I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/Germa...zelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

> I made my first batch of spaetzle today. Here's the recipe I followed:
> http://pasta.allrecipes.com/AZ/Germa...zelDmplngs.asp
>
> I let the batter rest for 15 minutes. It wasn't runny and in the ricer
> it would just sit there until I applied pressure.
>
> I've read that when you drop spaetzle into the pot they will sink and
> when they're done they float to the top (suggested time 5-8 minutes?) My
> problem was that as soon as the spaetzle dropped into the water they
> just floated.
>
> I let 'em cook for about a minute and tossed them in a saute pan with
> butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
> together and it tasted fine and had a scrambled egg consistency.
>
> The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

> So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

> One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

> Any thoughts?
>
> Andy
>

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright > wrote in
:

>> The spaetzle weren't long strands, rather 1 to 2 inches long.
>
> They're not supposed to be long strands. They're little dumplings,
> not spaghetti.

Some recipe photos looked like 3-4" long noodles. I was expecting
"plump" kinda/sorta. As they came out of the ricer they broke off under
their own weight.



>> So maybe I should use the 1/4" holes and make a little stiffer
>> batter.
>
> The holes in my spaetzle maker are about 1/4" in diameter. If the
> batter's too stiff, they will be tough. My batter is sticky, but not
> runny.

I guess mine was about the same. That middleground where you can't knead
it or make pancakes with it!??



>> One problem might be that I only used semolina flour?
>
> Never tried it, I dunno. I use all-purpose flour.

I'll use a/p flour next time.



> Were they good?

They tasted great to me but I've never had spaetzle before today, so I
have nothing to measure them against.


Thanks,

Andy

On 2005-07-25, Andy <Q> wrote:

> They tasted great to me but I've never had spaetzle before today, so I
> have nothing to measure them against.

They can also be a short noodle-like shape. I saw one of those old
"Greatest Chef's" episodes where a real old-world cook was making
spaetzle by scooping a big lump of dough on a spatula or wide
spreading knife and then with another knife cutting/scraping off
little threads of dough into the boiling water. The pieces were cut
on the diagonal and were more noodle-like than dumpling-like in the
raw. But, it appears the noodles shrink up in the boiling water so
the results is a dumpy noodle.

nb

My grandmother (a Pfeulb from the old country) dropped the dough into
the water by half teaspoons. Any other way to *me* doesn't taste right.

Seamus - her "kleines Arschloch"

"Seamus" > wrote in news:1122392273.393236.207740
@o13g2000cwo.googlegroups.com:

> My grandmother (a Pfeulb from the old country) dropped the dough into
> the water by half teaspoons. Any other way to *me* doesn't taste
right.
>
> Seamus - her "kleines Arschloch"


Seamus,

That's an exercise in patience!

Andy

On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

> I made my first batch of spaetzle today. Here's the recipe I followed:
> http://pasta.allrecipes.com/AZ/Germa...zelDmplngs.asp
>
> I let the batter rest for 15 minutes. It wasn't runny and in the ricer
> it would just sit there until I applied pressure.
>
> I've read that when you drop spaetzle into the pot they will sink and
> when they're done they float to the top (suggested time 5-8 minutes?) My
> problem was that as soon as the spaetzle dropped into the water they
> just floated.
>
> I let 'em cook for about a minute and tossed them in a saute pan with
> butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
> together and it tasted fine and had a scrambled egg consistency.
>
> The spaetzle weren't long strands, rather 1 to 2 inches long.
>
> So maybe I should use the 1/4" holes and make a little stiffer batter.
>
> One problem might be that I only used semolina flour?
>
> Any thoughts?
>
> Andy
>

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright > wrote in
:

> Take a look at these...
>
> http://tinyurl.com/dgz6d
>
> --
> Wayne Boatwright *¨*


Wayne,

Thanks! That's more like it! I have a goal.

I'd try another batch now if I wasn't kinda/sorta still bellyachin' from
batch #1.

All the best,

Andy

Mi e' parso che Andy abbia scritto:

>> Take a look at these...
>>
>> http://tinyurl.com/dgz6d

> Wayne,
> Thanks! That's more like it! I have a goal.
>
> I'd try another batch now if I wasn't kinda/sorta still
> bellyachin' from batch #1.

Well, I googled a bit and found out many boxed spaetzle, they
must be terrible...
For the shape: some are very long, and some shorter, and the way
I always saw them (in a local restaurant doing german kitchen and
in Germany) is almost like this:
http://www.tourismus-bw.de/von_mault...ste_detail.htm

Basically, it is the same as for making "gnocchi di patate", so
when you have made a dough you just roll it on the table in long
"strings" about 1/2 inch in diameter, and then just cut the
strings with a knife at an interval of about 1 or 1 1/2 inches.
For gnocchi one also has to pass them on a grater or push them
with a fork, to give them the texture, while spaetzle go straigth
to cook.
--
Vilco
Think Pink , Drink Rose'