How to Make Homemade Spaetzle with a Colander
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- Опубликовано: 1 окт 2024
- Join us in the Test Kitchen with Nicki Sizemore! This week, Nicki shows us how to make a homemade spaetzle using a colander. This recipe is derived from the Michigan episode of Moveable Feast.
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Nice video and there is definately some truth about Spätzle in it.
Here is how Spätzle are actually being made the traditional way. It is really simple:
Start off with about 1 egg per 100g of flour.
Add water until the consistency is right. That is when the batter is still runny, but also tears while dripping.
Salt and maybe even spices or herbs to taste.
Traditionally they are scraped off of a cuttingboard, so obviously thats a viable option as well.
Just make sure your cuttingboard and your scraper are wet at all times to prevent sticking.
If you add milk to the batter instead of water you get something we call "Backspätzle" or in english "baking spaetzle". It sounds similar but is something very different, as these are intended for deep frying - thats what you actually made in vour video. Oh another fact about Spätzle, traditionally they are made with spelt flour instead of wheat flour, but that tradition has gone lost even here.
Greetings from Swabia - the region of germany where Spätzle originally come from.
Good idea!. You should show more angles though to illustrate how the batter goes through the holes of the colander and drop into the water, and maybe discuss what can go wrong--like maybe your herbs are not chopped finely enough, the size of the holes on the colander, what the history of spaetzle is and where it is popular, how to finish it, what goes with it....
They basically are noodles and depending on what spices or herbs you add to them, they are just as versatile as any other noodle.
The rought texture makes them absorb a lot of sauce and you can even add them to a broth.
They also go well just with some brown butter or alternatively with some caramelized onions and cheese.
Thank you. I was gonna buy Spaetzle maker😆
Interesting...so many different ways to make them. I use 1 egg per cup (about 200gm) of flour.
Salt, water, mix and make by hand, or use a perforated metal plate placed over the simmering water. maker. Mine are round little dumplings, not the runny long noodles.
Sometimes I will add milk instead of water, but mostly use water or half milk half water.
Schpay•zlee
My husband uses these plans from Woodprix and is very happy with them. However. I love yours!