You can sprinkle grated cheese on top of cooked spatzle on your platter. Or, cook up browned onion pieces, and pour over the top of your cooked Spatzle .... only once they are cooked, drain, then you can sprinkle, toppings. Just great! I came from a German household. They are so darn good!
Great Homestyle cooking of a German food. These noodles go very nicely with some steamed fresh green beans, add a little fresh cracked black pepper and some sea salt and your in for a treat.
NO DILL !!! NO MILK !!! Eggs, flour, water (carbonated water gives more surface and makes it fluffier) salt,nuttmeg,pepper. The dough must be stired/beaten to get air in it and then press or scrape it. The small ones are called Knoepfle (translated little buttons). Best regards from Swabia.
yes - thank you for the classic notes...we vary these depending on what we want to serve them with and also to make them a "carrier" for good healthy herbs. I'll have to try the carbonated water. In studying traditional foods, I am guessing that the "carbonated" water was originally a fermented "bubbly" beverage.
Thank you my Dad is German I love learning new cooking technics to eat authentic meals. I have a ricer with holes on bottom and inserts. I'm so excited.
Never rinse! Only a,substandard restaurant would rinse so they can make ahead. In grandma's restaurant they made to order. Also whatever maker you use wipe or spray with small amount of oil
we do make these to order, but they can get sticky plus customers thees days are very sensitive to "flour" products so the rinsing is preferable by many
you actually want to rinse these with cold water to stop the cooking process immediately. unless you want to serve them directly or immediately toss them in sauce or sautee with butter.
In the video, you said we could see the recipe with the amounts of ingridents. However when I look in show more there is no link to a recipe. Kinda disappointing. but looks simple enough, and well presented video. Thanks.
Great video. Considering I only want to buy one of these which would you suggest is better. I'm thinking the ricer because I could use it for other uses. Thank you in advance.
M.M. good. Your spaetzle maker works way better than mine. Now I usually just scrape the dough off a board. Still it is very hard to fool with the tide and true recipes. I have never tried the spoon thing. Thanks for posting. Hugs.
scraping them off a board is the Old World way - authentic to the max, low tech...people have been making them by scraping them off a board since they cobbled together eggs, milk and wheat flour. Scraped spaetzle are the Cadillac of them all
Chef Cathy, I'm curious about the rinsing part. Mother was from the German Alsase and transferred the boiled Spaetzle from the water directly into the saute pan of browned butter and onion. Is rinsing traditional?
@@martinacarrasco7545 Just as you also don’t rinse pasta. Its starch is a good component of most any dish (I don’t know if the same is true of spaetzle). Makes a nicer sauce as well.
@@rustydog1236 I can see if I were having company and didn’t want to worry about the cleanup. The batter-laden spaetzle maker is not difficult to clean, but if I’m in a rush, I’d just as soon have it and the bowl all cleaned up earlier in the day.
Honestly? You're doing it almost all wrong - starting with the ingrediences (dill? milk? but no nutmeg?), then you really need to *beat* the dough with a *wooden spoon* until it creates light bubbles. You also better dip the Spätzle press into the simmering water bevor filling in the dough. Also you're holding the press a bit too low, and this will create lumps . Then afterwards you need to blanch the Spätzle in ice water and so on and so forth ... 😢
You can sprinkle grated cheese on top of cooked spatzle on your platter. Or, cook up browned onion pieces, and pour over the top of your cooked Spatzle .... only once they are cooked, drain, then you can sprinkle, toppings. Just great! I came from a German household. They are so darn good!
Thanks for uploading
Great Homestyle cooking of a German food. These noodles go very nicely with some steamed fresh green beans, add a little fresh cracked black pepper and some sea salt and your in for a treat.
NO DILL !!! NO MILK !!! Eggs, flour, water (carbonated water gives more surface and makes it fluffier) salt,nuttmeg,pepper. The dough must be stired/beaten to get air in it and then press or scrape it. The small ones are called Knoepfle (translated little buttons). Best regards from Swabia.
yes - thank you for the classic notes...we vary these depending on what we want to serve them with and also to make them a "carrier" for good healthy herbs. I'll have to try the carbonated water. In studying traditional foods, I am guessing that the "carbonated" water was originally a fermented "bubbly" beverage.
no Pepper!!! Just salt and nutmeg. Water is just for the poor people.
@@muratti72muc No nutmeg!
Thank you my Dad is German I love learning new cooking technics to eat authentic meals. I have a ricer with holes on bottom and inserts. I'm so excited.
I had to stop at the spoon grating on the pan SCREECH!
Thank you for the tips 🥰👑
Never rinse! Only a,substandard restaurant would rinse so they can make ahead. In grandma's restaurant they made to order. Also whatever maker you use wipe or spray with small amount of oil
we do make these to order, but they can get sticky plus customers thees days are very sensitive to "flour" products so the rinsing is preferable by many
you actually want to rinse these with cold water to stop the cooking process immediately. unless you want to serve them directly or immediately toss them in sauce or sautee with butter.
In the video, you said we could see the recipe with the amounts of ingridents. However when I look in show more there is no link to a recipe. Kinda disappointing. but looks simple enough, and well presented video. Thanks.
Great video. Considering I only want to buy one of these which would you suggest is better. I'm thinking the ricer because I could use it for other uses. Thank you in advance.
thanks for that! i'll give this a go. can i also spritz with a light spray of olive oil to keep them from sticking together?
Similar to Riwwle, rivels, a Pa Dutch thing. I'd make it much dryer though and crumble them in by hand for like soup though
M.M. good. Your spaetzle maker works way better than mine. Now I usually just scrape the dough off a board. Still it is very hard to fool with the tide and true recipes. I have never tried the spoon thing. Thanks for posting. Hugs.
scraping them off a board is the Old World way - authentic to the max, low tech...people have been making them by scraping them off a board since they cobbled together eggs, milk and wheat flour. Scraped spaetzle are the Cadillac of them all
Thank you for you tip on using any flour. I was just wondering what to use
Out of all the videos I watched you the first one to pronounce "spaetzle" the right way 🤗
Actually, it's the wrong way. The last "e" is not silent. "sh-payts-luh" is the correct pronunciation.
Thanks very informative. Just bought a spaetzle maker at a garage sale. Looking forward to using your recipes. Have you ever used tapioca flour?
Penny Kuehl Yes, but it does need to be combined with other flours (gluten or non gluten) in order to hold its shape.
try adding a bit of cornmeal if you want as well - Chef Cathy
Penny Kuehl I don't know about tapioca but you can use cream of wheat cereal or corn meal. They taste completely different but are good.
Chef Cathy, I'm curious about the rinsing part. Mother was from the German Alsase and transferred the boiled Spaetzle from the water directly into the saute pan of browned butter and onion. Is rinsing traditional?
NO!
No never rinsethe spaetzle
@@martinacarrasco7545 Just as you also don’t rinse pasta. Its starch is a good component of most any dish (I don’t know if the same is true of spaetzle). Makes a nicer sauce as well.
Anyone else see the ghost at 6:07?
After cooking can these be dried out and cooked later, or even frozen?
Yes! They can be dried out or frozen. I have done both, but they are so simple fresh is always good!
Mary Burt never tried it but I don't know why you would. The whole process is less than 10 minutes.
@@rustydog1236 I can see if I were having company and didn’t want to worry about the cleanup. The batter-laden spaetzle maker is not difficult to clean, but if I’m in a rush, I’d just as soon have it and the bowl all cleaned up earlier in the day.
Old world ghost appears at 06:09-06:10. Right in front of the stainless steel counter.
I see what you mean! ....interesting...
@@lakeclearlodge its an edit (smile)
@@nutritionalenergetics7362 no, I think it's a ghost
You should give the quantities, other videos do.
Where is the recipe?
MI
HELP! I was born vegetarian & am vegan. Pls somebody kindly help me! What is the best vegan substitute for eggs!?!?!?
Egg replacer and add almond milk.
Epic wave Wau! Almond milk! Good to know that they work! Thank you very much!!!!
sorry it's spaetzle not Spaetzel !
Recipe and amounts would have been helpful 😖
Honestly? You're doing it almost all wrong - starting with the ingrediences (dill? milk? but no nutmeg?), then you really need to *beat* the dough with a *wooden spoon* until it creates light bubbles. You also better dip the Spätzle press into the simmering water bevor filling in the dough. Also you're holding the press a bit too low, and this will create lumps . Then afterwards you need to blanch the Spätzle in ice water and so on and so forth ... 😢
Domt forget she didnt even let the dough Rest so the gluten can develop
Rest the dough to relax the gluten
You beat the dough to develop gluten
Ummm...Spaetzle does NOT rhyme with pretzel. Nope.