My dad died almost 8 yrs ago and this was a meal he made that I loved. Mum has Alzheimer’s so has never been able to tell me how to make it. I still haven’t found his old recipe book (I think mum may have lost it, she was very confused after he died). Yours looks so much like how he made his. Thank you for sharing and giving me back a bit of my dad.
Real sorry to hear about your mom and dad. My mom had Alzheimer's. It's no picnic. It's very sad. She had it for four years and finally her body just shut down. In the state she was in, it was a blessing.
My German born father passed away 10 years ago, and my mother also passed away. I miss all the German cooking and recipes. Just listening to this lady's voice reminds me of my childhood. Thinking of you and wishing you peace. I cared for family members with Alz. It is not easy. Sending you strength ❤
I am sorry that you have lost so much. Your father and the mother that you know so well. I am very happy that you found a recipe that reminds you of your father. I hope that it tastes like his love and hugs.
My father was born in Berlin, I don't believe I had American food until the school cafeteria. He made this dish often but he would add cream and no onions. So yummy 😋. Thank you. I have his noodle press he made about 60 years ago, a treasure.
Music is not necessary, Your voice is really nice and soft and the sound of the ingredients cooking it’s enough I love to see you cooking I have learned a few things I love your channel
@@rosemarywalker4675 She should use Johann Sebastian Bach or Beethoven or Mozart piano music for these videos. Maybe she could use Bach's Goldberg variations on the piano as background music or "Bach ground music" for the video?
I learned to make this more than 40 years ago from a little old lady in the Bavarian Allgau. She taught me to make a base of limburger cheese on the bottom before alternating the layers of spaetzle and cheese. Good stuff.
I'm about to make this dish for my wife this upcoming Sunday! I hope to impress her. I'm hispanic so this is my first time getting into German cuisine :)
My mom is from Augsburg, she has many German friends here in Washington. One of her friends made spatzlels like you did, my mom would call hers spaghetti. Our spatzles are made with a Spatzlehobel ( I have one that my godmother gave me years ago, and I’ve given one to our daughter) they are more small pieces. But essentially he same thing. ( you posted this recipe on my 40th Anniversary!) thank you for all your German recipes! I am so glad I found your UTube channel!
Welcome to my channel! Great, my grandparents lived in Augsburg (Haunstetten), I love that town! The very short Spätzle are also called "Knöpfle" in Swabia as I have been told by a friend from Stuttgart. I never tried to use a Spätzle Hobel, only made them from a cutting board once. Making Späzle is very much fun to me. Have fun with the videos!
This looks like a dish I had one year at the Christmas Markets in Germany. I just never knew what it was called. The vendor at the Market cooked it in a huge flat pan and mixed everything together. Really good. Thank you for showing us how to make it. My husband was born in Germany and his mother was from there. She made Spaetzle like you mentioned, cutting it into the water with a knife. I usually buy dried Spaetzle from the store. Not as good, but easier. I have to try making some. I do have a press for making it.
I was introduced to späetzle by my German friend from the south of Germany. My recipe called for more eggs, as you mentioned, but heavier, so I must try this recipe. I usually eat them with goulash. The tool for making them that I used is called a potato ricer, it looks exactly the same. Thank you for making German food known outside Germany. Greetings from Dublin!
Whenever I've been to restaurants serving German food I always have loved the Spaetzle, but I have never seen it made, so I have saved and printed this out, I can't wait to try it. Thank you!
The information about being able to freeze them them means I can make a full recipe and not worry about any "going bad" before I can eat them! Thanks for including that idea.
My Oma made just about everything under the sun, but I can't ever recall her making spätzle for us (I'm 2nd generation American). Or maybe she did, and I just didn't realize it. :D The recipe is quite similar to what she called "auflauf," which was just 1 cup flour, 1 cup milk, and four eggs -- a college staple for me. You'd then preheat an iron skillet with some browned butter, pour the batter in, and bake for a few minutes. You'll know if you did it right if the edges get super puffy. Top with fresh cream and fruit or maple syrup. My favorite breakfast. [edit] My mom just confirmed that she did make spätzle and that I was probably just too young to remember. Sadly, she (my Oma) passed away when I was about seven or eight years old.
I’m only 64 and I’ve been making this dish about 50 some years now. I still do it the way my Oma did using only flour and 8 eggs plus 4 yolks using a cutting board and knife. My family loves it for holidays. (My Oma, die Mattie and mein Ehemann are very messy cooks)
I recently discovered your website and UA-cam channel, and I'm very glad I did. I made this käsespätzle for a party, and everyone loved it! I look forward to checking out your other recipes!
When we make fresh Spätzle, which takes some work to do, we make about 10 times more than you did. The rest we do freeze in to use it later. Bacon an onions, I love that taste, they are a must. Good job.
You don’t need to purchase a spaetzl maker if you have a A pizza pan with holes in it that’s nonstick. Spray that with Pam on both sides, stick it over your pot of boiling water, pour a ladle full of your batter and push it through with a cake spatula. A lot easier and it makes better spaetzl. When I put it in the strainer I throw a little olive oil on it so they don’t stick. You can make a couple of batches, lay them flat on a cookie sheet and put them in the freezer, then break them up and put them in a Ziploc bag. Having extra frozen makes an easy side dish if you’re ever rushed.
I have made Spaetzle for many, many years and enjoyed watching your video , where you added bacon. Great idea! When I made them there was always dough running over the edge, you showed how to make them so easily.
Oh, yummy goodness! I so love spaetzle! Many years ago I purchased a solid spaetzle press but it is a bit heavy for me to lift now. I think it is a little bigger than the one you are using. Back then I could lift it. Now, well, not so much. It doesn't come apart for cleaning but I love the noodles it presses out. When I used all eggs with flour, I asked my son in law to come into the kitchen and do all the pressing :D But it was so much fun. Thank you for taking that big batch to the friends whose house was flooded - so kind of you! Right now our daughter and son in law are mandatorily evacuated from north of San Francisco. They took their little pets and drove over by Nevada to get out of the smoke and fires. The power company continues to shut off their electricity and life is quite hard for them now. If their house burns it will be 2nd house they lived in during last 2 years that was lost to fire. But they have such good attitude so should be ok ♥
KonaSitkaRose I feel very much with the people in California. It breaks my heart, seeing this beautiful state on fire and people being forced out of their homes. I have many friends in the LA area and often worry about them but so far none of them have lost their house. I truly hope your daughter and son in law don‘t lose their home again. I wish them strength to handle their situation and will be thinking of them. ❤️
Thank you for your nice demonstration on how to use this Spätzle maker. I have three types of makers. Two weeks ago I used this type for the first time and I got only long stringy Spätzle. I knew that I needed to somehow cause them to form smaller Spätzle, but I was not sure of the proper or best technique. Now I know.
I had just made it today and my sides were salad and bratwurst. I love all your cooking it is fantastic tasting traditional cooking from Germany. Thanks for the upload MyGermanRecipes can't wait to see more of your Fantastic cooking.
I made this recipe last night, and it was delicious. I followed it exactly. Everyone went back for seconds. I used the späetzle maker my oldest daughter sent me when she was studying abroad in Germany. The holes are much larger than the holes in a strainer. I had short, fat spätzle instead of longer, thinner ones. It made no difference. Still delicious. My youngest daughter will be going to Germany this Fall on a high school exchange. I'm going to try and introduce her to some various German recipes.
I believe with practice you can alter the thickness of the Spaetzle by the amount of pressure and speed that you press it through the Spaetzle machine.
My family would love this. I always bought frozen, though once, and only once, I bought a box of dried spätzle. I can't find the frozen anymore. You make it look less intimidating, so maybe I will try making it.
I really enjoy your UA-cam channel your recipes will bring back really fond memories of my childhood my family on my father's side we're all full-blooded Germans I ate a lot of German foods a lot of people do not know but when they butcher an animal they actually use every part of the animal right down to the tail and I've had them all thank you so much
Another way to make the Spätzle is with a large, flat cheese grater by laying the grater flat over the pot and pouring the dough on top of it, allowing it to drop through the holes in the grater into the water. A spatula can help press the dough through as well.
A large slotted spoon with appropriately sized holes also works. Push/Work the batter through the holes with a regular spoon. A spaetzle press is the fastest, however.
Growing up in Kaiserslautern I use to go to a restaurant up the road and they had "Schinken Nudeln". They were similar to the Spätzle recipe you have. They did use eggs as a binder. I make them myself from time to time. My wife does not like them so there's always a lot for me. Tschüss aus Ost Neu Mexico.
As many times that I have had spaetzle in restaurants in both Germany and here in the States, I've never had it with bacon. What a great idea! That will be my next ingredient. Thank you for a great video...
Thankyou for sharing ! My grandmother made it on a wood board but maybe it’s because we live in the US . After watching I’m so hungry for this and even more I miss my German grandmother ❤️
You can also you a colander, something many people already have... Your recipe looks like a good one, I like the addition of nutmeg. I too like onion in my spatzle!! Thanks for sharing your time with us. All praises to The Most High Yah!
Oh I have been looking for this recipe sooooooo long. My grandmother made this when we were young. Mmmmmmmmthe texture, flavour and aroma.... ❤️❤️❤️❤️❤️. Thank you ❤️🍺
Spoon for straining, Skimmer or spoon strainer. I spent three years in Germany in the US Army and love the food. Apfel Struedel the most. Weiner schnitzel mit pommes frittes. I am going to watch your videos.
Hi, kannte das mit der Milch/Wasser mischung noch nicht. Werde ich mal ausprobieren. Mache immer zu viel Spätzleteig, also immer viel zum einfrieren übrig. Ich werfe die gefrorenen Gefrierbeutel in heißes Wasser zum auftauen und aufwärmen. Zu den Spätzle mache ich gerne Gulasch oder Sahnegeschnetzeltes :) Hi, didn't know about the milk/water mixture yet. I will try it out. Always make too much spaetzle dough, so there is always a lot left over to freeze. I throw the frozen freezer bags in hot water to defrost and warm up. To the Spätzle I like to make goulash or cream shreddings :)
Stimmt! Yes! Those cheeses are good with this too. Even sauteeing mushrooms or shallots and adding would be good addition with the cheese/onion/bacon flavor ❤ However, I do feel like want to do the lighter version too.
Emmentaler, or Emmenthaler, is the type of cheese that what we commonly refer to in America as "Swiss Cheese", absolutely not hard to come by in America.
That looks much easier than when I tried to make it last time. I would love to see you make Jagerapatzle Bitte. Ric, Esslingen, now in Canberra Australia.
I would make this with a meat substitute. There are many good ones to choose from these days. I found this so comforting. Your voice is so soothing. :)
Nice. I still make spatzle the old school way scraping it off a board, your tool looks like a bit of a tedious task (not knocking it, I just like the old school way better) and actually more screwing around. I like making mine much fatter, "meatier" so to speak, they fry up really sweet in a pan with butter too. Quite a treat! My mom was German, we lived there for three years and I watched my grandmother (and mother) make spatzle back in the late 50s, early 60s...very good stuff and a must with Thanksgiving dinner!!!
@@MyGermanRecipes Now that's funny, Miss German Girl, you just made me realize why I say i-run rather than i-ern which is how pretty much evryone else pronounces iron (your iron pan). I can't remember, but I'm bettin' my mom said it just like you do and that's where I picked that up. Thanks, a little mystery solved by you for me. :)
GiantJake eggs play the main role in this. Only use flour, eggs, salt, maybe a dash of water if at all. No other fuzz, no bacon, etc. 😃 It‘s not the real thing, otherwise, says a Swabian who knows it. In terms of cheese no mozzarella either. I tried raclette cheese in the past, comes out nice. In summer garnish with fresh, chopped chives.
@@mokky3313 hahaha I think you are going to survive :). I had a couple cars made in Swabiland, but I lived in Rhineland Pfalz, north of Pirmasens a few kilometers.
Beautiful dish - I always come back to this recipe! This brings back the fondest memories of our last trip to Munich for Octoberfest. Thank you for sharing!
My Mother Inge was from Munich Bavaria. She made spaetzle with the grater/square box over the pot of boiling water method. I have too, but not often. Very laborious. I like the way you do it with the potato ricer. I’m gonna get one of those. LG Atlanta
I have your mother's kind - and while it's quite easy, the one problem I have is that I'm short and have to get a stepstool so I can get up over the pot of boiling water in a manageable way. Then cranking the maker back and forth while balanced on a stepstool is a little precarious! 😁
Mein oma died when i was young. My dad told me she was an amazing cook who loved her German heritage. She worked at the local German restaurant and when i went there on a field trip for German class the owner found out who mein oma was and shook my hand telling me she was an amazing person
That looks delicious! I enjoy your videos! My mama would take cold leftover spaetzle & fry them. She would add some whisked eggs to the spaetzle & serve with a little applesauce. She also adds them to her lentil soup. Okay, now I'm hungry.
Oh yes, fried spätzle with whisked eggs: So delicious! Since you mentioned lentil soup with spätzle I am wondering if your mom is from the Baden Würtemberg area?
No. She is from Sennfeld. She tells people Schweinfurt to prevent the geography lesson. As a military brat, I understand. I tell people I'm from El Paso instead of Ft. Bliss. No geography lesson needed. While I'm thinking about it, have you seen Nuts.com for larger purchases of your hazelnuts?
Yes, I have been on this and several other pages to look for cheaper hazelnut options. But it's still $15 per lb which is quite a bit of money plus shipping. I could get cheap nuts from China though ... but I am more the "organic food" type and wouldn't trust it. I've actually been to El Paso a few times. Passing through and staying for the night on my way to CA. Nice mountains but how can people live so far from the ocean? ;-)
El Paso is what I affectionately call my father's black hole. No matter where he was stationed, we always went back to Fort Bliss. His final duty station was Fort Jackson, South Carolina. He was slated for a promotion & yes, a return to Fort Bliss. He chose to retire in SC. We are three hours from either the beach or mountains. Anyway, if I find a cheaper site for nuts, I'll let you know.
For what I know, there are two shapes for Spätzle: The shape I made and the smaller ones, called Knöpfle. But I am not from Swabia, so no guarantee that I got this completely right. I never tried it with a colander but it sounds like a good idea.
MyGerman Recipes es tut mir Leid... but I had written colander but it was a wrong translation. There actually is a Spaetzle maker available on the market (Amazon) and it is like a sliding box sitting on top of a pot with boiling water.
I totally understand. I’ve thought if how to make that button more standing out but my options are limited by the plugin if the program. Enjoy the recipes!
@@MyGermanRecipes I wish I knew how to cook all this. I went to a polish deli today and I was inspired! It made me miss my Grandfather, Oma, and Dad. I got the Head Cheese there! The skinny noodles for the Knorr simple chicken noodles. So many memories. Bitter Sweet!
Im eating the batch I made a few hours ago. It turned out to be two giant baking dishes worth. It was Bechtle brand dried spaetzle and not homemade though.
Oh, that's too bad. The dried Spätzle are not even close to the homemade. You will know the difference once you've made them from scratch ... but you hopefully enjoyed the dish nevertheless :-)
I have a question for you I followed this recipe and it came out sooooo delicious and perfect! Thank you! My question is Why is it when I saw it being made long time ago it looked like a dough ball vs your version? I mean your version is a hit here at home!!!!
I have no idea what you have seen looking like a dough ball. Was the spätzle cut with a knife? Maybe there is a version that is different but I have never seen that.
My dad died almost 8 yrs ago and this was a meal he made that I loved. Mum has Alzheimer’s so has never been able to tell me how to make it. I still haven’t found his old recipe book (I think mum may have lost it, she was very confused after he died). Yours looks so much like how he made his. Thank you for sharing and giving me back a bit of my dad.
❤
Real sorry to hear about your mom and dad. My mom had Alzheimer's. It's no picnic. It's very sad. She had it for four years and finally her body just shut down. In the state she was in, it was a blessing.
My German born father passed away 10 years ago, and my mother also passed away. I miss all the German cooking and recipes. Just listening to this lady's voice reminds me of my childhood. Thinking of you and wishing you peace. I cared for family members with Alz. It is not easy. Sending you strength ❤
I am sorry that you have lost so much. Your father and the mother that you know so well. I am very happy that you found a recipe that reminds you of your father. I hope that it tastes like his love and hugs.
My father was born in Berlin, I don't believe I had American food until the school cafeteria. He made this dish often but he would add cream and no onions. So yummy 😋. Thank you. I have his noodle press he made about 60 years ago, a treasure.
Music is not necessary, Your voice is really nice and soft and the sound of the ingredients cooking it’s enough I love to see you cooking I have learned a few things I love your channel
The music is annoying. And am I the only one who is bothered by her leaving the colander handle over the frying pan?
@@rosemarywalker4675 She should use Johann Sebastian Bach or Beethoven or Mozart piano music for these videos. Maybe she could use Bach's Goldberg variations on the piano as background music or "Bach ground music" for the video?
"Good eaters" is such a wholesome mom thing to say. Not bigger people as opposed to smaller people, like she described her family, but good eaters.
I learned to make this more than 40 years ago from a little old lady in the Bavarian Allgau.
She taught me to make a base of limburger cheese on the bottom before alternating the layers of spaetzle and cheese. Good stuff.
I'm about to make this dish for my wife this upcoming Sunday! I hope to impress her. I'm hispanic so this is my first time getting into German cuisine :)
That is very nice of you. I am sure your wife will highly appreciate your effort and love this dish!
My mom is from Augsburg, she has many German friends here in Washington. One of her friends made spatzlels like you did, my mom would call hers spaghetti. Our spatzles are made with a Spatzlehobel ( I have one that my godmother gave me years ago, and I’ve given one to our daughter) they are more small pieces. But essentially he same thing. ( you posted this recipe on my 40th Anniversary!) thank you for all your German recipes! I am so glad I found your UTube channel!
Welcome to my channel! Great, my grandparents lived in Augsburg (Haunstetten), I love that town! The very short Spätzle are also called "Knöpfle" in Swabia as I have been told by a friend from Stuttgart. I never tried to use a Spätzle Hobel, only made them from a cutting board once. Making Späzle is very much fun to me. Have fun with the videos!
This looks like a dish I had one year at the Christmas Markets in Germany. I just never knew what it was called. The vendor at the Market cooked it in a huge flat pan and mixed everything together. Really good. Thank you for showing us how to make it. My husband was born in Germany and his mother was from there. She made Spaetzle like you mentioned, cutting it into the water with a knife. I usually buy dried Spaetzle from the store. Not as good, but easier. I have to try making some. I do have a press for making it.
I was introduced to späetzle by my German friend from the south of Germany. My recipe called for more eggs, as you mentioned, but heavier, so I must try this recipe. I usually eat them with goulash. The tool for making them that I used is called a potato ricer, it looks exactly the same. Thank you for making German food known outside Germany. Greetings from Dublin!
Greetings back to Dublin! I am always happy about comments from one of my favorite countries! I miss the Irish Soda Bread!!! Enjoy your Spätzle! :-)
Whenever I've been to restaurants serving German food I always have loved the Spaetzle, but I have never seen it made, so I have saved and printed this out, I can't wait to try it. Thank you!
Dod you use a ricer?
@@gregcaspn I’m pretty sure you could try using a ricer that is exactly what I was thinking of using just the bigger grate
Tell us how the homemade version turned out.
The information about being able to freeze them them means I can make a full recipe and not worry about any "going bad" before I can eat them! Thanks for including that idea.
My Oma made just about everything under the sun, but I can't ever recall her making spätzle for us (I'm 2nd generation American). Or maybe she did, and I just didn't realize it. :D The recipe is quite similar to what she called "auflauf," which was just 1 cup flour, 1 cup milk, and four eggs -- a college staple for me. You'd then preheat an iron skillet with some browned butter, pour the batter in, and bake for a few minutes. You'll know if you did it right if the edges get super puffy. Top with fresh cream and fruit or maple syrup. My favorite breakfast.
[edit] My mom just confirmed that she did make spätzle and that I was probably just too young to remember. Sadly, she (my Oma) passed away when I was about seven or eight years old.
I'm going to try your pancake!!!
Spatzle good!
I’m only 64 and I’ve been making this dish about 50 some years now.
I still do it the way my Oma did using only flour and 8 eggs plus 4 yolks
using a cutting board and knife.
My family loves it for holidays. (My Oma, die Mattie and mein Ehemann are very messy cooks)
We call the tool you used to take the Spaetzle out of the water a slotted spoon. It looks delicious and I'm gonna have to try this recipe! Thank you!
What a kind, lovely woman
Hi we just had this for dinner, I used a potato ricer to make the Spätzle and doubled the amounts, everyone really enjoyed it, thanks for posting.
Wonderful!
@@MyGermanRecipes Thanks. do you know a mushroom sauce recipe to go with spaetzle?
Good question! You could make the Jaegersauce that I show in the video with the Schnitzel. It goes very well with Spaetzle.
I recently discovered your website and UA-cam channel, and I'm very glad I did. I made this käsespätzle for a party, and everyone loved it! I look forward to checking out your other recipes!
Yes, the Käsespätzle really are a crowd pleaser here at parties 😀. Glad you friends loved it, too!
When we make fresh Spätzle, which takes some work to do, we make about 10 times more than you did.
The rest we do freeze in to use it later.
Bacon an onions, I love that taste, they are a must.
Good job.
You don’t need to purchase a spaetzl maker if you have a A pizza pan with holes in it that’s nonstick. Spray that with Pam on both sides, stick it over your pot of boiling water, pour a ladle full of your batter and push it through with a cake spatula. A lot easier and it makes better spaetzl. When I put it in the strainer I throw a little olive oil on it so they don’t stick. You can make a couple of batches, lay them flat on a cookie sheet and put them in the freezer, then break them up and put them in a Ziploc bag. Having extra frozen makes an easy side dish if you’re ever rushed.
This looks great
I have made Spaetzle for many, many years and enjoyed watching your video , where you added bacon. Great idea! When I made them there was always dough running over the edge, you showed how to make them so easily.
Oh, yummy goodness! I so love spaetzle! Many years ago I purchased a solid spaetzle press but it is a bit heavy for me to lift now. I think it is a little bigger than the one you are using. Back then I could lift it. Now, well, not so much. It doesn't come apart for cleaning but I love the noodles it presses out. When I used all eggs with flour, I asked my son in law to come into the kitchen and do all the pressing :D But it was so much fun. Thank you for taking that big batch to the friends whose house was flooded - so kind of you! Right now our daughter and son in law are mandatorily evacuated from north of San Francisco. They took their little pets and drove over by Nevada to get out of the smoke and fires. The power company continues to shut off their electricity and life is quite hard for them now. If their house burns it will be 2nd house they lived in during last 2 years that was lost to fire. But they have such good attitude so should be ok ♥
KonaSitkaRose I feel very much with the people in California. It breaks my heart, seeing this beautiful state on fire and people being forced out of their homes. I have many friends in the LA area and often worry about them but so far none of them have lost their house. I truly hope your daughter and son in law don‘t lose their home again. I wish them strength to handle their situation and will be thinking of them. ❤️
@@MyGermanRecipes Thank you so very much 💜
Thank you for your nice demonstration on how to use this Spätzle maker. I have three types of makers. Two weeks ago I used this type for the first time and I got only long stringy Spätzle. I knew that I needed to somehow cause them to form smaller Spätzle, but I was not sure of the proper or best technique. Now I know.
The spoon with holes we call slotted spoon and thank you for that fabulous idea to make delicious meal.
OBRIGADA. OBRIGADA. OBRIGADA. FELICIDADES
Hello. I’m from California. I’m about to make this tomorrow. Thank you, miss. Much love. 💕
I had just made it today and my sides were salad and bratwurst. I love all your cooking it is fantastic tasting traditional cooking from Germany. Thanks for the upload MyGermanRecipes can't wait to see more of your Fantastic cooking.
I love the longer noodles better than the short ones!
THE OG Mac & Cheese
Grandma used to fry it up with cabbage and onions, couldn't stop eating it.
Im going to try this way looks delicious
Thanks for the movie
I made this recipe last night, and it was delicious. I followed it exactly. Everyone went back for seconds. I used the späetzle maker my oldest daughter sent me when she was studying abroad in Germany. The holes are much larger than the holes in a strainer. I had short, fat spätzle instead of longer, thinner ones. It made no difference. Still delicious. My youngest daughter will be going to Germany this Fall on a high school exchange. I'm going to try and introduce her to some various German recipes.
The shorter fatter ones are called "knöpfle" its the same thing just a different form!
I believe with practice you can alter the thickness of the Spaetzle by the amount of pressure and speed that you press it through the Spaetzle machine.
My family would love this. I always bought frozen, though once, and only once, I bought a box of dried spätzle. I can't find the frozen anymore. You make it look less intimidating, so maybe I will try making it.
This was one of my favorite things to eat when i lived in germany, along with bifi rolls and fanta orangenlimonade
Bifi ... I almost forgot that exists! 😆
I really enjoy your UA-cam channel your recipes will bring back really fond memories of my childhood my family on my father's side we're all full-blooded Germans I ate a lot of German foods a lot of people do not know but when they butcher an animal they actually use every part of the animal right down to the tail and I've had them all thank you so much
Thank you for the great video. Your accent brought back my memories of my Oma in her kitchen
Another way to make the Spätzle is with a large, flat cheese grater by laying the grater flat over the pot and pouring the dough on top of it, allowing it to drop through the holes in the grater into the water. A spatula can help press the dough through as well.
A large slotted spoon with appropriately sized holes also works. Push/Work the batter through the holes with a regular spoon. A spaetzle press is the fastest, however.
It has been years since I've had spaetzle! This sounds Soo good!
I love spaetzle and you have shown how easy it is to make! Thank you so much.
I love your salt dispenser!!
Growing up in Kaiserslautern I use to go to a restaurant up the road and they had "Schinken Nudeln". They were similar to the Spätzle recipe you have. They did use eggs as a binder. I make them myself from time to time. My wife does not like them so there's always a lot for me.
Tschüss aus Ost Neu Mexico.
Veilen dank, jetzt suche ich ein spaetzle press 😊
As many times that I have had spaetzle in restaurants in both Germany and here in the States, I've never had it with bacon. What a great idea! That will be my next ingredient. Thank you for a great video...
You are very welcome 😀
Love the video. We lived in Katy during Harvey - the amount of neighbors helping neighbors was amazing!
Thankyou for sharing ! My grandmother made it on a wood board but maybe it’s because we live in the US . After watching I’m so hungry for this and even more I miss my German grandmother ❤️
The wooden board is the original method! That’s how previous generations did it. It’s great that you saw how it’s done 👍
That looks amazing. Vielen Dank, dass Sie Ihr Rezept geteilt haben.
There is nothing better on a freezing winter day than spaetzle. Followed by a pot of hot tea.
I always use a wet board. Mom said the fine spaetzle was for soup, and my family preferred it larger.
The wet board scares me, some day! I wish I knew someone who could be there to help me with that method. For now I’ll use the spaetzel maker.
You can also you a colander, something many people already have... Your recipe looks like a good one, I like the addition of nutmeg. I too like onion in my spatzle!! Thanks for sharing your time with us.
All praises to The Most High Yah!
Oh I have been looking for this recipe sooooooo long. My grandmother made this when we were young. Mmmmmmmmthe texture, flavour and aroma.... ❤️❤️❤️❤️❤️. Thank you ❤️🍺
You are very welcome! Enjoy 😊
This is
oddly satisfying
Love this. My spaetzle maker is that grater looking thingy might havr to give yours a try.
Spoon for straining, Skimmer or spoon strainer. I spent three years in Germany in the US Army and love the food. Apfel Struedel the most. Weiner schnitzel mit pommes frittes. I am going to watch your videos.
You need to try Kässpätzle, Maultaschen and maybe Black Forest Cake.
Will make this dish in a few days. I have ready to cook spaetzle and wanted to get ideas how to serve them. Nice recipe. Thanks.
Slotted spoon :) Looks good, I will try this tomorrow. Thank you!
Oh my goodness. This looks YUMMY!!!
Wow I immediately loved your voice. It's so sweet. I can't wait to see the whole video 😊
I love your channel. What a lucky family you have. I plan to make this and some schnitzel. Danke schön.
Hi, kannte das mit der Milch/Wasser mischung noch nicht. Werde ich mal ausprobieren. Mache immer zu viel Spätzleteig, also immer viel zum einfrieren übrig. Ich werfe die gefrorenen Gefrierbeutel in heißes Wasser zum auftauen und aufwärmen. Zu den Spätzle mache ich gerne Gulasch oder Sahnegeschnetzeltes :)
Hi, didn't know about the milk/water mixture yet. I will try it out. Always make too much spaetzle dough, so there is always a lot left over to freeze. I throw the frozen freezer bags in hot water to defrost and warm up. To the Spätzle I like to make goulash or cream shreddings :)
I ate plenty of fried spatzle with eggs and applesauce as a kid 😍 My family is from Villingen Schwenningen
I drove though that area once or twice! ❤️
Dankeschön!! I will make this today Lecker!!. I bought Emmentaler (ja, teuer!) und Gruyere. using Speck is a good idea :-)
Guten Appetit!!! :)
Stimmt! Yes! Those cheeses are good with this too. Even sauteeing mushrooms or shallots and adding would be good addition with the cheese/onion/bacon flavor ❤
However, I do feel like want to do the lighter version too.
Emmentaler, or Emmenthaler, is the type of cheese that what we commonly refer to in America as "Swiss Cheese", absolutely not hard to come by in America.
Nice! They look yummy 😋👍
I really appreciate that you mention how the original recipe is. Thank you! 👍
Danke schön! Leicht nachzumachen und auch sehr lecker!
Grüße aus England.
Liebe Grüße zurück
Das sieht lecker aus. Ich denke, heute Abend ist Spätzle Nacht. Ich hatte seit Jahren keine Spätzle mehr. Vielen Dank für die Inspiration!
Sehr gern! :-)
That looks much easier than when I tried to make it last time.
I would love to see you make Jagerapatzle Bitte. Ric, Esslingen, now in Canberra Australia.
For the Jaeger Sauce you can use the recipe that I show in the Schnitzel video.
I would make this with a meat substitute. There are many good ones to choose from these days. I found this so comforting. Your voice is so soothing. :)
Mushrooms and shallots would be good with this. Also i have had it with swiss cheese; is also very good.
I like Barbara's lighter version of dough.
I used to make spätzle at a Swiss-German Inn. We used a hand cranked mill.
This dish and maultaschen is the first things I want to eat when I go to Germany! 😁
my grossmere and my mom would cut the spaetzle off of a kitchen plate with a butter knife - to spaetzle press required! but it takes practice.
Thank you for the recipe. The name is skimmer spoon. I will try the recipe soon.
Nice. I still make spatzle the old school way scraping it off a board, your tool looks like a bit of a tedious task (not knocking it, I just like the old school way better) and actually more screwing around. I like making mine much fatter, "meatier" so to speak, they fry up really sweet in a pan with butter too. Quite a treat! My mom was German, we lived there for three years and I watched my grandmother (and mother) make spatzle back in the late 50s, early 60s...very good stuff and a must with Thanksgiving dinner!!!
I agree!
@@MyGermanRecipes Now that's funny, Miss German Girl, you just made me realize why I say i-run rather than i-ern which is how pretty much evryone else pronounces iron (your iron pan). I can't remember, but I'm bettin' my mom said it just like you do and that's where I picked that up.
Thanks, a little mystery solved by you for me. :)
Just made it. It was delicious now my son wants the recipe.
Danke für das tolle rezept. Ich bin von Augsburg aber lebe auch in den USA ❤️🇺🇸
Me: oh, another Internet cook making spaetzle.
Me (the moment I hear her voice): oh, she’s German... this should be good.
😄😄😄
@Jason oh please! Share your video Jason. I’ll be waiting. Bon appétit
@Jason Right, because all of Germany is monolithic in its food preparation.
@Jason Oh boy, you sound like a real fucking know it all. Now shut up and get in the kitchen and make my dinner. I guess you understood that lol 😂
@Jason OK OK OK, now that church is over, go make my damn dinner. 😷This conversations over. Bon appétit
I loved the demonstration. I was pleased to see you using a spaetzle maker I just ordered. (I could have done without the edgy background music.)
I've always had eggs only I cannot wait to try this way with milk water. I use the Aldi Butter Cheese it's delicious in this
GiantJake eggs play the main role in this. Only use flour, eggs, salt, maybe a dash of water if at all. No other fuzz, no bacon, etc. 😃 It‘s not the real thing, otherwise, says a Swabian who knows it. In terms of cheese no mozzarella either. I tried raclette cheese in the past, comes out nice. In summer garnish with fresh, chopped chives.
@@mokky3313 but the chef might not be from Swabiland...maybe Rhineland Pfalz or Hesse or somewhere else
@@MJA5 ...it hurts...
😉
@@mokky3313 hahaha I think you are going to survive :). I had a couple cars made in Swabiland, but I lived in Rhineland Pfalz, north of Pirmasens a few kilometers.
Love this . I can’t wait to try it
"slotted ladel" is one of the names you can use for the utensil you are using. The one you said you didn't know the English term for.
Thank you!
“Skimmer” is also an acceptable term for it.
Absolutely wonderful!
Many thanks!
My mouth is watering.
Miss the liver dumplings. So good!
Beautiful dish - I always come back to this recipe! This brings back the fondest memories of our last trip to Munich for Octoberfest. Thank you for sharing!
My Mother Inge was from Munich Bavaria. She made spaetzle with the grater/square box over the pot of boiling water method. I have too, but not often. Very laborious. I like the way you do it with the potato ricer. I’m gonna get one of those. LG Atlanta
I have your mother's kind - and while it's quite easy, the one problem I have is that I'm short and have to get a stepstool so I can get up over the pot of boiling water in a manageable way. Then cranking the maker back and forth while balanced on a stepstool is a little precarious! 😁
The spoon is usually called a “slotted spoon”. Even if it’s really got holes rather than slots.
Mein oma died when i was young. My dad told me she was an amazing cook who loved her German heritage. She worked at the local German restaurant and when i went there on a field trip for German class the owner found out who mein oma was and shook my hand telling me she was an amazing person
What a beautiful story! ❤️
Spätzle is great i often cook it. I will make your ryebread some day. Looks tasty!
Thank you 👍.
That looks amazing!
Ganz Lecker! Vielen Dank!
Yummy I had some of this tonight!
Very nice i do it today .
Putting onion.
I use parmigiana cheese, so good!
Looks delicious 😋
Danke! Jezt weiss ich wie das richtig geht!
Das freut mich!
I just found YOU, I feel as if I have been cheated, this looks so good. I book marked this episode, and will subscribe.
that looks so good...
Excellent!!! We use to have this with ham and Swiss cheese and if not with spaetzle with elbow macaroni!
That looks delicious! I enjoy your videos! My mama would take cold leftover spaetzle & fry them. She would add some whisked eggs to the spaetzle & serve with a little applesauce. She also adds them to her lentil soup. Okay, now I'm hungry.
Oh yes, fried spätzle with whisked eggs: So delicious! Since you mentioned lentil soup with spätzle I am wondering if your mom is from the Baden Würtemberg area?
No. She is from Sennfeld. She tells people Schweinfurt to prevent the geography lesson. As a military brat, I understand. I tell people I'm from El Paso instead of Ft. Bliss. No geography lesson needed. While I'm thinking about it, have you seen Nuts.com for larger purchases of your hazelnuts?
Yes, I have been on this and several other pages to look for cheaper hazelnut options. But it's still $15 per lb which is quite a bit of money plus shipping. I could get cheap nuts from China though ... but I am more the "organic food" type and wouldn't trust it. I've actually been to El Paso a few times. Passing through and staying for the night on my way to CA. Nice mountains but how can people live so far from the ocean? ;-)
El Paso is what I affectionately call my father's black hole. No matter where he was stationed, we always went back to Fort Bliss. His final duty station was Fort Jackson, South Carolina. He was slated for a promotion & yes, a return to Fort Bliss. He chose to retire in SC. We are three hours from either the beach or mountains. Anyway, if I find a cheaper site for nuts, I'll let you know.
Spätzle
250 g flour (all purpose)
3 eggs
1/2 tsp. salt
pinch nutmeg
100 ml milk
100 ml water
40 g Butter
In my experience a colander makes real Spaetzle and not miniature noodles. The adding of bacon and the onions very interesting and I shall try that.
For what I know, there are two shapes for Spätzle: The shape I made and the smaller ones, called Knöpfle. But I am not from Swabia, so no guarantee that I got this completely right. I never tried it with a colander but it sounds like a good idea.
MyGerman Recipes es tut mir Leid... but I had written colander but it was a wrong translation. There actually is a Spaetzle maker available on the market (Amazon) and it is like a sliding box sitting on top of a pot with boiling water.
Yes, I've see that one there but never tried it.
MyGerman Recipes I remember my mother had one and it works like a charm. I will buy one!
Please accept my apology, I did not see the block to click on for American measurements. I am subscribing now
I totally understand. I’ve thought if how to make that button more standing out but my options are limited by the plugin if the program.
Enjoy the recipes!
it looks amazing!
Thank you 😊
@@MyGermanRecipes I wish I knew how to cook all this. I went to a polish deli today and I was inspired! It made me miss my Grandfather, Oma, and Dad. I got the Head Cheese there! The skinny noodles for the Knorr simple chicken noodles. So many memories. Bitter Sweet!
Im eating the batch I made a few hours ago. It turned out to be two giant baking dishes worth. It was Bechtle brand dried spaetzle and not homemade though.
Oh, that's too bad. The dried Spätzle are not even close to the homemade. You will know the difference once you've made them from scratch ... but you hopefully enjoyed the dish nevertheless :-)
@@MyGermanRecipes Its quite unhealthy, as I am only eating the spaetzle without any salad or veggies...lol.
I have a question for you
I followed this recipe and it came out sooooo delicious and perfect! Thank you!
My question is
Why is it when I saw it being made long time ago it looked like a dough ball vs your version? I mean your version is a hit here at home!!!!
I have no idea what you have seen looking like a dough ball. Was the spätzle cut with a knife? Maybe there is a version that is different but I have never seen that.