What is German spaetzle made of?

All-purpose white flour, eggs, water, and salt . Some people actually make them with only 3 ingredients: flour, eggs, and salt. No water. German Spaetzle made without water is a lot more yellow and has a stronger taste, however, they are much harder to press through the scraper or Spaetzle press.

What tool can you use to prepare spaetzle if you don t own an spaetzle maker?

The easiest way is to use a colander with holes (or in this case little strips). Hold it above the pot. Don't set it on the edges of the pot like a flat spaetzle maker – the bottom of the colander will reach down further in the pot and clog up with cooked dough.

What are the top 3 traditional foods in Germany?

These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau , but as you can see, there is plenty more to German cuisine than just these.

What meat goes well with spaetzle?

You often see it with veal or pork, but chicken is also popular and it's my preference for summer. The meat is pounded thin and breaded in a mix of breadcrumbs or panko and quickly fried.

What does Spätzle mean in German?

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling .

What kind of flour is used in spaetzle?

The flour traditionally used for spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type is used for spätzle making than for baking. This flour type is known as Dunst, similar to US "first clear" or Czech hrubá type.

What are some interesting facts about spaetzle?

They say that in earlier times, spaetzle were formed into tiny pieces of dough, either purely by hand, or with the help of a spoon. The result slightly resembled a sparrow (Spatz), which is why they were also called “Spatzen”.

What pasta is similar to spaetzle?

Spaetzle is a German egg noodle, but is (supposed to be) longer and thinner, somewhat like spaghetti. Knoepfle is the “button-shaped” equivalent to spaetzle.

How long does spaetzle keep in the fridge?

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

What's the difference between gnocchi and spaetzle?

Gnocchi are dumplings made/shaped by hand from a potato dough, and boiled like pasta. (See history).. Spaetzle is made from a more fluid batter (think pancake batter consistency)with egg, milk/cream, and flour. Not a potato in sight.

How do you eat Spätzli?

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives . I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew.

What is eaten with most German meals?

What is eaten with most German meals that is not considered a side dish? Bread. Bread can be made with or without yeast.

What do Germans eat with Brötchen?

However, here are some traditional ways that Germans eat their Brötchen: for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts.

German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (2024)

Sharing my grandma’s german spaetzle recipe with a healthier twist but same great flavor. A light egg noodle with fresh herbs and lemon.

I didn’t really learn to cook when I was very young. I don’t have any cool stories about standing on a wooden chair next to my grandpa learning how to prepare homemade bread from scratch. My mom was a great cook, but she worked nights so she madeour dinners while we were in school and then we just heated them up when it was time for dinner.

I actually didn’t really enjoy cooking until I was in my late twenties. So when I learned that the theme for this month’sThe Recipe Reduxpost is to share a healthy recipe about one of my “earliest cooking recollections”, I didn’t immediately know what I was going to write about.

My grandma (hi Oma) is from Germany and luckily for us, she is a fantastic cook. One of my favorite recipes of hers is Spaetzle.Spaetzle is a tiny type of egg noodle that is a traditional dish in Germany. Everyone in my family learnshow to make spaetzle when they get old enough to boil water. My sisters and I all have our own spaetzle makers and even have our grandma’s recipe framed on our walls. It’s served at every holiday function and is a staple in our family.

One of the reasons I like spaetzle so much is that it’s so simple to make. Just combine the 4 ingredients together to for the dough, boil a pot of water, slide the dough through a spaetzle maker over the water and viola! A spaetzle maker looks like a flat cheese grater with a small square piece on top that slides back and forth. You put the dough in the square and as you slide it across the “grater” tiny noodles fall thru into the boiling water. If you don’t have a spaetzle maker, you can press the dough through a colander and it works just as well.

: Spaetzle Maker

: Using Spaetzle Maker

Our family typically serves Spaetzle with brown gravy on top. It’s not the healthiest of dishes but the spaetzle itself isn’t too bad nutrition-wise. It’s a simple dish, made with just flour, egg, water and a bit of salt. I kept the basic recipe the same for this post but instead of drowning it in gravy, I sautéed it in olive oil and then topped it with some chopped parsley and lemon zest. Oma probably won’t approve, but it actually turned out fantastic. Slightly crispy from the olive oil and a fresh, light taste from the herbs and lemon. I will admit that I tried using whole wheat flour for this recipe and it turned out much too dense for my liking.

What is your earliest cooking memory?

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Tags: basics, cooking, recipe, recipe redux, spaetzle Last modified: December 14, 2020

About the Author / Brynn McDowell

Welcome! I have found that daily life is a balancing act all on it's own, add in trying to maintain a healthy (and happy!) home and you have yourself the possibility of pure chaos. I'm here to share experiences and tips on how to create a mediterranean inspired diet and lifestyle in a hectic home.

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German Spaetzle - My Grandma's Recipe - The Domestic Dietitian (2024)

Sharing my grandma’s german spaetzle recipe with a healthier twist but same great flavor. A light egg noodle with fresh herbs and lemon.

About the Author / Brynn McDowell

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