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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Spaetzle Recipe Swabian Style
Traditional Swabian Spaetzle Recipe:
This spaetzle recipe is probably the most traditional one in Germany. It is an authentic Swabian spaetzle recipe. Usually made by hand, but in this recipe, I will show you how to use a stand mixer and spaetzle maker to make homemade spaetzle easy and fast.
Easy Spaetzle Recipe - How to make perfect Spätzle Noodles
Homemade Spaetzle Recipe and how to I make perfect Spätzle noodles from scratch. I also use a spaetzle maker, or you can use a spaetzle press too or do the tiring scraping technique as shown in the video at the end.
Read and Print here the full Spaetzle recipe -
I also talk about the different all purpose flour variations in the blog post so to make spaetzle and why it might matter which flour to use.
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--Ingredients and what you will need (as per the clip)--
!For the Spaetzle dough:
250 grams All purpose flour (please see in post for info about flour) or 8.8 oz or 2 cups
1 Teaspoon Salt
3 whole Eggs
70 milliliter Water or 2.4 fl oz
!To cook the Spaetzle:
Large pot
Water
2 Teaspoons Salt
a Spaetzle maker or Spaetzle press ( please see in post for more info)
Again, the full recipe can be printed at masalaherb.com
Music with permission by JCM - Portal -
Creative commons license
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Spaetzle -- homemade noodles in 20 minutes!
Spaetzle Recipe
Serves 6-8 as a side dish or first course
4 large eggs (200g without shell)
235g milk or water (8 oz) (1 cup)
4 tsp Diamond Crystal Kosher salt (or 2 tsp table salt)
425g unbleached all-purpose flour (15 oz) (3 cups)
4 Tbsp butter and/or sauce for serving
Norpro Spaetzle Maker:
Knoepfle - Swiss Spaetzle Recipe
KNOEPFLE // CRAZYFORCRUST.COM
Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.