SC - Gulf War A&S

[Mike Young]

This is one method of make Spaetzle.  Another is to
put the glob of dough in a Spaetzle press or a ricer
and squeeze it over a pot of boiling water.  Another
method is to take spoonfuls of dough and plop them
into boiling water.  The last method is the way my Oma
[grandmother] made spaetzle, and to me tastes the
best.
But all methods are correct and all are German.

Huette

- --- allilyn at juno.com wrote:
> Flour, eggs, a little milk, shake of nutmeg, warm,
> melted butter in the
> hot dish.  Make a gloppy dough/batter.  You need a
> hand-held cutting
> board and a sharp knife with a flat edge, not curved
> as a French chopping
> knife is.  Biiiig pan of boiling water.  The more
> eggs to the rest of the
> batter, the more tender the spa:etzle.  Most
> cookbook recipes will call
> for 1-2 eggs to over 2 cups of flour.  We will do
> better!  I start with
> around 3 cups of flour for home use, add 1/2 C.
> milk, around 1/4 t.
> nutmeg, 1/2 t. salt (sometimes--I usually salt the
> cooking water) and
> start breaking in eggs and stirring thoroughly.  
> 
> When it is the 'right' consistency, I pull a stool
> over by the stove,
> rest the cutting board on the edge of the pan of
> boiling water, put a
> glop of batter (really, it's thicker than batter,
> but not as firm as
> dough) on the edge of the board.  With the knife,
> flip some boiling water
> onto the batter, use a back and forth motion to
> 'thin' the batter a bit
> with the water.  Use rapid motions to repeatedly
> shave small pieces of
> the stuff into the boiling water.  A splash of oil
> in the water helps to
> keep it from boiling over.  When the spaetzle float
> back up to the
> surface they are usually nearly done.  You develop
> an eye for it.  Use a
> slotted spoon to remove them and place in a large
> stoneware oval dish
> that has been in the family for a century or so, or
> any other heat-proof,
> low sided container, in which you have a stick or
> two of melted butter. 
> You can put in more nutmeg if you like.  Toss the
> spaetzle with the
> butter, so they are coated with flavor and don't
> stick together.  
> 
> Make more.  Keep doing this, not letting the boiling
> pan get crowded,
> until all the batter is gone.  Keep your spaetzle
> warm.
> 
> For feasts, it's a little more liquidy than I
> usually make at home, which
> is nearly all egg.  For 50, I've used 5 C. flour to
> 6 eggs, 3 C. milk. 
> For 200, 18-20 C. flour to 26 eggs, 12 C. milk.   
> This is
> approximate--if I don't need all the milk, I don't
> add it.  These are
> extremely labor intensive.  Make them at home and
> freeze, if you want to
> do for a feast.  They freeze very well.
> 
> It's not the recipe so much as it is the method.  We
> can make some at
> Pennsic if you want.  They are pretty good with
> game.  Maybe we should do
> them Tuesday afternoon.  Yes, others can come.  Just
> let me know.
> 
> 
> 
> Regards,
> Allison,     allilyn at juno.com
> 
> 
> On Tue, 21 Mar 2000 06:59:48 EST Tollhase1 at aol.com
> writes:
> >In a message dated 3/21/00 5:20:45 AM Eastern
> Standard Time, 
> >allilyn at juno.com 
> >writes:
> >
> ><< The fresh pasta I make is the German Spa:etzle,
> and it is also a 
> >lot
> > better than the packaged type. >>
> >Could I have a  copy of the spa:etzle recipe
> >
> >Frederich
>
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