What is Spaetzle? How is it cooked?
We had Spaetzle for lunch today. I've never had Spaetzle and couldn't figure out the ingredients or cooking method.
Best Answer
Spaetzle is basically a noodle. Throw together egg, flour and salt (maybe some water to thin it out) and force it through a mold. Anything with holes can be used as a mold (for instance, I've used my old metal colander and that would work fine). Once the dough is formed into little pieces (it doesn't usually hold together for long threads), put it in boiling water to cook for a few minutes and dress it to eat however you desire.
Note: some people say Spaetzle is a noodle, some say a dumpling, I have no preference, I just call it tasty!
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What is the difference between spaetzle and pasta?
Usually when you make pasta, you form a dense dough from flour and eggs, which you knead, rest, roll, and cut until your arms feel like they're on the verge of falling off. To make spaetzle, you just mix flour, egg, and a bit of milk into a pancake batter-like consistency.What do you eat spaetzle with?
Serve the spaetzle with creamy mushroom sauce or mushroom gravy. Serve with authentic veal wiener schnitzel or jaegerschnitzel with mushroom sauce. Spaetzle goes well with Hungarian chicken paprikash and Hungarian goulash. Top the spaetzle with caramelized onions.What is the difference between spaetzle and egg noodles?
Spaetzle are made with flour, eggs, and milk (or water) \u2013 you could say they are German egg noodles. The easiest way to make them at home is by using a spaetzle maker. There are many different ones but the one we use is a board with holes in it which comes with a scraper (like this one ).Should spaetzle be al dente?
Spaetzle will never be as 'al dente' as a great Italian pasta. But they can be overcooked. Instead of light and fluffy, they can easily become soggy and mushy. Fresh spaetzle require a cooking time no longer than two minutes.Spätzle Recipe - How to Make Spätzle or Spaetzle (Tiny German Dumplings)
More answers regarding what is Spaetzle? How is it cooked?
Answer 2
The ingredients are pretty similar to Italian egg pasta: wheat flour, eggs, salt, and water. The amount of eggs used is more, though, so that the consistency is that of a fairly thick batter instead of a dough. This batter is typically pressed through a coarse strainer into boiling water.
More details at wikipedia.
Answer 3
The methods listed here are good for making it. A simple dough forced into boiling, salted water. My grandmother Tauscher would make it, then drain and toss with some fresh farmstead butter and chopped fresh parsley or sometimes dill. Heavenly.
Answer 4
My grandmother -in-law ( grew up in Austria) made the dough/batter as described ; then took a spoon and scooped bite size bits into a large pot of boiling water. She did this very fast , at a rate of about one pound of dough a minute. Later , she would fry them in goose grease with mild spices.
Answer 5
My grandmother would make this using a small amount of the dough and flattening with a fork, and then dredging it thru flower before putting into boiling chicken broth for our chicken noodle soup. She would also do the same technique and add to our potato soup.
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