I'm in love with spaetzel.
- hambone Apr 4, 2011 05:31 PM
There I said it.
I'M IN LOVE WITH SPAETZEL!!
My 2 year old just says, "Mm mmm mmmmmmmmmmmmm." As she eats it.
My boys 6 and 8, can't get enough.
I push it through my ricer -- works great; batter is 5 ingredients (eggs, milk, salt, nutmeg & flour). The biggest issue is to make sure you have plenty of water and it is high in the pot so the spaetzel don't touch as they come out of the ricer.
I want to play with adding stuff to the batter (chopped up rosemary, roasted garlic, etc.) but I don't want to mess with a good thing.
Anyone have any personal experience?
It's spelled "spaetzle" and you will find many threads on this board if you click the advanced search button on the page that appears after you type spaetzle into the box at the top of this page.
I bought a bunch of dried things online last fall, including cabbage powder. For months, I couldn't figure out why that one, until I remembered having the idea to include it in spaetzle.
But I haven't yet. I do put grated parmesan in spaetzle, and have also used cheddar powder with granulated shallots. Anything in a gnocchi recipe works with spaetzle, their cousin.
I created a spaetzle press by poking holes in a styrofoam tray using knitting needles. I use a bench scraper to trowel the batter. This makes them the same diameter as a spaetzle-maker, which is larger than you get with a colander or ricer.
I've only ever tried it plain, it waaay better made at home than the dried stuff. You could start by adding a single clove of roasted garlic, its milder than fresh. or adding chopped fresh chives, perhaps a few finely chopped herbs. As far as I know its usually not something you add a lot to, except maybe some grated cheese, like emmental or gruyere. I like the alpine versions myself.
personally I find Gnocchi and Spaetzle to taste very different, especially the texture. Mind you I make potato gnocci. I'm more of a traditionalist I guess.
I adore spaetzel. But really suggest a specialized maker. About 1/3 of the work and easier to clean.
I think DH uses the Wolfgang Puck recipe.
My favorite spaetzle recipe of all time is Tyler Florence's recipe; nothing special in the noodles themselves but his mushroom and mustard sauce is perfect with them. [Note, I always double his spaetzle recipe, because with all the steps it just seems more reasonable to end up with a big pile of the stuff to be worth it. I always figure I will freeze some, but it never lasts that long.]
Isn't it heavenly? One time I added some pesto to my batter. It didn't have cheese in it which was perfect, because I grated parm/reggiano over the finished spaetzle. It was winter so I added some steamed previously frozen peas. With spring time here asparagus or fresh peas would work too. I could see using a little pureed vegetables to the batter. Butternut squash comes to mind.
Easy peasy to make at home and cheap to boot.
I usually pan fry in butter and mix with fried onions but also do a killer mushroom, onion and cream marsala sauce I posted in a what's for dinner thread.
Tried a spaetlze machine and a potato ricer but both were too fussy (and this real deal expensive equip. now sits in my pantry)and now I just use the slots in a 30 year old big flipper metal spatula that i sit over the pot of boiler water.
Simple is better in this case. Or at least it's what I have found.
Just had some this weekend with rabbit stew. Added poppy seeds to the dough.
It's also good with finely chopped chives added.
A basic brown butter sauce is wonderful on it. Let the butter get a nice caramel color and the flavor really intensifies.