Spaetzle

Page: thetakeout.com/why-spaetzle-is-the-winter-noodle-to-rule-them-all-1821784144

Cuisine: German/Austrian/Swiss | Course Type: Sides

(1 review)

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Recipe Review

My technique needs work, but I did enjoy making these and they were pretty tasty. Not having a spaetzle press, I opted for a tip from the comments to try piping the dough into the boiling water. I learned a couple of things, primarily to make the hole in the piping bag even smaller than I thought, and to allow it to drizzle into the water by gravity more than squeezing it out like icing. Also it makes a pretty big batch; I will definitely end up freezing some and seeing how it reheats.

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Comments

kaye16 - 15th January 2018
We *love* spaetzle. Santa finally brought me a gadget for it -- kind of a flat grater that someone's leaned their elbow on to make a slight dent, with one end rounded to sit over the edge of the pot of boiling water.
Very easy to make up the dough and let it rest, then cook the rest of dinner and finish up the spaetzle at the last minute.
There are several techniques for making it, one is cutting off the end of a board, another uses a kind of mouli grater thing.
The recipe I use (from Moosewood Restaurant Cooks at Home) would have 3 cups of flour for 4 eggs and uses milk instead of water, also salt pepper and a bit of freshly grated nutmeg (which I don't always use).

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