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

Spaetzle, historically

Historians say spaetzle were mentioned in 1725 first documented secured.

However, with nothing to say, because spaetzle, historically seen a lot, lot longer count on solid foundations of the Swabian cuisine. This is evidenced by paintings from the Middle Ages, on which are visible with a Swabian spaetzle board.

In general, the time were hard and difficult for the population. The Swabians were long known to be the poor man of Europe, and even sent their children during the summer to work across the Alps into Italy.

Baden-Würrttembergische history books tell of the Swabian knights who one day followed by Emperor Barbarossa, the Holy Land, together with sword and spaetzle board.

Even then it was probably impossible to have without the basic cooking utensils while to move to the strangers. And the Russian campaign in 1821 the Wurttemberg regiments refused to give up their beloved dumplings.

Ergo, they took everything that was needed for it.

Spaetzle, linguistically times

Some historians report that the word "Spätzle would assume that keeps the cook in preparing the dough like a bird in the hand before her with his other hand and a small spoonful of small pieces of dough (ie) small sparrow = spaetzle and knifed into the boiling Water is available.

Other historians another theory represented.

Thus would the word originating in the Italian word "spezzato", meaning "cut into pieces."

Spaetzle scraping or planing Knöpfle?

Formerly trained housewives scraped with a knife Spätzle from wet wooden board into boiling water.

Then the planes came and spaetzle easier still cooks and housewives, the work considerably.

Around Stuttgart housewives prefer to take the bulky spaetzle spaetzle press for extra-long Sunday in his hand.

All three cooking devices have their advantages and disadvantages.

Swabian tireless ingenuity, it is thanks to that now no one with a knife, plane or the press needs to bother.

Finally, you can use our genius spaetzle board both short Knöpfle, scrape and long spaetzle.

Nevertheless, you will find in our online shop for all three variants Spätzlemachen. And much more.

Regardless of whether it should be spaetzle or "Knoepfle".

Spaetzle by hand scraping or would you prefer Muxel's Spaetzle-Wonder?

Our Muxel's Spaetzle-Wonder vs. traditional hand Cockroaches:

Either magic or long practiced craft.

Earlier, when southern German Housewives later than age 10 make the Spaetzle from her mother or grandmother taught as spaetzle were still scraping with a sharp knife by a broad wet wooden board into the boiling water. Anyone who had this procedure and often practiced long enough, could also fix.

Today, we must, even in the little country looking for a very long time cooks, their spaetzle yet always with a knife, scrape off the board. They deserve our utmost respect for all!

But hand on heart: how great it is to master this ancient art of cooking: With our Spaetzle set heavenly Spaetzle are simply much, much faster on the table. And they do taste just as good.

Give us a try. If you can spare a day a lot of time, you scrape your spaetzle to the old familiar method. If it should go faster and easier to use our kit, or the little Muxel's Spaetzle-Wonder.

At this point:

As Schwabe, of course, I like hand scaped spaetzle best.

Only those who can still wants to be proud. The other question is, why not make it off and at times easier?

Variety: Sunday handscraped - Weekdays from the board or vice versa

To whom this procedure is the hand scraping too hard, or it simply wants to make only slight, who takes our Muxel's Spaetzle-Wonder.

BUY Muxel's Spaetzle-Wonder NOW!!

Homemade spaetzle with the plane, or rather the Muxel's Spaetzle-Wonder?

What can Muxel's Spaetzle-Wonder do, what my spaetzle plane cannot?

Short answer: The best is always the enemy of good!

Long answer:

When spaetzle board you scrape from the top down. And the spaetzle plane from front to back and back again.

And because everything has to go more quickly, looks from behind the stove accordingly.

You can be ever so careful, the faster you slice, the easier the dough runs out also in the back or front.

In particular, if the pot is actually a number too small.

With the large wide pot that would actually be the best spaetzle plane, in small 3-person households are still too hard to find. Far too much space they take away in the closet and into the dishwasher.

On top of falls by the rapid spaetzle planing violent boil the water in:

It also spills over the pot and makes the mess on the stove until it completely right.

In addition, you propose the spaetzle plane above the boiling water of hot water to meet with full force. The plane even cover more than one third from the pot surface.

Right and left of the heat flows towards you.

With one hand hold the spaetzle plane, with the other slice it, while trying wegzupusten sensitive natures, the hot steam. Failing that, it gets pretty hot quickly on the wrist.

That makes spaetzle-making quickly annoyed.

Instead of more times to bring freshly made dumplings on the table, so, unfortunately, many people resort almost exclusively to boring noodles from the bag.

Unless you at least know yet how to make homemade dumplings - but that's another story altogether, and takes at least 5x as long as the spaetzle-making with our spaetzle board.

Conclusion:

Nothing against the good old spaetzle plane, which leads presumably injured pretty rusty in places and in many households, a Bavarian shadows:

Spaetzle with our board, however, you make fast and easy for tasty variety in diet.

Whom the procedure with the hand scraping is too stressful, or simply want to make only slight, who takes our Spaetzle-Set 5 in 1

BUY Muxel's Spaetzle-SET 5 in 1 NOW!!

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

Spaetzle press and Muxel's Spaetzle-Wonder - The Swabian Duo

Muxel's Spaetzle-Wonder versus spaetzle press?

Can I dispense entirely with the spaetzle press in the future?

If we ask with a difference: It is a right only from the Sunday roast pig? Could it not be once off and a fine saddle of venison or a juicy roast beef? Quite similar is the case with the spaetzle board.

For while the spaetzle press 20 to 30 cm long "noodles" produces, you scrape with spaetzle spaetzle board up to 5 cm long. It just brings more variety to the table. Quite apart from:

The effort with the spaetzle press has been so disgusted with some of the fun Spätzlemachen cook. Only you do not know what to do with the press, then you are angry about the huge dishes pile and if you're unlucky, captures the part of some rust too well.

They have not the right device for making spaetzle, or you want afterwards not as much need to rinse, you can order Muxel's Spaetzle-Wonder:

But before you are purchasing unimaginative pasta, or even worse superteure Spaetzle out of the bag, which taste like nothing you still prefer to take spaetzle board. With him, the cockroaches will spaetzle with amazing speed. Faster to cook than pasta! Moreover, you always know what's in your homemade Spätzle in it: namely, fresh eggs, flour and salt - nothing else.

And some dishes such as spaetzle, Backerbsen or liver Spaetzle as a soup, the brief fit of spaetzle spaetzle board already much better.

Conclusion: No one wants to take you to your spaetzle press. But if it's in a hurry and if you are looking for a tasty alternative to long spaetzle, then you will be impressed by our board certainly spaetzle.

BUY Muxel's Spaetzle-Set 5 in 1 NOW!!! 

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

Spaetzle or "Knoepfle"?

A question of length, not the taste!

There seem to be people who claim that only their dumplings are the real ones. This is of course pure nonsense ....

You should know that there are different traditional spaetzle shapes. Before there was our ingenious spaetzle board Württemberg favorite cooks the spaetzle press, called Spaetzle Schwob. Thus spaetzle are almost as long as Italian spaghetti.

In Alemannic Allgäu, in Bavaria, Baden, Switzerland and Austria are preferred, however brief spaetzle. To produce them, they needed an earlier call spaetzle plane. Strictly speaking, this unit should read buttons plane, for a short time spaetzle are now nothing more than Knöpfle.

You see: There is no reason for a religious war over the length of the spaetzle to ignite? It is important but only its incomparable taste.

With our spaetzle board will succeed in fact, both forms equally well. What matters is how steep the lead over spaetzle scraper board. The steeper, the shorter the spaetzle. The flatter, the longer the individual spaetzle.

New: What a blessing that you can connect with the Spätzelewunder both long and short spaetzle.

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