GERMAN EGG NOODLES: SPAETZLE
Steps:
- Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
- Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
- Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
SWABIAN NOODLES (SPATZLE)
Definitely a family favorite! Simple ingredients and easy to make. Serve with gravy or melted butter. A great side dish in any German meal. From the New Ulm, Minnesota Cookbook: "Gemutlicher leben Schwaben und fein, mit schwabischer Kuche und schwabischem Wein" (Most happy are the Swabians with their Swabian cookery and Swabian wine)
Provided by The Anciaux Family
Categories Grains
Time 1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Fill large kettle half-full of water and bring to a boil. Combine flour, salt and eggs in a medium-sized mixing bowl, stirring with a fork. Add water until batter stretches 6 - 7 inches before tearing when pulled up on a spoon. Place large spoonful of batter on wooden cutting board, tilt it over kettle and slice thin strips of batter off into the boiling water. Dip knife into cold water between slices to prevent batter from sticking. Cook for 1 - 2 minutes and remove from a slotted spoon. Drain and place in a warmed serving bowl. Continue until batter is gone.
Nutrition Facts : Calories 315.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 35.2, Sodium 207.1, Carbohydrate 63.7, Fiber 2.2, Sugar 0.3, Protein 9.7
SPAETZLE NOODLES
There's more to Oktoberfest than tipping a stein and turning up the oom-pah-pah. There are all the rib-sticking dishes of Bavarian cuisine. Along with sauerbraten and sausages, schnitzel remain an Oktoberfest favorite. Adapted from Black Forest Mill German Restaurant
Provided by JackieOhNo
Categories German
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.
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- Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
- Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
- Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
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