This week to have with paprika chicken.
I have found a recipe...but...are they easy to get right, or are there special tips and tricks? Do they taste like pasta? TIA

wheelz - 2019-05-20 18:37:00

Uli will be along shortly. ;)
Make sure the batter is wet (my first attempt was a total fail, as it was too dry). Not sure what recipe I used on the second attempt, but it was basic (will look shortly). They didn't really taste of anything, more a flavour carrier. I will have to get my Bavarian friend to make some next time she is up here, as they were fun to make. (She gave me a spaetzel thingy, as her partner raves about them - spaetzels).

I think I used utube to work it all out, but it was a few years back.

unknowndisorder - 2019-05-20 19:07:00

sure they taste like pasta, afterall its flour milk and egg.but the texture is so different. Very easy to make. Have a very large pot with salted boiling water ready
I F you own a spaetzli machine, like me, there is nothing to it. But if you have to make them by hand- watch a video. That takes a bit practise to get them right.. or use a very large holed colander ,50 mm holes, or make up a gadget.use a spatula to scrape the dough through the holes directly into the boiling water.cook until rising to the top, scoop out into cold water.
Reheat later when needed. Also freeze very well. Good luck

lilyfield - 2019-05-20 19:16:00

Lilyfield, could you share your recipe, please.

unknowndisorder - 2019-05-20 19:18:00

I do nothave one as such. To each cup of flour add one egg, some saltsome milk powder
Owder use

I do not usea recipe as such
A cup of flour, one egg, fresh milk or the equivelent powder and water, beat all together to a very heavy dough that drops of a spoon.a lot of beating is needed, I use an electric cake mixer for this. But wooden spoon will do.

Here, found a recipe in my 60 year old Swiss cookbook from my
Apprentisship

300 g flour, 2-3 eggs,2-2.5 dl milk and water,1 tbsp salt
Beat dough until bubbles appear. Leave to rest 30 min.

lilyfield - 2019-05-20 20:15:00

Thank you :)

unknowndisorder - 2019-05-20 20:26:00

Thanks...watched a clip using a colander, looks like it could be messy affair!
The recipe I'm using is 1 cup flour, 2 eggs, 20g melted butter, 1/2t salt, pinch pepper, 1/4c milk.
Once the spaetzle are cooked, they're then sautéed in butter and sprinkled with chopped parsley.
Be a change to using rice or mashed spud with a casserole...just hope the effort is worth it.

wheelz - 2019-05-20 22:22:00

unknowndisorder wrote:

Uli will be along shortly. ;)

Not sooo shortly - but yes. Has anyone tried them yet?

uli - 2019-05-27 17:13:00

uli wrote:

Not sooo shortly - but yes. Has anyone tried them yet?

Lol, I spotted you had posted so went to see if you'd posted in this thread yet, must have been at the same time you were posting.

BAvarian friend isn't up for a couple of months or so, so I am leaving it till she gets here.

unknowndisorder - 2019-05-27 17:15:00

lilyfield wrote:

sure they taste like pasta, after all its flour milk and egg.but the texture is so different. Very easy to make. Have a very large pot with salted boiling water ready

NOOO - never milk.

It is flour, eggs, salt and water like any other pasta dough.

I do not have a "special recipe. It depends if you do the original and scrape them off a board into boiling water or if you use any of the many gadgets. The dough needs to be at a certain consistency depending on how you finish them - press, scrape etc.

uli - 2019-05-27 17:17:00

The member deleted this message.

wheelz - 2019-06-06 21:45:00

Made them once.. nothing tricky or special about them IMO.

karlymouse - 2019-06-08 00:21:00

ohhhh Spätzle! they were the speciality of where I lived in south Germany (Schwabenland) and as my husband was born and bred there and worked as a hotel chef, he is pretty much an expert on making it ;) He has a whole kitchen drawer full of various Spätzle devices , I love Käsespatzle (with cheese and fried onion) but yesterday he made wholemeal Spätzle with sauerkraut and bacon..was delicious!

mariebee4 - 2019-06-08 14:29:00

Made spaetzle tonight to have with Chicken Paprikash...first mix, the wet and dry ratio was off, ending up working it too much...tried again, seemed a better mix, cooked it off after pushing thru a colander...didn't really get any length to them. End result was ok...hubby enjoyed it...but I wouldn't have a clue as what texture or taste I was supposed to achieve. Don't think I'll bother again.

wheelz - 2019-06-10 22:19:00

Sad to hear that wheelz.

Try to bother again and get a good recipe - depending on which gadget you want to use.

Personally I am a firm believer of the "scrape off the board" people, as the dough will be firm enough not to make anything silly like dripping off the board etc.

But if you have any of the gadgets the dough needs to be less stiff to get through the various holes ...

good luck!

uli - 2019-07-21 16:59:00

I made last week using pot steamer to push dough through the holes, makes little crescent shapes. Board and knife makes noodle strands.
Once boiled and drained I layer with fried onions and tastier types of cheeses and bake. Yummy and just a nice change from rice and potatoes for dinner.

tinabops - 2019-07-28 16:43:00