Spaetzle: Starting is easy - when you know how it's done!

Even experienced cooks do not know everything. So do not fret if the first scrape spaetzle is slightly different than expected. The board stopped spaetzle, spaetzle are muddy, the batter does not run through?

Here you will find answers to many pressing questions.

And then it comes to more easily continue with the heavenly "Spaetzleschaberei" (Scraping Spaetzle).

If everything runs smoothly again, then cook and enjoy.

• Making the dumplings last forever, because your dough does not drip through the holes.

• The dough is too stiff

  • Take a little less flour next time, or even stir some water into the dough. The ideal doug for Muxel's Spaetzle Wonder is thinner than the doug, which you have been prepared for the spaetzle plane.

• You do not scrape fast enough
  

  • The holes become clogged because you are not fast enough to scrape. You really need to scrape through the doug very fast. Do not be too timid, failing which the rising heat dries out the dough, before it falls into the water.

• Rising water rises up and touches the dough
  • Have you between water and spaetzle board about 5-7 cm square and then turn the heat back after the first boil at medium strength. If the water is boiling too hard, you just pour a little cold water after. Moreover, it is helpful to rinse off before using the Spätzle board with cold water.

• The first batter is fine through, but now everything is blocked.

• The dough is cooked in the holes
  • Thoroughly scrape your board on each pass from the top and bottom. Otherwise, the rising heat dries out the remaining dough and inevitably clogging the holes. As long as you heed this trick, you can row durchschaben so many portions of dough, as you want.

• Spaetzle are muddy and partially stuck together like thick lumps

• The dumplings cooked too long
  
  • They pick out after each tour, the finished dumplings with a slotted spoon from the boiling water. Spaetzle are really ready within a few seconds. Swim up, they are cooked. Let the dumplings in a sieve to drain briefly and if you serve your spaetzle not immediately, keep them warm in a buttered form in a hot oven until the remaining dumplings are done. Alternatively, you can also give the Aufbraten spaetzle in a frying pan and refine according to the recipe with other ingredients such as onions and bacon.

• The pot is too small
  • Use a bigger, wider pot and more water. Like spaghetti, dumplings need room to swim. The narrower the saucepan and the less water is available, the closer the dumplings stick together.

• The cockroaches takes too long
  • Bugger it to a smaller of doses at once through. Again, adjust the quantity of batter must be used for the pot and the water volume. A large pot is always right, however, only a small pot if you want to scrape only a single dose of spaetzle.