German Spaetzle
Executive Chef Robert Daugherty shares his heritage and skill in making German Spaetzle. Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to his Roast Goose recipe:
Spätzle Recipe - How to Make Spätzle or Spaetzle (Tiny German Dumplings)
Learn how to make a Spätzle/Spaetzle Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this fast and easy Spätzle/Spaetzle recipe!
Knoepfle - Swiss Spaetzle Recipe
KNOEPFLE // CRAZYFORCRUST.COM
Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
Spaetzle Gnocchi Dumplings Dough Recipe Nockerl Salzburg Pasta Rezept
This type of dumpling pasta is very delicious and is the Austrian version of Spetzle.Gingerbread Cottage Bed and Breakfast Victoria BC
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
How to Make Homemade Spaetzle with a Colander
Join us in the Test Kitchen with Nicki Sizemore! This week, Nicki shows us how to make a homemade spaetzle using a colander. This recipe is derived from the Michigan episode of Moveable Feast.
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Food Lab Basics: POV Spaetzle From Scratch (5 minute Homemade Pasta)
For more cooking science, get my book, The Food Lab: Better Home Cooking Through Science, here:
Spaetzle is the easiest pasta I know to make from scratch. The actual pasta bit of this recipe is done in under three minutes!
Note: I do not intend to offend any Swabians watching or reading this. I apologize that the recipe I'm sharing is not strictly traditional. It is an adaptation I've made based on testing and adjusting it to suit my own personal taste. I encourage anyone watching this who wants to make spaetzle to experiment for themselves (it's quick and inexpensive to test), and do it however they like. Also, my German pronunciation is terrible, so I stick to the American pronunciation. Maybe I'll get a voice coach some day ;)
Thanks!
Here's the basic recipe I'm using in the video:
Combine 70g(1/2 cup) flour, 1 large egg, about 40ml (2.5 tablespoons) milk, a pinch of salt and pepper, and if desired, some finely minced herbs like parsley or chives. A pinch of ground nutmeg is also excellent and common with it. Whisk well and adjust texture with milk. It should flow like lava.
You can also make the recipe with the same volume of water instead of milk. I like the texture and richness milk adds to it. It's very forgiving, so go with whatever you'd like.
At the restaurant, we make large batches of batter, mix it a little longer, and let it rest overnight before boiling. You can do this at home too, if you prefer. Longer mixing makes them a little chewier and puffier, while resting the batter overnight improves flavor (similar to how resting cookie dough or Yorkshire pudding batter can help flavor:
Drop the batter into a pot of salted boiling water using a spaetzle-maker or by pressing it through the holes of a colander using a spatula. Boil for a minute, then remove from water. You can then toss in oil and chill it at this point.
Finish it by sauteing in a pan with brown butter, or however else you want. This version uses cabbage and onion, similar to, say, Hungarian Halusky. Just plain onions and bacon is also great. So is mixing it with a good melting cheese like gruyere. Or if you want to go crazy, fry some kimchi and bacon, add the spaetzle, add some gochujang and water (or dashi), then cook it down until glazed and spicy and delicious. Apologize to your German friends.