GERMAN SPAETZLE RECIPE | OMA'S SPAETZLE RECIPE FROM GERMANY
Вставка
- Опубліковано 15 жов 2024
- Here is the tried and true recipe for German Spaetzle! Using a spaetzle pressed passed down for generations from Southern Germany. TRUST ME - this is amazing and you're welcome! Let me know in comments if you've ever tried Spaetzle! Also, comment if you pronounce it "spatz-l" ;-)
I tried this recipe today, I just cut the ingredients in half. It was absolutely delicious! I made a creamy mushroom, garlic and stinging nettle sauce to go with it and it turned out perfect. This is not the last time I made this spätzle recipe! Thank you!
That warms my heart!!! And that sauce sounds GORGEOUS!!! Guten Appetit!!
@@theedelweisshaus Vielen dank! ❤ Can't wait to explore your channel!
Thank you for this recipe. An option I’ve found that also works is using the back of a large spoon to press the dough through a larger or medium hole colander ❤
That’s an excellent idea!!!!!
The larger noodles look bomb!
Hello, Amazon has a very nice Spatzle implement that rest on top of your stock pot with the perfect size holes(I think)and comes with a spatula.Stainless steel, very well made. Happy Cooking
Yes that’s also a great option!!!
I'm 62-years-old and never realized that Germans evidently do not chew their food before swallowing. Amazing!!
Also, schupfnudeln are much much larger and rolled by hand from a totally different mix
You can push that runny yoummy dough through the large holes of a box grater😊 and i cook in chicken broth
Yes you can! Sounds great!
Ohhh chicken broth ❤
Love this
💗💗
@@theedelweisshaus 🥰🥰❤️❤️
A simple pasta strainer works great as well if you don’t have the press and are too lazy for the cutting board
Yup! Or a potato ricer!
You can drip the batter out of the bottom of your slotted spoon
A cheese grater works better than the knife method
May I ask, you dunk them in cold water then what?
Reheat? Fry in butter? (That’s what I have seen others do) I really want to try making these but I don’t want to mess them up
Great question! I strain out the water and then put them in a glass pan. I then put them in a warm oven to keep them warm (only warm not bake.) until I’m done with cooking all the noodles. Then serve them with meat and gravy over them. Usually a roast.
However, I’ve also done it with layering cheese and sauerkraut and sautéed onions in butter in between the noodles and then bake that until the cheese is melted. :-)
@@theedelweisshaus thank you! ❤️
Typically if you fry them in butter you just put them directly into the pan . If you want to use a whole batch for a dish like käsespätzle is when we usually cool them so they stop cooking. Käsespätzle is propably one of the best side dishes ever. just take your cooled Spätzle then mix it with cubed bacon, caramelized onions and cheese then bake .
@@Anthrzith thank you!!!
@@masuganut2082Hello, I would never plunge in water. I spread them on a sheet pan to cool.Of course I make myself a portion fried in butter with minced shallots. It reheats very well and stores in the fridge well. The children like to sprinkle a little cheese on top. This noodle compliments so many yummy dishes or wonderful all by its self. My Swiss mother-in-law used plain flower and sprinkled a bit of instant cream of wheat and some freshly grated nut meg in the batter. God rest her beautiful soul ❤
Isn't that a (masked)potato press? I feel like that would also work.
Yes you can also use a potato ricer if you don’t have a Spätzle press
Hello, Amazon has a very nice Spatzle implement that rest on top of your stock pot with the perfect size holes(I think)and comes with a spatula.Stainless steel, very well made. Happy Cooking
In Bavaria we pronounced it sh-payt-zel
Interesting! Never I’ve only heard Americans pronounce it that way!
@@theedelweisshaus From 1860-1890 an estimated 40,000 Germans migrated to Texas so that may be why. Also you kinda have to put on a very heavy Deutsch accent too!
@@samapple490 That certainly could be! Maybe it’s the Southern Texan version!
Bavaria isn‘t really germany so it doesn’t count
Thos table spoon looks at minimum dobble the size of a normal tablespoon. 😅
a nice short reel, but 2 eggs too much and the batter is not beaten enough, the board cutting is done differently and a skilled Stuttgarter(in) can slice off thin spaetzle at light speed, which according to well over half of the older locals is the only way to make real spaetzle
@@davidmrosenstein3531 good for you and all the Stuttgart people. Glad I’m not from there and do things how I like.
@@davidmrosenstein3531 Also, 500g Mehl… IMMER 6 Eier dazu. Nur das du es weißt
Spätzle are swabian. People in Berlin or Hamburg doesn't have this dish in their cuisine.
Cool
Morei anos com alemãs e elas nunca fizeram esse prato
A colander!
... please don't put a Tblspn of salt in the well! Sprinkle it evenly around the flour! 🤣
You stir it in, it’s all good. I’ve done it 1,000 times
Sp#tzle and Schupfnudeln are not the same thing, lol.
@@felixcooks5435 Good Job, Welcome to Noodles 101.
These are alsacians
Also found in the Alsace region due to the German influence up until the end of World War I. Spätzle comes from Swabia, a historical European region of southwestern Germany that includes the present-day regions of southern Baden-Württemberg, southwestern Bavaria, and eastern Switzerland and Alsace, France
No seasoning? No sauce? Y’all just eating boiled cake batter? 😮💨
Yup, that’s it. Just boiled cake batter 👍🤡
Vi outras receitas uma inclusive feita por um chef alemão e tempera sim, frita cebola na manteiga, linguiça, nos moscada, cheiro verde e queijo
@@theedelweisshausAs someone who loves spice, I am confident when I say Spaetzle has its own delicious flavor that I can willing eat on its own. That said, people don’t realize the flavorful spices that they seek comes from gravy poured over it. It’s the same way you deal with mashed potatoes -you add gravy.
Wtf you eat this kind of stuff ! Come to india ❤️ ! They play with spices
Then that would be Indian food, not German.