Best video online ! No blah blah short and to the point with good photos and all the information and tips needed to make it perfect. I know the mistakes I have made in the past my dough was too runny ! Thanks so much for showing EXACTLY how it should look. Adding the flour last to get the texture is a great tip and thanks for using a small batch of 3 eggs instead of 5 for us to do a test run ha ha Thanks so much. Will make it now and get back to you !
Hello my dear, the SPÄTZLE looks absolutely authentic, this is a delicious recipe that you cooked very well! Very well done👍😋 Best regards from Germany/Bavaria and me, Da Wolfe 😁👨🍳
The Baden-Württemberg view is: Spätzle are noodles. Scraped from a wooden board into boiling water or at least made with a "Spätzlepresse" (Spätzle press). Made with a Spätzle slicer, like here, you get little knobs, not noodles. Therefore we call this "Knöpfle", not Spätzle. For me, it's like calling all kinds of Italien pasta just spaghetti :-)
Hello again! I was just pondering making some chicken soup with drobonci.......evidently a cousin to your Spaetzel. It was made by poor immigrants in my old neighborhood from Eastern Europe. The ingredients are pared down: flour, egg, salt. The same hot water and temp. Put the mixed amount (as much or little as you need) onto a dinner plate. Then dunk a butter knife in the hot water and scrape off the drobonci, dip the knife and repeat. Wait till they float and scoop out. Serve with chicken and a vinegar and oil salad or keep on the side to be added to your chicken soup only when serving. I think I will try yours soon! :)
Just wondering... a German lady lived nextdoor when I was a child. Many moons ago. She made vegitable soup and dropped dumplings type balls in. A little bigger than a golf ball. It was so delicious. Light and airy. Iv never found a recipe. Dont know what it's called. Hoping you or your viewers might have an idea. Thank you!
That almost sounds like matzo ball soup, but I wonder if it was something more like knoephle. Look at photos of knoephle in google and see if it looks how you remember your neighbor's soup.
What is it that people don´t understand makin German Spätzle, there is no f..... nutmeg in it. Nutmeg is something that proberbly someone from USA evented.
The recipe I'm using here literally comes from a German woman who got it from her German grandmother (in Germany). It's almost like when you have tens of millions of people across an entire country, you get different recipes for stuff. There is no single "German spatzle" recipe any more than there is a single "Italian tomato sauce" recipe. I'm curious if you have ever actually tried it? The nutmeg is a nice touch.
german professional cooks usually put nutmeg into their spätzle. like those ones: ruclips.net/video/5ZlMFjxC4Lw/видео.htmlsi=7gv_3vr5Ji1buVrr ruclips.net/video/fyW4mKonUeY/видео.htmlsi=i2IHRZlPdL6J_yr6
Best video online ! No blah blah short and to the point with good photos and all the information and tips needed to make it perfect. I know the mistakes I have made in the past my dough was too runny ! Thanks so much for showing EXACTLY how it should look. Adding the flour last to get the texture is a great tip and thanks for using a small batch of 3 eggs instead of 5 for us to do a test run ha ha Thanks so much. Will make it now and get back to you !
Thank you Linda, I'm glad you enjoyed the video.
Nice!!! Haven’t had spaetzel since I was stationed in Germany back in the late 80s!
So cool!! Thanks for the info!!
Awesome! I needed this recipe. Thanks
Never heard of it, but looks good! I'm gonna try it with mushroom sauce! Thank you!
Spaetzle!! Oh, yes, it's awesome! Watching this video makes me want some now! God bless!
Hello my dear, the SPÄTZLE looks absolutely authentic, this is a delicious recipe that you cooked very well! Very well done👍😋
Best regards from Germany/Bavaria and me, Da Wolfe 😁👨🍳
Thank you Da Wolfe, I really appreciate your comment!
The Baden-Württemberg view is: Spätzle are noodles. Scraped from a wooden board into boiling water or at least made with a "Spätzlepresse" (Spätzle press). Made with a Spätzle slicer, like here, you get little knobs, not noodles. Therefore we call this "Knöpfle", not Spätzle. For me, it's like calling all kinds of Italien pasta just spaghetti :-)
@@Tardis... Danke. So much to learn about German cuisine.
Hello again! I was just pondering making some chicken soup with drobonci.......evidently a cousin to your Spaetzel. It was made by poor immigrants in my old neighborhood from Eastern Europe. The ingredients are pared down: flour, egg, salt. The same hot water and temp. Put the mixed amount (as much or little as you need) onto a dinner plate. Then dunk a butter knife in the hot water and scrape off the drobonci, dip the knife and repeat. Wait till they float and scoop out. Serve with chicken and a vinegar and oil salad or keep on the side to be added to your chicken soup only when serving. I think I will try yours soon! :)
Sounds delicious!
I like to use spaetzel as a base on top of which is served Hungarian fricassees such as chicken paprikash or goulash.
Yummy , just made it quick and tasty 😋
After the second plate, knowing you are aiming at a 2 am reheat bowl, trust me this is good stuff.
👍
Just wondering... a German lady lived nextdoor when I was a child. Many moons ago. She made vegitable soup and dropped dumplings type balls in. A little bigger than a golf ball. It was so delicious. Light and airy. Iv never found a recipe. Dont know what it's called. Hoping you or your viewers might have an idea. Thank you!
That almost sounds like matzo ball soup, but I wonder if it was something more like knoephle. Look at photos of knoephle in google and see if it looks how you remember your neighbor's soup.
Do an image search for "bayrische knödel" and decide for yourself what comes close to what you remember. They can be super delicious :)
i never see actual german videos using milk, only egg (and sometimes water)
What is it that people don´t understand makin German Spätzle, there is no f..... nutmeg in it. Nutmeg is something that proberbly someone from USA evented.
The recipe I'm using here literally comes from a German woman who got it from her German grandmother (in Germany). It's almost like when you have tens of millions of people across an entire country, you get different recipes for stuff. There is no single "German spatzle" recipe any more than there is a single "Italian tomato sauce" recipe.
I'm curious if you have ever actually tried it? The nutmeg is a nice touch.
Nutmeg is absolutely used in most authentic swabian recipes .
german professional cooks usually put nutmeg into their spätzle.
like those ones:
ruclips.net/video/5ZlMFjxC4Lw/видео.htmlsi=7gv_3vr5Ji1buVrr
ruclips.net/video/fyW4mKonUeY/видео.htmlsi=i2IHRZlPdL6J_yr6