Spätzle

aaron.m.kent

Does anyone recommend a good spätzle recipe?

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Most basic i know is 2 eggs per 100g of flour, pinch of salt. whisk like crazy preferably with your hand. You want big bubbles. Let sit for a couple mins. Then put through some sort of spätzle contraption or if you wanna be real authentic you scrape them off a board. You can replace 1 of the eggs with 50g water if you want, but according to a swabian i talked to that's cheating. Oh and you wanna drop them directly into boiling water. They'll be cooked in 2-3mins.

Stephanie_Hamilton_470960

Grew up with German Grandparents, inturn I have eaten a lot of German Food

Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you're using the Spätzle press, it will require some strength - you don't want the batter to be so runny that it squishes right through with ease. That said, if you're straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.

This is the recipe that has been passed down to me

· 4 cups all-purpose flour

· 1/2 teaspoon salt

· 1/4 teaspoon freshly grated nutmeg (optional)

· 4 large eggs

· 1 1/4 cup milk or water (milk produces a richer Spätzle (add more flour if the dough is too runny, add more milk or water if it's too stiff)

1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear. After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.

2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.

aaron.m.kent

Thanks! Will try this weekend and report back. Any opinion on using some portion semolina?

Manfred__101170

Harm your right it'. cheating.

I usually add one extra egg yolk to it. But its personal choice.

Scrap the dough from a board is the classic lower Bavarian and Austrian way to do. Using a Spätzlehobel is Swabian (Knöpflespäzle) and the Spätzlepresse is Franconian.

You might have to search for market availability, depending where you located.

https://www.amazon.de/Sp%C3%A4tzlehobel/s?ie=UTF8&page=1&rh=i%3Aaps%2Ck%3ASp%C3%A4tzlehobel

https://www.amazon.de/s/ref=nb_sb_noss_2?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&url=search-alias%3Daps&field-keywords=Sp%C3%A4tzlepresse&rh=i%3Aaps%2Ck%3ASp%C3%A4tzlepresse

Once you have an established a decent dough you can go for all kinds of additional recipe Leberspäzle (Liverspäzle) or the well-known traditional Swabian Kässpäzle, (Chees späzle).

Have fun.

You can serve them right out orf the Water after draining, I somtimes lightly pan roast them with butter.

Stephanie, I certainly would love to have a try on your Späzle, Adding Muscat is an rather old recipe but adds a great extra taste element to it.

reck.harm

You can totally do that adds some extra bite. Whether you want that or not depends on the recipe. I generally like it. Start by replacing 25% of your flour with semolina. You might have to adjust your liquid a bit.