SC - Seeking wheat illumination - OOP

[Huette von Ahrens]

My grandmother was born in Prussia and made spatzle
more like dumplings, by just taking spoonfuls of dough
and dropping them into the boiling water.  From all
of the German cookbooks that I have, the method of
making spatzle varies from region to region, so
therefore, all are correct, whether you put them
thru a ricer, or a spatzle press, cut off lumps or
use a spoon.

Huette

- --- Varju at aol.com wrote:
> In a message dated 5/1/1999 7:48:59 AM Mountain
> Daylight Time, 
> snowfire at mail.snet.net writes:
> 
> << Are spaetzle made in the same way as Italian
> pasta is?   >>
> 
> Well, the spatzle my mother makes is out of a sticky
> dough of flour, salt and 
> eggs.  It is placed into a spatzle press and about
> an inch is squeezed out, 
> then cut off into a  pot of boiling water.  Boil
> until the spatzle rises to 
> the top of the pot.  I have also seen it done with
> out the spatzle press, 
> just having the dough on a cutting board where you
> are cutting short, thin 
> pieces off and pushing them into the water.
> 
> Major disclaimer, my mother is not German, but did
> learn how to make spatzle 
> in germany from my aunt and Omi.
> 
> 
> Noemi 
> Windkeep Outlands
> Cheyenne, Wyoming
>
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