

http://www.amazon.com/gp/product/B00004UE89

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.

Thanks ladygardener1! One more gadget for the kitchen!

Bar Harbor, ME

I agree w/ladygardener. The tool is very helpful.

Mid-Michigan, MI(Zone 5b)

I make spaetzle quite often. I do it the old-fashioned way and just pinch of tiny bits of dough...with buttered fingers, of course. :)

Near Lake Erie, NW, PA(Zone 5a)

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.

Mid-Michigan, MI(Zone 5b)

You have to do what you have to do to get by. :)

What dough do you guys use? I prefer the little ones that appear to be handmade, and more like a dumpling than a standard noodle in form. What do you use for that approach? Is it just flour and egg?

Mid-Michigan, MI(Zone 5b)

This is the recipe that I have used for years. It makes quite a bit, but spaetzle is a favorite with my little German-Poles!
http://allrecipes.com/Recipe/Spaetzle-I/Detail.aspx

Near Lake Erie, NW, PA(Zone 5a)

Just made some today for supper.

2 1/2 cup flour
2 eggs
1 cup water ( more or less- depends on the flour)
salt
some nutmeg

cut into boiling salted & a little veg oil in the water

One lady told me she puts some cinnamon in hers

Thanks guys!

Mid-Michigan, MI(Zone 5b)

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.

Denver, CO(Zone 5b)

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.

Near Lake Erie, NW, PA(Zone 5a)

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.

Mid-Michigan, MI(Zone 5b)

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.

San Francisco Bay Ar, CA(Zone 9b)

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.

Longboat Key, FL(Zone 9b)

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

Near Lake Erie, NW, PA(Zone 5a)

Quoting:
The secret, with the all purpose flour is to let the dough stand for 1/2 hr. for the gluten to activate. Helene

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.

Longboat Key, FL(Zone 9b)

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.

Thumbnail by helenethequeen
Longboat Key, FL(Zone 9b)

another view - the dough gets put into this end of the press.

Thumbnail by helenethequeen
Longboat Key, FL(Zone 9b)

copied from above link Helene

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!
Was this review helpful? [ YES ]

Longboat Key, FL(Zone 9b)

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

Denver, CO(Zone 5b)

helene... I made your paprikasch recipe last night. Yum! Thank you so much. It is a keeper.

Denver, CO(Zone 5b)

Oh yeah, I forgot... your apple cake is killer too!

(Zone 8a)

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).

Clinton, CT(Zone 6b)

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.

Near Lake Erie, NW, PA(Zone 5a)

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.

Clinton, CT(Zone 6b)

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.

Near Lake Erie, NW, PA(Zone 5a)

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!

San Francisco Bay Ar, CA(Zone 9b)

Saving the wrists is one reason we buy gadgets, isn't it? LOL!

Denver, CO(Zone 5b)

The spinach and egg sounds awesome.

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.

Clinton, CT(Zone 6b)

pluto....another German classic is a raw egg in beer to chase a shot of schnapps. Heard tell that was my grandfather's favorite everyday on his way home from work.

Denver, CO(Zone 5b)

I don't think I would be able to stomach that one!

Clinton, CT(Zone 6b)

The key is to use range free eggs. If you're lucky, you'll get a double yolker in your beer . . .

^_^

What happens when the egg enters the beer? Does it poach?

Clinton, CT(Zone 6b)

Nah...it just makes the beer slimey. The egg poaches when it hits the schnapps and acid in your stomach.

Check out this guy's approach. I have no idea what he's saying, but he's impressive:

http://www.youtube.com/watch?v=1L-o7KN8VJM

Longboat Key, FL(Zone 9b)

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

San Francisco Bay Ar, CA(Zone 9b)

There are a lot of YouTube videos on making Schwaebische Spaetzle, in a variety of languages.

Here are two vidoes using a potato ricer to make the noodles:
http://www.youtube.com/watch?v=YqONA3XepTY&feature=related
http://www.youtube.com/watch?v=IcsD_s75l0E&NR=1

Here is an English language, step by step demo of making the Spaetzle using the "knock the dough off the plate with a knife" method:
http://www.youtube.com/watch?v=i8brHIfPrnE&feature=related

Here are two product demo videos (in German or German dialect) for Spaetzle making tools.

This one is a perforated plate that fits over the water pot. It looks something like a flat collander. One could use one of the pasta/steamer inserts to accomplish the same.
The "SpaetzleWunder"
http://www.youtube.com/watch?v=RqqbG6ja9aM&feature=related

This one is a hand crank machine called a "Spaetzle Hex" or "Spaetzle Witch" that has interchangeable plates.
http://www.youtube.com/watch?v=qi0OYXqXieE&feature=related

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.

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