The consistency of spaetzle dough depends on which kind of spaetzle you want to achieve. For longer and thinner spaetzle it is advantageous to have a more liquid dough.
Thanks to the expansion of Aldi and Lidl, premade spaetzle are easily available. Actually in Germany they are very popular, as making homemade Spaetzle can be a messy and time consuming task. These Spaetzle are not as soft as homemade spaetzle but a welcome substitute when time is precious. You can cook premade spaetzle similar to pasta. Add to boiled, salted water and leave to cook for minutes. After strain the cooked spaetzle in a colander. If you want you can add a little butter to them before serving.
Yes you can prepare Spaetzle in big batches in advance. When warming them up again, you can add a little butter. Always warm up with a lid on otherwise the Spaetzle could dry out. Sometimes you can follow a recipe to a tee, but some things are still not right. Spaetzle in Germany are often served as a side dish. However they can also be the main start in a dish for example when having kaesespaetzle or spaetzle with jager sauce a mushroom sauce.
I also recommend you try this recipe for Kaesespaetzle cheese spaetzle with caramelized onions. I have been looking for a good receipt that will proportion down for 1 person, as I live alone.
So I tried a 1 egg version of your reciept and the results were excellent. Now I have a large one when my family comes over and one I have have on my own. Spatzle is very versatile and love the texture. I have the Goldspatz Spatzlehobel version. I bit pricey but has lasted years of hard use, and stands up to the dishwasher. Hi Karl, thanks for your comment. What a good idea of scaling down the recipe! Thanks also for the tip with the Goldspatz Hobel - it is always good have a recommendation before purchasing.
Thank you. I love the video. I will add it to the post for everyone to see. Thanks for recommending it. Oh I was going to ask exactly that, if the GEFU one is any good, so I'm very pleased to have two of my favourite German food bloggers giving it the seal of approval!
I've tried unsuccessfully with one of the squeeze Spaetzle makers, with a potato ricer and with something else, though I can't remember what It is great isn't it. Yes its really practical. They taste so much better homemade! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Put them in a dish and add a knob of butter if you like.
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We also love to crisp them up in some butter and then scramble in a few eggs the morning after. Very yummy! Thank you, Candace! My daughter will likewise inherit mine one day :. My Grandmother from Germany made them also to go with her pot roast. She used to toast plain breadcrumbs with butter in a frying pan then toss them with the spaetzle! So good! I spent a year in Germany Schwabenland, specifically after college.
Love using my stand mixer to do the hard work. Even my husband likes it, and he had proclaimed over the years to not like spaetzle. Thank you! This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jump to Recipe Print Recipe. Perfect texture and perfect flavor, these authentic German Spaetzle are just like you know and love them from the Swabia region of Southern Germany! Print Recipe 4. Prep Time 25 mins.
Cook Time 10 mins. Total Time 35 mins. Course Pasta, Side Dish. Cuisine German. Servings 6 servings. Calories kcal. US Customary Metric. Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them.
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