How To make Spatzli(Egg Noodles)
3 c Flour
Unbleached
1 t Salt
1/4 ts Nutmeg (optional)
4 Eggs :
Large, Beaten
1/2 c (or more) Water
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat, and serve with a main dish. Or, don't bother browning them, and serve in/with soup, or with stew. (Another method for shaping the noodles is to spread the mixture on a wooden board and cut off little pieces, dropping them in the boiling water and fishing them out quickly when they're done.) (Be prepared to write off your first few attempts at spaetzle, by the way. They are very labor-intensive, and a little miscalculation with the time in the hot water can ruin them. One joke I heard about them while in Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!" Chef: "How dare you! I've been making them since before you were born!" Man: "Yes, but did you have to leave them in the water that long?!")
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How to Make Authentic German Spaetzle at Home
Spaetzle is a classic German dish that people love as a side dish or as a vegetarian meal. In this video, I am showing you how to make spaetzle the authentic German way, using fresh ingredients and simple techniques. So put on your apron and join me in the kitchen!
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Easy homemade Spätzle (German Egg Noodles)
Easy homemade Spätzle made with just a handful of ingredients.
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How to make German Spaetzle!
Spaetzle is a special kind of egg noodle that is often enjoyed as a side dish with gravies or sauces. Toss them with a little bit of melted butter and you have an easy but delicious side dish the whole family will enjoy. This easy homemade spaetzle recipe is the only one you will ever need and is a great alternative to rice, noodles, or potatoes. This delicious noodle is so easy you will want to make it again and again.
Ingredients
2 cups all-purpose flour
1 tsp salt
4 large eggs
1/2 cup milk
dash of nutmeg (optional)
Instructions
1. In a bowl, whisk together the flour, eggs, milk, salt, and nutmeg. Stir until the batter is well combined. The batter should be thin enough to push through a colander but not too thin that it appears runny. If your batter is too thick add 1 to 2 tbsp of additional milk.
2. Spray a colander with non-stick spray and place over a pot of salted boiling water.
3. Pour batter into the colander and begin pushing it through the colander with a rubber spatula going in a back and forth motion. Move quickly so that the batter doesn't cook in the colander.
4. Once all the batter is pushed through the colander, gently stir the noodles in the water to make sure they are separated and not stuck together. Cook them for just a couple minutes, it doesn't take long.
5. Use a strainer and immediately scoop out spaetzle and put in a hot skillet with some butter.
Allow the spaetzle to fry for a couple minutes to get a nice crust. Sprinkle salt and pepper and some dried parsley if desired. Remove from skillet and serve as a delicious side dish.
Thyme to Cook WV
GERMAN SPAETZLE RECIPE | OMA'S SPAETZLE RECIPE FROM GERMANY
Here is the tried and true recipe for German Spaetzle! Using a spaetzle pressed passed down for generations from Southern Germany. TRUST ME - this is amazing and you're welcome! Let me know in comments if you've ever tried Spaetzle! Also, comment if you pronounce it spatz-l ;-)
Homemade Pasta (German Spaetzle) - Tasty Egg Free Vegan Recipe!
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This plant based homemade pasta recipe is so easy to make. German Spaetzle vegan style. I'm stepping back to my childhood memories with this recipe and making a plant based version of the pasta that is common in the Sourthern region of Germany that I lived in.
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Recipe & Instructions:
1 1/2 cups flour
2 tbsp fine yellow cornmeal
1 1/2 tbsp tapioca flour
1 tsp coarse celtic sea salt
1/2 tsp kala namak (black salt that tastes like egg - is actually pink in color)
1/4 tsp turmeric
1 cup plant milk (cashew, soy, oat, almond etc)
Put all dry ingredients in a bowl and mix together. Add the plant milk and stir together until you have a very thick batter consistency.
Bring a large pot of water to the boil and add your pasta batter using a potato ricer or a spaetzle press as shown in the video.
Pasta will float to the top of the water once cooked.
Recipe by Cooking With Plants - Anja Cass
Enjoy xx
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Bavarian-style Spätzle / German Egg Noodles
Spätzle is a classic side dish throughout Germany. @CooklikeaGerman adds a Bavarian twist and shows how to use a ricer for easy Spätzle making.