Spätzle Recipe - How to Make Spätzle or Spaetzle (Tiny German Dumplings)
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- Опубликовано: 21 сен 2017
- Learn how to make a Spätzle/Spaetzle Recipe! Visit foodwishes.blogspot.com/2017/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this fast and easy Spätzle/Spaetzle recipe!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/260576/Spatzle-aka-Spaetzle/
😍🙋🏻♀️
Alternatively you could you a wooden board and a knife, keep the dough moist and scrape it into the pot of boiling water.
Food Wishes
I would cook that pasta into like a BBQ or a Cheese sauce
I dated a German girl for 8 years and she used to make this from the recipe her Grandma gave her and my GF's Mum used to make for me when I visited Germany - that was 10 years ago and I'd forgotten how much I liked it until I made it to this recipe after seeing it on Food Wishes and it's pretty much spot on. Chef John #Legend
Shpeht-zahl
As someone who comes from the region where Spätzle were invented, I gotta say you nailed this recipe. Except for the cayenne, but hey. You are the Jesse Pinkman of the cooking world, so that's your signature ingredient. A tip, Spätzle is amazing with copious amounts of cheese (Kässpätzle - basically made like Mac n Cheese) and caramellized onions.
Ahhh Kässpätzle sounds SO good! I'll have to try that one day. Thanks.
Thank you so much for the info!! I'll have to try this :D
^this
Kässpätzle + Zwiebelrostbraten are 10/10
Tim Constermock dat username tho 👌
I think I just felt my taste buds twitch. In a fantastic way, of course. This with cheese and onions? Yes, please! Maybe even with a cheddar and beer sauce! I think that would not only compliment the onions, but taste absolutely divine!
German here. Small things i learned from my mother:
There are 3 types of spätzle that im aware of.
1. Small ones like yours called knepfle or knöpfle done with a Spätzlehobel
2. Long, thin and irregular done with a special board (Spätzlebrett) on which you cut the dough directly into the water
3. Long and thicker ones that are pressed with something kinda like a potato press (might actually work :D) called a Spätzleschwob
The consistency of dough you need depends on the method of making the Spätzle. In my opinion the thicker the dough the better but with a very thick dough you can only use method number 2 which is def. the most time consuming. method number 3 is a great compromise.
When it comes to dishes:
As a side dish as is. pour some sauce or gravy on those bad boys and enjoy. prefered method would be number 2
as a side dish with browned butter like in the video (little tip even more butter and some breadcrumbs make them very nutty and delicious).This works well for ones you froze. Pref. method nr. 3
Käsespätzle (cheese-spätzle) a dish on its own. molten cheese (has to be good cheese), spätzle, crispy onions do i have to say more? any method you want.
And here are some tips for your spätzle-making journey :
Use a slightly courser grind of flour if possible (the dough is thicker without beeing even stickier than it already is) there is special Spätzle-flour but i think thats hard to find outside of germany
You dont need yogurt or creme fraiche they just need some water (some people dont even use water and just use flour, eggs and salt)
Never do small batches of dough. way too much work... especially bc they freeze very well.
But do do small batches in the water itself or they'll stick together
A rolling boil could destroy them so just stir/swirl the water before dropping them in
They are done when they float to the top
Have a second pot with cold water next to your boiling pot to transfer them to, the cold water stops the cooking and they loose the starch-coating and wont clump afterwards. thats very important if you want to freeze them.
I almost cried when he put in creme freche
@@fritzboxtdeinemutter194 thats not gonna be horrible. They wont be as firm.. but hey we arent italien we wont throw a fit if someone slightly changes german recipes
@@BischKing tell that my old swabian grandma😂😂😂
@@fritzboxtdeinemutter194 honestly theres probably a neighbor of hers with a way worse spätzle recipe than chef johns... I live in munich now and what they sell as Käsespätzle over here is a crime and way worse than some creme fresh in the dough
@@BischKing sell? And you buy something so easy to make? My 1st batch was a basic fresh pasta forced through a cheap plastic colander. BTW, it was commented on favorably by the sous chef of a 3 star restaurant. So, next time you are at the store, see if they have flour, salt, and eggs. And a cheap plastic colander. You're welcome. Bon Appetit Y'all.
I made this for dinner tonigjt and my wife loved it. Too bad I'm sleeping on the couch tonight because I did his intonation all evening and my wife can't stand my voice.
AAHHAGAG
Can you imagine Chef John making recordings for Talking Books? :)
😂😂😂
He has great recipes, but I always speed the videos up because the sing-songy thing sounds like its from the speed & not just the way he talks.
Isn’t that called uptalk?
As someone who comes from the region where Spätzle were invented and I made them a lot: Spätlze are made just by 1 egg per 100gramm flour. and a little water. That's it! Put them in saltet water to boil until they float on the top. then they're done. Small ones like you made are called "Knöpfle" means little buttons. longer ones are spätzle. which ones you make depends on the amount of water you put in. the more liquid the batter, the longer they get. greetings from a swabian
" Spätlze are made just by 1 egg per 100gramm flour. and a little water."
No. there is not "the" spätzle recipe. basically every grandma has her own. Some use 1egg per 100gramm flour, some use 1 egg per 50 gramm flour. Some use all full egg, some add extra egg yolk. It's like with any kind of pasta. flour + liquid, and spätzle are just nudels with an amound of extra liquid.
In Switzerland we layer the cooked "knöpfli" with grated cheese between the layers, then toss on a Rolex watch for garnish.
Das klingt nach den schwäbischen Kässpätzle :)
i think all of Germany enjoys Kässpätzle...I know I DO!!!! Better than any mac and cheese
Its the best version of Mac&Cheese out there. The stuff that makes it so amazing is the alpine mountain cheeses from Austria, Switzerland and Germany. Unbeatable and no one can recreate it accuratly outside of the Alpine region :)
@@timmteller871 I was born and raised in Germany.....Tonight I am actually making Kässpätzle and Bratwurst for dinner. I found this because I was curious if there are Americans attempting to make Kässpätzle and found this. I love Chef John and food wishes. Meine Mama and me always watched him together. He has a great voice to listen to. But boy I MISS REAL GERMAN Kässpätzle ....cheeses in American stores can be very lackluster of choices.
Same. I come from Oberschwaben, very close to the Alps. We actually have a traditional (Käs) spätzle rezept in our family :) I watch Chef John because hes a good cook :D
The narrator makes me feel like I'm on a roller coaster the way his voice goes up and down 😂🤣😂
Julie Dennitts-See, and I thought I was the only one. Sounds like he’s gasping for air by the end of each sentence. Not sure if that’s called inflection, but it’s certainly odd.
Yeah i hate it
Same here, but you do get used to it and I even kind of like it now. It's his signature.
I agree
It took me a while to get used to it but his recipes are the best!
My mother-in-law who was from Switzerland taught me how to make Spaetzle. I love allowing it to cool a bit on a sheet pan and then into the frying pan with some butter. So yummy. She added a bit of cream of wheat and Freshly ground nutmeg in her recipe. The kids always liked theirs with cheese. Precious memories. I treasure her pan to this day. God rest her soul
"I would make these even if they were hard and complicated"....I have made these every holiday but did not do the butter step. I can hardly wait to do so....I cannot tell you how much I love your channel...the expert advice, the happy chef, the lighthearted humor, the excellent tutorials...thank you soooo much.
My trick is I put the batter in a ziplock bag and cut a corner bottom end off slightly. Then use it as a pastry bag and squirt it in to the boiling water. A lot easier!
Nice alternative method!
sounds like a lot of squeezing though...
I do this too! easier than cleaning the mess off the grater, and more control if your dough isn't quite right
Kinda like tiny funnel cakes
Major Havok my mom used to mix them on plate then let it slide off the plate and shave it off into the boiling water with a knife. She learned from her aunt who came from Stuttgart.
2:15 It's gonna work "grate"
Max Brinker grate
*-hahaha-*
Nothing grates quite like this guy's weird cadence. Had to stop watching.
that joke is kinda cheesy.
Max Brinker why
“Thats looking very gut...” 😂
This guy kills me!!!! "Ok, there's a very old German saying... That I just made up".
Chef John really is something else.
Great cook, great recipes and a funny presentation. By far one of the best cooking channels!
He's very funny and makes me smile as I listen to the tone of his voice!
Hey Chef John, you forgot the most important ingredient: Some grated nutmeg for the dough!
With fine greetings from Germany ;-)
Jon Townsends & Sons has a monopoly on the YT nutmeg market.
Was thinking the same!
I agree. You don't need a lot--just a little, but it makes a difference.
I was about to berate him
@@kirbyculp3449 why havent they done a collaboration? Is it because they cant decide on a nutmeg centric dish vs a cayenne flavored meal and cant compromise? I need to seem them work together on a recipe
When my life looks dark and I don't see any reason in doing anything or achieving anything in life, I go on youtube and watch this man's videos. Chef John, you're what gets me up in the morning. You're the voice of God (or some other higher power). I'm sure of it
I made this last night for my fiancé and his brothers and they loved it and were very impressed. They're German and we were in Germany last Oktoberfest and they said it was the real deal :) I was very proud. Thanks chef!
I enjoy listening to your sense of humor! It kills me every time! The food is never complicated to make and is always delicious looking!
I live in Stuttgart which is the Spätzle capital of Germany. Your recipe is great and while the idea of using a cheese grater is ingenious, the resulting noodles are more like what we call Knöple (which means little buttons) since they are rather on the dumplings side. They are still authentic and very good. Spätzle are usually thinner and traditionally they're made with a special wooden board and a flat knife by spreading the dough on the board and then scraping the dough into boiling water with the knife. If you're interested in how they're made, search for Making of Spätzle here in RUclips. It's a short video of an older woman showing someone how it's done.
The last time I googled "Older woman with special board and knife", it certainly was not about making food!!
I do live in Tangstedt, near to Pinneberg. Not really southern, lol! Wanna second you: a great recipe. Very well explained! And about the others: you'll always find one who says: "Well: that's not the way we do it at home."
Poor creatures.
I thank you for your comment and insight. Why are we here and watch this? To learn from each other !
(John Quilter, aka Foodbusker) gave me credits for this statement.
And he's a pro chef.
The knife and board method is how my grandma from Hamburg taught me to make it.
That’s how I was taught, knife and board. But I will try this way next time.
@@peterdoe2617 yep, that's because we really don't do it like that in southern Germany. Nothing wrong with comments like that, constructive criticism is part of life.
I love this guys voice, he sounds so friendly and he's so charismatic!
My brother spent a month in Germany in high school, his host family taught him to make spaetzle, he layered the dumplings with cheddar cheese and black pepper, so rich but so good!! Thank you for this quick recipe, Ive been craving spaetzle for years!!💕
I made these tonight. So easy, uncomplicated and delicious. They were added to chicken soup.
Yes käsespätzle ! This is my favorite dish, ever since I was a young child. The memories this brings back of going on holidays to Germany, Austria and Swiss. They make this dish in different countries and regions, not just Germany. None of them add cayenne, their loss. Just when I thought I couldn't love this channel more. They say the way to a man's heart is through his stomach. Thank you so much, Chef John!
Real quick question? Is the 'd' before the 't' in your last name silent? Never was entirely sure about that kind of thing.
the t is silent and serves no function, but I didn't choose that name,it's pronounced ver-dough-t
Alexander Verdoodt
Don't forget the beautiful dried onions and the smell of the cheese.
indeed !
@@PoliticallyDonutTasty Dried onions???, please explain, give me more Information.
Thanks in advance.
Cheers to you from CHCH, NEW ZEALAND.
The casualness of the phrase "but hey that's their loss" and "okay forget the exact measurements" made me subscribe. Love this channel already.
Ah Chef, we love you! Yes, your pronunciation made me hide under the table. But your execution was actually pretty damn near perfect. Your sense of humour and the fact you don't take yourself too serious makes each video you make an absolute joy to watch. I am so happy to have found this channel.
You are continuously in mid sentence tone with commas, rarely hitting the lower tones heard to notify the end of the sentence. My heart is elevated the whole time and you won't stop squeezing it with your vice grip. I'm going to die.
So you made some dumplings. You think your spaetzle now or somethin?
nice.
tssss...good one!
that might be the perfect reply for a chef john video
*you're
That don't impress me much
Well done! Friendly voice, no long stories about your personal life, just about the spatzle. Thank you!
I followed Chef's John's instructions to the T. I made Spatzle for a dozen people and it was fantastic! Thank you Chef John for another great video
Everytime I hear Chef John's intro I get all giddy and warm inside!
@Chef John / Food Wishes
I'm German and these are actually "Knöpfle" which translates to "small buttons", they originally come from Schwaben, one of the seven Parts of Bavaria (I'm living there).
It's called buttons because one end turns blunt when the dough-drop hits the surface of the water, while the other end remains pointy.
For real Spätzle you need a narrow and wet board where you spread on a thin layer of dough. Then you need some sort of spatula shaped like a butter-knive or a dough-card to scrape of small shavings of that dough right into the boiling water.
....there you are, otherwise you are always doing a great job and sorry for my broken english :)
Excellent comment and very true. This recipe needs nutmeg.
This is about the fifth version of Spaetzle I've watched and love to watch all the tools used to form them. My Mom used to roll bits between her hands to get the noodle shape, then I've watched it with the wooden paddle and knife, two different gadgets that were bought, and now this upside-down grater. This seems like the simplest version and I have one of those graters already. I use this recipe and had formed them with a knife and thin cutting board (replacing Cayenne with freshly ground white pepper and omitting the sour cream/yoghurt addition too). Most recipes use water instead of milk.
I will make these when I need some quick comfort food soup in a big mug. I usually make a few crepes, roll them up, and slice one across the roll to form thin noodles. I cheat and use some Oxo beef flavoring powder in a mug of boiling water and then add some crepe or spaetzle noodles. Thanks for sharing your technique.
John I
Made these Saturday and I’m doubling it and making again. So delicious. I sautéed soy chorizo and some peppers then added the spaetzel. Finished it off with a poached egg. Unbelievable good. Thanks for bringing back to mind my ex mil’s recipe. Now I wish I hadn’t tossed out my old spaetzel maker.
A great recipe for a great dish! I've been making these since I was first introduced to them in high school (ahem…45 years ago) at a dinner put on by my German language teacher/class. There are spätzle presses you can buy-get an all metal one if you do-which work more or less wonderfully for making the right size/shape of noodle, but of course the old school version has you plop several spoonfuls down on a small, wetted wooden cutting board and scrape-say with the edge end of a large spatula-little 'rolls' of batter directly into the boiling water. Another 'you surely already have this implement in your kitchen' which works well is a standard box grater…holding the grater by its handle sideways, and with the largest holes facing DOWN toward the water, you put several spoonfuls of batter inside the grater (over the boiling water) and then scrape the batter into the water using a spatula inserted into the grater through its bottom 'end.' The results are teardrop shapes very comparable to Chef John's flat grater results.
Some tips from experience:
1. Spätzle are one recipe where not a tiny but even a GENEROUS grating of fresh nutmeg added to the batter is a wonderful addition.
2. If your spätzle tend to come out a little too dense/heavy, then add (something like) 1/8th Teaspoon of baking powder to the batter to make them slightly lighter. It doesn't take much.
3. Fresh out of the boiling water, spätzle are a bit larger (due to being water-logged) than they will end up being once drained. So some shrinkage is normal.
4. When in doubt, mix the batter EXTRA WELL and, if possible, at least 15-20 minutes before the dumplings are cooked. Extra mixing and/or waiting time allows the gluten to develop better.
5. The tinier the spätzle are, the better. All of us will manage to drop a honking, too-big glob of batter into the water from time to time, and to my taste the gi-normous dumplings which result don't taste quite as good as the littler ones do. So get/keep 'em all as small as possible.
6. The cooking water doesn't have to be at a rolling boil, and a near-boil is actually fine. If you like to cook these dumplings at a rolling boil and have a lot to make, keep a glass of cold water handy to replenish the pot water from time to time and to moderate the heavy boil at times when the pot is full of dumplings and is more likely to boil over (because a layer of floating dumplings helps retain the heat in the pot).
7. AIM your dumplings into the pot as well as you can. Any batter that drips onto the side of the pan (either inside or outside) or which falls onto the burner below is of course a lost cause.
8. Some recognition, acquired over time by experience, of what is a proper batter consistency is really necessary because the size of eggs can vary and will affect how moist the batter ends up being (i.e., two medium eggs will make a less moist batter than will two jumbo eggs). If in doubt about egg-to-flour ratio due to the varying size of eggs, I would recommend erring on the side of using an additional egg.
9. Black or white pepper, in addition to a modest amount of salt, is a nice addition to the batter as well. Spätzle cooked in salted cooking water are better than if cooked in plain water, but be careful to not overdo it when you salt the water.
10. Spätzle are a nice substitute for potatoes or pasta, and they go well with almost any roast meat/gravy meal. I've even made my own homemade ground turkey breakfast sausage and eaten that over spätzle. (Brown the broken-up sausage in butter and/or oil, add a couple Tablespoons of flour to make a roux, add milk to make a sawmill-style gravy, perhaps add a dollop of sour cream, then season with salt, pepper, and thyme and serve over the dumplings.)
This is wayyyy more instructive than those "pro tips: it's not called this, it is called that!" comments.
I love the variety you give us!! I had this in Germany a long time ago, and this brings memories back and a new recipe to discover! Thank you chef, keep it up!
just made this for my parents...thanks chef john for letting me off the chores hook tonight, you have a spaetzle place in my heart
I had a family member that recently passed that was an absolute expert at making spatzle. Most delicious noodles ever. With a little bit of salt, they’re seriously so addicting.
Nice. In Hungary we have a very similar one. We call it "nokedli". It has loads of ways to make it but the method is the same.
We serve it with stews or eggs. It's the fastest side dish ever.
Love it.
Bernadett David My great grandparents were Hungarian, so lots of recipes came from that side. Chicken Paprikas with nokedli/spaetzle was one of them.
Bernadett David and in slovakia we have Halusky, its simmilar but with potato in batter
@@wpl955g9 Nokedli must be from Austrian (Nockerl) and related to Gnocchi.....
Can you even taste the cayenne anymore, Chef John? Can you?
He mentioned it in older videos; it's not about tasting the cayenne, but the very slight amount of spice opens your taste buds so you taste the other flavours a bit better .
At this point, the withdrawal symptoms would be pretty nasty if he were to leave it out.
cat dog i
I think he's up to a .67 cents a day habit.
@@frankkolton1780 .67 cents? That's 2/3 of a penny. Sorry that just grinds my gears. I'm sure you are a fantastic person : )
I just had these in Hungary, served wth beef and veal goulash! Completely amazing, and now I can't wait to try making these on my own!
Best use of späztle I remember was in Austria. It was pan friend in brown butter, just like with Chef John, and then served underneath a hugely robust venison stew. It was just heavenly. Not so much into venison anymore, but with a beef stew, or even something wildly different like split-pea soup, they are so delicious.
Those look lovely, and as a Swabian, thanks for presenting our favorite side dish to the world.
My father would put two to eight eggs, the more eggs the more yellow your Spätzle gets. And of course he used much more flour in order to make a large batch in order to make lunch the next day, which consisted of Spätzle, onions, eggs, and chopped bacon. It was so good!
First time I tried this - perfect outcome and thoroughly enjoyed. I added garlic and thyme to my butter in the after toast 👍 . Really enjoying the thorough recipes. Thank you.
I love that you eyeball things as opposed to giving exact measurements... Shows that cooking is an art!! Plus, your rhymes/puns are funny. Makes it fun and not so intimidating!!!
Those are nice looking Spätzle/Knöpfle you made! A original swabian spätzledough uses even simpler ingredients, just flour, eggs, water and salt. The dough is normally firmer so you can prepare it the traditional way by scraping it from the board (but only swabian grandmas have perfected this technique).
I would love to see you take on more german food!
This winter I did make this recipe with the cider braised pork shoulder. It was a great pairing. I was surprised at how much I liked the spaetzle. I think it’d make a wonderful chicken and dumplings also.
This channel is my comfort channel. Thank you chef John!
Dear Chef...omg..I made this yesterday for the hubby with braised short ribs..it Was OUT OF THIS WORLD!!! And so easy....I used gluten free wheat flour, Greek yougart, goats milk,perfection..however my cheese thing did not work lol so thank goodness for zip lock bags... I mean easy and so good. ...our new favorite...will try and upload a pick to you
Hi, i am from germany and i like your videos a lot. Your Spätzle how you made it, is called "Knöpfle" means little buttons. Standard Spätzle are longer in shape.
The spätzle maker I got on amazon makes spätzle that looks like knöpfle. I learn something new everyday!!
Krausam depends where you are from, here these are our normal Spätzle
Being raised by German parent, I would agree that it was longer. Giving the appearance of noodles
@@rigdigwus where are you from?
Ante UP bavaria
It is really nice if you add a little freshly grated nutmeg to the flour as well.
I like that you show the different consistencies so we can reach the one wanted. Thank you!
My Hungarian grandmother made her version (nokedli) of this batter recipe in exactly the same way...same consistency. Instead of using any implement to force batter through, she'd place it on a wooden board, wet a knife, section off a ribbon of batter, and scrape small cuts of the ribbon into the water. It made for larger, fluffier and less stringy 'noodles'...best thing ever under chicken paprikas (or on their own). Nice video!!!
I love it when my mom cooks up some homemade Spätzle, especially when she "roasts" them in the pan for a bit so that theyre nice and tender / soft but with a thin and crunchy outer layer
The way this guy talks kills me. Makes me think of the guy on the chills channel, only happy and excited. Very informative. New subscriber!
It's weird how ppl can react so differently. The way he talks literally makes me wanna punch him in the face. Drives me crazy listening to this idiot.
@@dallasonfire604 lol and I love it
I made your Cider Braised Pork on Wednesday, and I'm going home to make this tonight. The pork is the best. I can hardly wait to pair it with this. You make me feel like I can cook!
Hey Chef John, you asked in the blog, why it´s called Spätzle and Spaetzle. In Germany we use ä, ö and ü. Because most languages don´t have this letters in international context we write this words with ae, oe and ue, for example in email adresses.
A real "schwäbische Hausfrau" would not use the grinder or a press but the spätzle are "geschabt". You scratch the dough with a paddle from a wooden board in tiny pieces.
Love your channel and have tried a lot of recipes. All of them were great. Thank you!!!
Love and greetings from germany.
Spatzle pronunciation:
Sh-petz-le
"Sh" - like a librarian, but not as long (sh, not shhhhhhhh!)
"Petz" - like more than one animal companion.
"Le" - as you would say "Let it be" but without the T (and the "it be" )
PandiiMan Absolutely correct.
@@annaturba Yas
@@annaturba and I'm not even German!
@smadge100 ok, Mr. Know it all...
In swiss german, at least in valais, it's pronounced shpetzli, not the german way.
Actually in Germany, we almost never eat these without some kind of sauce. Most of the time some standard meat sauce, but almost never dry. :) Nice video!
In Schwaben (where this is the national dish) there's always extra sauce on the table, they are crazy about sauce, runs through their veins...
@@dahrrg
Yo momma so fat that if she gets a cut then she bleeds gravy.
A lot of Germans I know (from living there) splash some Maggi (liquid seasoning) over it (bit like soy sauce but different)
Dominic Crimmings definitely not what we do in Schwaben.
Sauerbraten, (with gravy of course). spatzle, and red cabbage.😋. My favorite winter meal.
I tried to watch it a second time, just to make sure that I didn't forget anything. But I could not! Your up-and-down voice made me feel dizzy! 🤣🤣🤣 Thank you for the wonderful recipe!
My house mate used to make this when I lived in Austria, long time ago now. He didn't use cream fresh and it was really tasty. He would prepare it with fried onions shopped into rings with melted cheese and black pepper. I'm going to make it right now. Thanks for reminding me of it. Great stuff!
That sounds like how my Swiss grandmother served it, according to my dad. It was one of his favorite food memories.
As long as the holes are at least this big, it's gonna work grate.
I heard that too :P
Oh, yeah! Winter is coming! We LOVE spaetzle. I usually make a big batch and serve it with rouladen or kassler rippchen. Schnitzel is also good! Gotta find my spaetzle presse now and do a grocery shop! Great idea, Chef John! ❤️
You actually need a spaetzle press after this video? I can't get over how simple it is to make.
Oh, no. You don't need a presse. I happen to have one and it's easier with a presse, but you can just do it the way Chef John did. You can also press the dough through the bottom of a colander or other item that has smallish holes.
It's also possible to use one of those steaming pots with holes in the bottom. Really anything with holes works lol.
A presse is the easiest and most efficient way but it's also something you can only use for one task, which is why almost nobody owns one of them.
Is there an echo in here?
buonoedeconomico.it/wp-content/uploads/2016/08/Schiacciapatate-2.jpg
easy as that :)
Just made this as presented. Tripled the recipe for my family of five(3teen boys), hoping for left overs. No such luck with left overs. It turned out perfectly. I used one of those box(4 sided) graters. Still worked great. Served under a batch of butter beef from the slow cooker and fresh steamed green beans.
I have been using your recipes on allrecipes for a long time, and I'm so glad to find out you have a youtube channel. Can't wait to try this.
hmm, I am not an expert and there is a discussion about it in Germany (only outside Swabia I think) too but in my opinion you made "Knöpfle" not Spätzle. Spätzle are cut with a blunt knife or something comparable from a cutting board directly into the water, but very tasty are Spätzle as well as Knöpfle.
PS: as a German student of law I think cayenne in Spätzle dough is quite illegal ;-)
:-) yes
Gruenkohlwiesel, I’m happy that you brought up the cutting board for Spätzel as this how my Gradma made it! Thank You
I am not German, but I have had "Spätzle" many times here in the States. This is how one would normally get it at a restaurant. But in any case, it shows off the wonderful food of Germany, even if it is Americanized.
Yes. The classic version - typically served in places like mountain huts - uses cheese, onions and chives. I have never seen cayenne, but pepper is used.
@Ratko Cevapic thank you for the lesson in history and tradition you gave me, but please be so kind and just read the wikipedia article about "Spätzle". After this we can continue to discuss. Furthermore I think the is no wrong or right - just a modern and a more traditional way doing it.
In Slovakia we make these kind of pasta consists of raw mixed potatoes flour and water if needed and salt. Than we cook it same way. But instead of butter we add some melted bacon cubes and our national cheese called bryndza. In some occasions you can add on top of it sour cream and baked smoked paprika sausage similar to chorizo. We called it halusky (pasta) s bryndzou or bryndzove halusky
Edit: Its considered as our national food, also only Slovakian people make bryndza.
My Slovak grandmother taught me how to make haluski, which are very similar. The dough consists of just flour, egg, a little salt, and milk, and is thicker, not liquid. It is put on a wet, hand held cutting board, and sliced off in little bits into the boiling water. It can be served many ways. The simplest is just to fry some bacon, toss the haluski in the fat, and crumble the crisp bacon on it. It is also served with the rich sweet cream gravy in traditional Slovak style chicken paprikash.
im glad you did this recipe, i tried looking it up once before and the recipe boiled down to "buy a bag of spatzle mix at the store, turn it into dough, use your special spatzle grater, then boil" which is great if you live in Germany but not so useful for the rest of the planet. The video actually had a big fancy thing that looked like a restaurant grade mandolin specifically for spatzle. I actually experimented with the cheese grater method but used the grating side and it shredded little bits of dough isntead of the little chunks you need.
Faster and easier than pasta? Sign me up.
Catie why do you look so familiar
P Zack couldn't tell ya
Catie and better
P Zack she looks like anime warrior lol
For sure girl. I hear that.
It’s like you have an inflection timer. “This is looking JUST ABOUT perfect.”
‘Grate’ another recipe staple to add to my limited culinary skills (which are improving thanks to channels like this):-)
Watched the video once and made this right after. Super easy; the cheese grater works perfectly. The brown butter sauce totally makes the dish.
To this day my favorite dish is spaetzle with sauerkraut and keilbasa.
That's how I've always had it. Though it's been a while.
Have you made any videos on steel cut oats? I feel like you'd make them decadent and hearty. Now that it's fall I'm craving something warm for breakfast that isn't instant.
I sometimes make a savory oatmeal suitable for lunch or a light supper, with Italian sausage meat and a quick tomato sauce (can of tomatoes, squeeze of tomato paste, sauteed onions, garlic, basil, oregano, just a pinch of cloves, red wine). Cook the oats in chicken stock with a bay leaf or 2 added and maybe some diced sun-dried tomatoes thrown in. Cook the meat, breaking up into small pieces, use the fat to start the sautee for the sauce, then when the oatmeal is done add the meat into it. (Remove the bay leaf, of course.) Serve the oatmeal on the bottom, sauce on top, sprinkle with FRESHLY grated Parmesan (the real stuff), then garnish with sliced cherry tomatoes (that you've cooked until just heated through) and fresh basil leaves.
ChrisC that sounds yummy. I've never thought of cooking it in stock. Now I kinda want a breakfast sausage version with a runny fried egg on top.
That would be very good. I'm never energetic enough in the morning to do anything too elaborate though. It's usually all I can manage to make coffee.
ChrisC lolololol I feel you
I make a much simplified savory version with any stock, frozen corn and peas, S&P, then crack an egg and scramble it or leave it cooked whole. Delicious!
Thanks for uploading. I followed your recipe, and they came out great. I never would have thought of the cheese grater to get just the right knotted shape. They reminded me a little bit of the gnochi Italian potato dumplings.
Thanks for this, really brightened up my WFH lunch. I was surprised how easy and fast this was to make!
The recipe I was waiting for, but never expected to get. Thanks Chef John! :)
DTRemcoG I can't stand the way he tries to talk
Ron Morissette Was not really asking for your opinion on that matter. Go watch a video somewhere else.
Hey, Chef John, my Food Wish is Taiwanese Beef Noodle Soup. There used to be an Asian restaurant where I live that had it and it's one of my all-time favorite dishes. Sadly it closed down and was replaced with an Indian restaurant. I like Indian food but there was already a number of Indian restaurants in my town. I've never been able to find Taiwanese Beef Noodle Soup since.
Taiwanese stewed ground pork noodle soup, yummy.
Cliff Hanger à
Thank you! Made your Chicken Paprikash, spaetzle and broccoli spears. One of the best dinners we've had in a long time.
I love watching you make these.I always use a flat dish and scrape the noodles in with a spoon. It works not bad but not as neat as your grater. I make the noodles with Chicken Paprika. Delicious!
His way of speaking cracks me up man. It's so consistently funny.
I have my grandmother's spätzle machine. It was made from a melted down hand grenade... sans explosives obviously
If it were the german 'potato masher' grenade then that would be very appropriate.
Matt Patton obvs
I'm a Norwegian cook. In 1978 I learned how to make spätzle in Hotel Engel, Listal , Suisse!
Especially now in the fall, the Spätzle is important as an accompaniment to game dishes
In Norway this is a unknow dish.
Love the Spätzle
well done! greetings from the heart of the spätzle-region in germany! thank you for all your fine recipes.
His voice just goes 📉📈📉📈📉📈📉
We do toasted butter with bread crumbs oh my delish
A little grated nutmeg in spaetzle batter is also good. This is by far my favorite "pasta." Thanks for the demo, Chef John!
Can't wait to give this a go. Went to the website for the ingredients, and fell in love with the pork shoulder accompaniment.
The way this guy finishes his sentences LMAO
You can really tell when he's reading and when he's talking freely
Dr.D.Wilder I fucking hate it.
Irritating, or what!
yup.. Annoying
I had to stop watching
Beautiful!
It's different from a german spatzle with the milk and creme fraiche but they look great! We can buy 'spaetzle flour' in the supermarket
Joe from Germany
@smadge100
I wrote it for international viewers
Chef John never disappoints me - As a German i must say, you did very, very well and made this dish quite accurate (apart of the Cayenne - But hey.. You would`nt be Chef John without that signature).
I love to eat Spätzle with Mushroom Ragout or a good beef stew. We get them as good instant products here, but now i`m gonna make them just like you did!
My Aunt used to make this when I was a child, but she sprinkled cinnamon on it. We usually ate this with pork chops, but occasionally she would make some and add it to her home-made cream of potato soup. I lived with my Aunt and Uncle on their farm and she made everything from scratch. For the longest time I thought you could only get things like flour, salt, sugar and stuff like that from the grocery store. I never set foot inside a grocery store until I was 10 years old. They had 4 children of their own and we could have gone shopping with her, but we had to be on on Sunday *Church* behaviour, or we could stay home and play outside. I always opted to stay home so I could play outside. I'm 60 now and I still make her recipes and I try to get farm grown produce to make them taste like hers.
We always use a pinch of freshly grated nutmeg. I'll try the cayenne next time.
I think you can use both. ;)
nutmeg sounds really good in this!! i'm gonna try making this recipe this weekend.. i already have all the ingredients!
I wonder how it would taste with some browned garlic up in that sauce!
Happy braised-meat season, everyone!
There's a wonderful German butcher/restaurant in Richmond Virginia called Metzger's that makes a mushroom spatzle that's out of this world. They do saute it a bit more aggressively, until a few of the pieces have some browning on them, and mix in some sautéed mushrooms. That, under a piece of slow-cooked meat, or a super-crispy pork schnitzel, is just phenomenal.
My mom used to make spatzle to put in soup.I haven't thought about them in years and will be making these soon, thanks.
That's easier than I thought! I used to buy pre-made ones. They're amazing with goulash.
Very suprising to see a recipe for Spätzle here. I prefere to make them with 500 g flour, 5 eggs, 150 ml water and about 20 g of salt. Works fine, too. The water should be very salty and boiling with a lot of bubbles and none of them will be sticking to the bottom. They freeze easily thats why I like to make a big batch.
I made this from your recipe, there are several different versions. I think the sour cream made it smooth and creamy. I think yours is the best because you add the melted butter which keeps the noodles separate and not clumping together before you serve them. Thank you, so much, I used the same quantity and it was plenty for 3 people.
Just saw these little dumplings used in another goulash recipe, so very glad I found this handy recipe. Thanks!