What are spaetzle?

Is that pasta? - No, definitely not! Spaetzle has nothing to do with noodles. Swabian Spaetzle are a specialty that should be freshly made.

For all North German and yet ... Non-Spaetzle-eaters:

Please do not confuse dried spaetzle in the bag, vacuum packed and frozen which you can buy in supermarkets with himself never made spaetzle. Same taste made spaetzle, and indeed the taste very good.

All other Spaetzle that there is such a buy to wear in my opinion, a bad reputation, which was the spaetzle in some parts of Germany at.

Spaetzle are always freshly conjured from flour, eggs and salt. The dough should be viscous.

Some people not only eggs, but give additional water (to take some cold water, the other warm). Some swear the mineral water here, because this makes the spaetzle looser.

Still other people use milk for their spaetzle dough.

Another variation is to cause the dough dumplings with cottage cheese, this particular method of preparation, I've discovered at Landshut in Lower Bavaria. There, but almost only there that is very widespread.

Whose spaetzle now will taste at the end really better decide others.

For the dough:

I can not imagine that there are some other foods, in whose preparation the spirits more than the divorce spaetzle dough.

I tell you of before: Spaetzle always taste good, regardless of what the dough.

Spaetzle madness on the Swabian Alb ...

There are two extreme variations of dough, even when I'm on the Swabian Alb and try my brilliant spaetzle board at the man, and bring them to the woman I hear it very often:

The dough is made in the morning at 8 clock, and then every time you get past the hostess runs he will hit 5 minutes so he is right at 12 clock because as tough and good.

And just like that, there are the best Spaetzle.

...and in Austria

The other extreme option, I have found in Austria, more learned in Dornbirn (Vorarlberg) know.

There is a cookbook, unfortunately I have not taken the time, as we read:

"The lazy to cook, the better the Spaetzle!"

Since you need the flour and eggs in the spaetzle dough can still see, because only then there is the best spaetzle.

Only in short, a very big "mea culpa" to the Swabian housewife who already determined in despair at my lack of knowledge about spaetzle: Yes, I know from before, I am also Schwabe was born and raised in Ulm.

Of course I know that only make genuine Swabian dumplings, either made by hand or pressed by the pusher spaetzle.

The Bavarians, and Austrians make "Knöpfle".

Only, the article is written for the whole world and since most people know but what are dumplings, but the least an inkling of Knöpfle and so for simplicity I will also continue Knöpfle say about the dumplings, because tastes have to do both very well.

How do I get the perfect Spaetzle dough?

So again the spaetzle dough, whether it is thick or thin, tall or short, from traditional hand-beaten, or at least, the modern housewife makes it slightly, with the rod, there is always a good spaetzle.

If you agree with his spaetzle press, the Spaetzle Schwob work, then the spaetzle dough, of course, just so thick and tough, otherwise it comes out everywhere except in front of the holes.

If you need a plane to use your spaetzle dough rather be thinner and not as tough, or he rolls only slide back and forth.

If you use Muxel's Spaetzle-Wonder, spaetzle, the more you succeed - regardless of the consistency of the dough has.

Whether tough or thin - for Muxel's Spaetzle-Wonder every dough is right

But I'm talking even of the brilliant Muxel's Spaetzle-Wonder and it does not matter how the spaetzle dough is, because that always works.

Regardless of whether 100% Swabian blood flowing through your veins, or whether you grew up in Australia.

Only this much for the thin or thick gate spaetzle. If the dough is slightly thinner, the spaetzle take more flavor, more sauce. If it is thicker the spaetzle remain separate, that is because you have to spoon the sauce has to.

Almost all over the world loved Allgäuer spaetzle are made of something thinner batter.

The preparation of the Spaetzle is very simple, the spaetzle dough, scrape what method whatsoever (spaetzle spaetzle press or trigger) of course is best viewed in brilliant Muxel's Spaetzle-Wonder in boiling water.

Now you take only one thing, then nothing can go wrong:

Remove the Spaetzle out immediately if you swim up, and when I write now, I mean immediately, not a minute not two, but immediately. Otherwise they will be mud.

Homemade spaetzle - tasty and cheap

Spaetzle are thus probably the fastest and cheapest supplement of the world. And in my opinion, the best.

It does not matter whether the yellow specialty has now been pushed under exertion by the spaetzle press or easily and simply scraped through Muxel's Spaetzle-Wonder. Ok, to all the North and the other German, potato spaetzle also taste.

Only when things will move fast, make Spaetzle. If there is to be cheap, make Spaetzle. If you want variety, then you make noodles and I promise you, if you make the Spaetzle taste fresh yourself, then you also.

Spaetzle are of course not only an excellent side dish, Spaetzle are also very much enjoyed as a main dish. First and foremost spaetzle. Of these, there are different variations, just to try each time.

If you have found your favorite spaetzle a tip from me:

Fridays you should not eat meat, so there's always fish there, just as a really good really good fish also costs money. Make it a tradition: On Fridays, there is spaetzle.

To count in: Good fish costs 25 euros, good spaetzle with a good salad 5 euros, say by 4 Fridays of the month, that is dear wife to give at the end of the month, the household money saved 80 euros to your husband back because he is happy to determine.

Psssst:

You can, of course, you are also integrated into the slush fund, there at the end of the year fantastically beautiful shoes.

I hope I will have the Spaetzle a little closer, you risk something, you go unusual ways to make Spaetzle.

In this sense,

Siegfried Muxel

Photos of antique Spaetzle equipment courtesy of:
www.hamppverlag.de