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REC: Spaetzle (Essex House)...
Joined: Dec 16, 2005
Posted to Thread #963 at 3:18 pm on Feb 26, 2006
Serving Size : 6
3 cups all purpose flour
1 teaspoon salt
6 large eggs
4 tablespoons water -- or as needed
2 tablespoons unsalted butter
Salt and freshly ground pepper
In a large mixing bowl combine the flour and salt and make a well in the center.
Whisk the eggs with the water and pour them into the well. By hand or with a
wooden spoon, begin whisking the egg mixture, drawing in a little flour each
time you whisk, until you have a thick, wet doughy mixture. Continue working the
dough, picking it up as you whisk to incorporate air into the mixture and make
it a little bubbly. It should be a thick, "dropping" consistency.
There are several ways to form spatzle. The old-fashioned German way is to use a
cutting board: spread the dough flat on the board, then with a flat spatula, cut
little ribbons off the edge and push them into rapidly boiling salted water. Or,
use a spatzle press, similar to a potato ricer but with less holes, it in fact
looks like a giant garlic press. The idea is to push the dough through holes
about 3/8 inches in diameter and let them fall into the boiling water - a
colander with large holes will work well. If using a colander, use a large metal
spoon to push the mixture through the holes. When the spatzle rise to the
surface of the boiling water, give them a gentle stir and cook for about 20
seconds more, then drain briefly in a clean colander before tossing with butter,
salt, and pepper. Serve immediately.
We made spatzle every night at the Essex House and used a colander. It was the quickest way to get lots of noodles. We would refresh them in cold water and coat with a little butter to stop them from sticking to one another.
Other messages in this thread:
- 963. QUESTION: Do you think I can use a potato ricer for making spatzle? - Luisa_Calif - 10:56pm on 02/25/06 (13)
- How big are the holes in the ricer? - judy-mass - 11:07pm on 02/25/06
- I have seen folks make spaetzle on TV with a flat - Durward - 12:34am on 02/26/06
- What was the technique?I have an old flat one.I'm afraid the batter would be messy to handle on it. [NT] - Luisa_Calif - 1:04am on 02/26/06
- Luisa, I use the recipe from Joy Of Cooking..... - judy-mass - 2:11pm on 02/26/06
- The holes are 3/16 inches across the diameter. there are 3 changeable - Luisa_Calif - 1:03am on 02/26/06
- I just used by flat, large hole grater last week to make spaetzle. Don't know any other way... - Barbara in VA - 2:08am on 02/26/06
- Luisa - that is what I have always used.... - Music City Missy - 2:11am on 02/26/06
- Well, I made a trial run (1/3 of a recipe) and used the ricer. I think that... - Luisa_Calif - 3:07am on 02/26/06
- REC: Spaeztle: 2 &3/4 cup flour, 1 cup water, 1 tsp water, 3 eggs. - Luisa_Calif - 3:17am on 02/26/06
- Yes you can make ahead and that is what I prefer... - Music City Missy - 4:01pm on 02/26/06
- REC: Spaetzle (Essex House)... - charlie - 3:18pm on 02/26/06
- COOL! Thanks everyone for all your input! [NT] - Luisa_Calif - 8:47pm on 02/26/06
- I don't think anyone mentioned a colander, which can also be used... - kpinky - 12:27pm on 02/27/06