Spätzle Recipe - How to Make Spätzle or Spaetzle (Tiny German Dumplings)
Learn how to make a Spätzle/Spaetzle Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this fast and easy Spätzle/Spaetzle recipe!
Spaetzle Recipe | German Spätzle Recipe | Kettle Main Kitchen
Spätzle is a type of pasta made with fresh eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol.
Spaetzle, literally translated from German as little sparrow, is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg.In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).
Spätzle Ingredients
• Egg
• Maida
• Salt
• Black pepper
• Nutmeg powder
• Milk if required
• Butter
• Parsley dry or fresh
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SPAETZLE -- HOMEMADE GERMAN DUMPLINGS/NOODLES
This is longtime favorite of mine. These little dough noodles are heavenly comfort food and pair well with sauerbraten and sweet and sour red cabbage. Spätzle, or Knöpfle, also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky, is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol. Spätzle is the Swabian diminutive of sparrow. Before the use of mechanical devices, the pasta was shaped by hand or with a spoon and the results resembled Spatzen (plural of Spatz, meaning sparrows, sparrow is Spatz or Sperling in German; Spätzle is the diminutive of Spatz, unchanged in plural).
SPAETZLE
INGREDIENTS
2 cups all-purpose flour
1 tablespoon minced fresh parsley
1/2 teaspoon nutmeg
6 large eggs
1/2 cup milk (maybe less)
1/4 cup butter
INSTRUCTIONS
1. In a large mixing bowl, whisk together flour, parsley, and nutmeg.
2. In a separate bowl, lightly beat eggs.
3. Alternate between stirring in beaten eggs and milk to the flour mixture until you have a smooth batter. Let the batter rest for 30 minutes at room temperature.
4. Meanwhile bring a pot of salted water to a boil.
5. Pour spaetzle dough through a spaetzle maker or colander directly into the boiling water so that small, elongated drops fall in.
6. Boil until spaetzle rises to the top. Use a slotted spoon to remove spaetzle from water.
7. Melt butter in a skillet over medium heat. Place drained spaetzle directly into butter and fry 2 to 3 minutes. Serve hot and garnish with more minced parsley.
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Trucs et astuces pour réaliser des spaetzles comme en Alsace
Stéfan Baudic chef du restaurant Au coin des pucelles à Strasbourg vous montre comment réaliser les vrais spaetzles alsaciens.
Plus d'infos :
#cuisine #spaetzles #alsace #gastronomie
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Listen up, aspiring chefs: if you want to be the best in the game, then aspire to be like Chef Andre Soltner. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine and receive every food award out there, he missed four days of work. Yes, you read correctly, only FOUR DAYS missed in 34 YEARS.
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