Spaetzle Food

GERMAN CHEESE SPAETZLE (SCHWäBISCHE KäSESPäTZLE)

Steps:

• Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.
• To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
• Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
• Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.Serve immediately. This makes great leftovers!

SPAETZLE

Steps:

• Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
• Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

SPAETZLE

Steps:

• Mix the flour eggs & salt together (use your blender).
• Slowly add the water until the dough is smooth, but not stiff.
• (If large eggs are used then use a little less water).
• Continue to blend the dough until it has enlarged in size.
• Heat a pot of salted water to boiling add a tbsp oil.
• Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.
• Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.
• N>B> If you do not have a spaetzle grater roll out the dough to about 1/4" thickness and slice across then slice the other way to have them the size you want them.
• Boil the same as with the spaetzle grater.
• Enjoy.

SPAETZLE

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
• Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

TRADITIONAL GERMAN SPAETZLE

Steps:

• Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
• Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
• Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

FRESH HERB SPAETZLE

Steps:

• Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
• Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

GERMAN SPAETZLE

Steps:

• Gather the ingredients.
• Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
• Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
• In a small bowl, whisk 1/2 cup of milk with the eggs.
• Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
• Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
• The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
• Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
• At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
• Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
• Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.

GERMAN SPAETZLE

Steps:

• Gather the ingredients.
• Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
• Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
• In a small bowl, whisk 1/2 cup of milk with the eggs.
• Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
• Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
• The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
• Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
• At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
• Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
• Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.

"SPAETZLE" GERMAN EGG NOODLES

Steps:

• Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
• Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
• When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
• Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
• Let each noodle drop into the boiling water (don't overcrowd the pot).
• Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!