SC - German Spa:etzle,
Huette von Ahrens
ahrenshav at yahoo.com
Thu Mar 23 01:38:13 PST 2000
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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