SC - spaetzle

[Huette von Ahrens]

I find this very interesting because my grandmother
made spaetzle not by rolling them out or by ricing the
dough, but by spooning the dough directly from the
bowl into the boiling water.  My grandmother also made
noodles by rolling them out and slicing them.  She
also made dumplings using a different recipe.  The
noodles she called "Knoedel" and the dumplings
"Dumpfknoedel".
And these were completely different in taste from her
spaetzle.  I am wondering if her method of making
spaetzle is an older version than the other two
methods.  My grandmother was from East Prussia.

Huette

- --- Valoise Armstrong <varmstro at zipcon.net> wrote:
> Bear wrote:
> >Sabina Welserin has three dumpling recipes, two of
> which are for filled
> >dumplings.  The third is most interesting as it is
> a flourless batter recipe
> >(119).  The recipe says nothing about how the
> dumplings are to be shaped,
> >but the description of the dough as a batter
> suggests that these are drop
> >dumplings.  This recipe isn't close to spaetzle,
> but it might make an
> >interesting substitution.
> 
> I've always wondered if Sabina Welserin didn't just
> inadvertently leave the
> flour out of this recipe, I'm not sure I've ever
> heard of German dumpligs
> (generally called Knoedel or Klosse) without flour
> or bread crumbs of cubed
> bread or something of the sort to hold them
> together.
> 
> Knoedel were known fairly early. There's a picture
> from a 12th C. fresco in
> South Tyrol showing a person making the dumplings. I
> saw it several years
> ago when I was in Austria in Franz Maier-Bruck's Das
> Grosse Sacher
> Kochbuch. I really, really wish that I'd photocopied
> that page.
> 
> Valoise



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