spatzle

This Homemade German Spaetzle recipe shows you how to make
these delicious, German egg noodle dumplings. 
They are the perfect side dish to go with all your Bavarian favorites!

Homemade German Spaetzle

eggs

milk

salt

all-purpose flour

unsalted butter

white pepper

nutmeg

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk.

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.

Set the spaetzle maker aside and give the...

Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/movotdzb0qywdq5lg2fx.mp4

This Homemade German Spaetzle recipe shows you how to make these delicious, German egg noodle dumplings.  They are the perfect side dish to go with all your Bavarian favorites!

A recipe for Kasnocken- Austrian dumplings tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

Kasnocken (Austrian Dumplings with Cheese and Onions)

black pepper

unsalted butter (divided)

onion

chives (for garnish)

In a large bowl, beat together the eggs, milk, salt, pepper, and nutmeg. Gently stir in the flour, a little at a time, until just combined. Do not overmix. If too thick, add a little more milk. If too thin, add a little more flour. Let sit for 20 minutes.

In a large cast iron or nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Remove to a plate.

While the onions are caramelizing, bring a large pot of water to a simmer. Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer and drain well.

Place the skillet over medium heat and melt the remaining tablespoon of butter. Once thoroughly heated, add the cooked dumplings and toss with the cheese until melted. Leave the pan undisturbed for a couple of minutes to create a golden brown crust along the bottom and sides of the dumplings.

Remove from heat and serve hot topped with the caramelized onions and chives.

Rezept für Back-Camembert mit Rotkohl und Haselnuss-Spätzle » Über 1693x nachgekocht » 30min Zubereitung » 15 Zutaten » 865 kcal/Portion

Back-Camembert mit Rotkohl und Haselnuss-Spätzle

Haselnusskerne, ganz 100 g

Äpfel, rot 2 St.

Öl 5 EL

Rotkohl aus dem Glas 720 ml

Wildpreiselbeeren 50 g

Zimt Prise

Salz Prise

Wasser 60 ml

Paniermehl 50 g

Camembert 200 g

Spätzle, frisch 500 g

Pfeffer, schwarz Prise

Ofen auf 220 °C (Ober-/Unterhitze) vorheizen. Haselnusskerne grob hacken. Schalotten halbieren, schälen und fein würfeln. Äpfel waschen, vierteln, Kerngehäuse entfernen und in ca. 1 cm dicke Spalten schneiden. 

In einem Topf 1 EL Öl auf mittlerer Stufe erhitzen und Schalotten und Äpfel darin ca. 2 Min. farblos anschwitzen. Rotkohl zugeben und mit Preiselbeeren, Zimt und Salz würzen. Wasser zugeben und unter gelegentlichem Umrühren auf mittlerer Stufe zugedeckt ca. 20 Min. garen. 

In einem Topf ca. 4 l Salzwasser aufkochen. Für die Panierstraße auf einem ersten tiefen Teller das Ei verquirlen und auf einen zweiten Teller das Paniermehl geben. In einer Pfanne 4 EL Öl auf mittlerer bis hoher Stufe erhitzen. Camemberts halbieren, zuerst in Ei, dann in Paniermehl wenden und in der heißen Pfanne von beiden Seiten ca. 1 Min. anbraten. Danach in eine Auflaufform geben und im Ofen ca. 8 Min. backen. 

Spätzle im kochenden Salzwasser ca. 1 Min. kochen und in ein Sieb abgießen. In der Pfanne 2 EL Butter auf mittlerer Stufe erhitzen und die gehackten Haselnüsse darin ca. 30 Sek. anrösten. Spätzle untermischen und ca. 2 Min. mitbraten, bis sie heiß sind. Mit Salz und Pfeffer abschmecken. 

Backcamembert aus dem Ofen nehmen und zusammen mit Rotkohl und Haselnuss-Spätzle auf Tellern anrichten.

 Guten Appetit!

Split pea soup with bacon is an incredible taste, a long history, a combination of gastronomic cultures. It’s the tastiest soup in the world

Split pea soup with bacon and spaetzle

(150 grams) split dry peas

oz (100 grams) bacon

potatoes

carrot

tomato

salt, pepper, paprika

garlic

(2 liters) water

+ 3 Tbsp (150 grams) flour

(250 milliliters) milk

dry ground paprika (optional)

Add water to the peas and boil until tender (about 30 - 40 minutes). Soaking split peas before cooking is not necessary. I just rinse them well, add water and immediately put them to boil. Don’t pour out the water after cooking (we’ll need for the soup)

Cut the potatoes into small pieces. Add potatoes to the cooked split peas, if necessary add more water and boil until potatoes are half cooked.

Cut the bacon into small cubes and cook it in a little oil.

When the potatoes are half cooked, add the sautéed carrots, onions and bacon to it. Boil until the potatoes are fully cooked (add more water if necessary)

While the soup is cooking, prepare the spaetzle (I start preparing the batter for the spaetzle immediately after I put the potatoes to boil): mix the flour and salt. Separately, beat the egg with milk.

Add the milk-and-egg mixture to flour and salt. Also add paprika if you like it. Mix everything well and leave for 20 minutes at room temperature

After 20 minutes the batter is ready, you can make spaetzle. German cooks (as well as Austrian, Swiss and Northern Italian ones) usually have a special device with holes for spaetzle. I adapted with what I had in my kitchen - I use a coarse grater (the one on which I grate beets for Ukrainian borscht). So, I take a grater, hold it upside down over the boiling soup, pour the batter on it with a spoon and it flows perfectly through the holes right into the boiling soup (if it doesn’t flow well, help it by rubbing it with a spoon on the surface of the grater)

As soon as spaetzle float to the surface, they are ready. Add salt and pepper and, if you like spicy dishes – add another pinch of dry ground paprika. Add a clove of garlic (passed through a press) and sprinkle with green parsley or onion. Bon Appetit!

Spätzle are German egg dumplings (you could also call it pasta). These tiny pieces of dough are delicious and perfect to serve with gravy or sauces. Try them with Rouladen or mushroom sauce!

Spätzle (German Egg Dumplings)

(250 grams) all-purpose flour (spooned and leveled, not scooped)

eggs (lightly beaten)

nutmeg (optional)

white pepper (optional)

(120 milliliters) milk,

Add all ingredients to a mixing bowl.

Stir with a wooden spoon until roughly combined.

Continue beating the dough with the wooden spoon or with a mixer fitted with dough hook attachment (speed 2) for about 10-15 minutes. The dough should be well-combined, smooth, and you should see some bubbles forming. It will be very sticky so it’s not possible to knead it by hand (try to not add any more flour).

Leave to rest for 15 minutes.

While the dough is resting, bring a large pot of salted water to a boil.

Working in batches, press the dough through a ‘Spätzle press/maker’, a large-holed colander, or a slotted spoon with large holes. Push the batter with the back of a metal spoon directly into boiling water. Cook Spaetzle in batches so they won’t stay in the water for too long.

When the Spätzle come to the water surface they’re done - remove them from the water with a slotted spoon and transfer to a bowl with 2 tablespoons of butter.

While you’re adding Spaetzle to the bowl, stir them to coat them in butter - it will prevent them from sticking to each other.

Enjoy!

Als Hauptmahlzeit oder als Beilage - Spätzle sind schnell und einfach zubereitet und sind der Klassiker in der pikanten Mehlspeisküche

Spätzle Rezept | Fini´s Feinstes

250 g Fini’s Feinstes Bio-Spätzlemehl oder Weizenmehl griffig

Eier

g Milch oder Wasser

Prise Salz

Spätzlesieb oder ein normales Sieb mit großen Löchern

Mehl, Eier und Milch oder Wasser in eine Schüssel geben und einfach mit dem Kochlöffel zu einem glatten Teig schlagen. Mit etwas Salz würzen. Sollte der Teig zu fest sein, noch etwas Milch/Wasser hinzugeben.

Den Teig etwas quellen lassen, bis sich das Mehl gut mit den anderen Zutaten verbunden hat.

In einem weiten Topf Wasser zum Kochen bringen und Salz hinzugeben. Das Spätzlesieb oder die Spätzlereibe auf den Topf setzen. 

Mit der Teigkarte den Teig durch das Sieb drücken. 

Die Spätzle im Salzwasser kochen. Dabei öfter umrühren, damit sich keine Klumpen bilden. Sobald die Spätzle an die Oberfläche steigen, mit einem Schaumlöffel aus dem Wasser nehmen.

Spätzle sind schmackhaft und ganz einfach herzustellen. Mit unserem Rezept gelingen sie sicher.

Rezept für hausgemachte Spätzle

500 g Mehl (universal (oder halb glatt, halb griffig))

Stk. Eier

300 ml Milch

Salz, evtl. Muskat

Wasser aufstellen

Einen großen Topf mit reichlich Wasser aufstellen und zum Kochen bringen. Das Wasser gut salzen.Die Spätzlehobel und ein großes Sieb herrichten.

Flüssigkeiten vermischen

Die Milch, die Eier mit dem Salz und evtl. geriebene Muskatnuss in einer Schüssel gut vermischen.

Teig herstellen

Erst wenn das Wasser kocht wird das Mehl schnell in die Flüssigkeit eingerührt. Das kann mit einem Kochlöffel, einem Gummipeter aber auch mit der Hand passieren. Die Spätzlemasse wird nur so lange gerührt, bis das Mehl mit der Flüssigkeit vermischt ist. Jetzt nicht mehr weiter kneten - der Teig soll mürbe bleiben und nicht verkleistern.

Spätzle hobeln

Mit der Spätzlehobel sofort Spätzle ins kochende Wasser hobeln. Das kann mit einer Teigkarte aber praktischer und einfacher auch mit der Hand gemacht werden.

Umrühren

Zwischendurch immer wieder umrühren, damit die Spätzle nicht zusammenkleben.

Aufkochen lassen

Die Spätzle einmal aufkochen lassen und abseihen. Nun entweder direkt anrichten, weiterverarbeiten oder mit kaltem Wasser Abschrecken, um sie zu einem späteren Zeitpunkt fertigzustellen.Tipp: Passen nicht alle Spätzle auf einmal in den Topf oder möchte man eine größere Menge Spätzle herstellen, so macht man die Spätzle in Etappen und fischt die fertigen Spätzle mit einem Siebschöpfer aus dem Wasser.

Gli spätzle sono un preparazione tipica della Germania meridionale: gnocchetti di forma irregolare a base di farina di grano tenero, uova e acqua.

Spatzle

Farina 00 250 g

Uova medie 3

Acqua a temperatura ambiente 150 g

Sale fino q.b.

Noce moscata q.b.

Erba cipollina q.b.

Burro 55 g

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2016/05/3r0w7c/3r0w7c.mp4

Gli spatzle sono un preparazione tipica della Germania meridionale: gnocchetti di forma irregolare  a base di farina di grano tenero, uova e acqua.

These homemade German Spaetzle are authentic and very easy to make. Made from a simple flour-egg batter, these classic little dumplings make the perfect side to saucy dinner ideas like goulash and go well with meat dishes like Rouladen!

water

Add the flour to a medium-sized mixing bowl and make a little well (or a mini volcano) in the middle.

Add the eggs and the salt to the flour and give everything a stir with a wooden spoon or your electric mixer. Now slowly pour in the water while mixing vigorously until the dough has a lump-free, elastic consistency. When you roll the wooden spoon in the batter, you should be able to create air bubbles as a result of the sticky yet smooth consistency. Another way to tell that the batter has the right consistency is when it drips off the spoon very slowly.

Bring a large pot of salted water to a boil. Once boiling, reduce the heat so that the water is simmering.

Now, spoon portions of the Spaetzle batter onto your spaetzle grater/maker and scrape the batter through into the boiling water. The spaetzle will float to the top when they are done. This takes around 2-3 minutes.

Remove the little dumplings with a large straining spoon and place them into a different bowl. Repeat the steps until you have used up all the batter. Enjoy!

Easy homemade German spaetzle recipe (Spätzle) turned gluten-free and vegan! These spaetzle noodles require just 4 ingredients with tools found around the house (no spaetzle maker needed!), and are ready in under 20 minutes!

Spaetzle Recipe (Vegan, Gluten-Free)

chickpea flour

tapioca flour ((see notes))

tsp salt

turmeric powder ((optional))

plant-based milk ((see notes))

First, combine the chickpea flour, tapioca flour, salt, and turmeric powder in a medium bowl and stir.

Then, gradually pour in the plant-based milk (or water), whisking until the batter is smooth and slightly viscous. It shouldn’t be runny enough to pour, and is more like a very thick batter that drops off the spoon in clumps. Refer to the recipe video for a visual guide.

Next, bring a large pot of salted water to a rolling boil. Working in batches, spread some of the dough onto a small wooden cutting board in a thin layer and dip it in the hot water for just a second.

Using a large knife (or a bench scraper - wet it first), scrape off long, thin strips of the dough into the boiling water.Alternatively, use a spaetzle maker (or potato ricer). This method works better when the dough is thicker.

Allow the spaetzle to cook for about 3 minutes, then use a slotted spoon to remove them from the pot (or pour them into a strainer) and rinse them with cold water OR transfer them to an ice bath for 20 seconds.

Serve the spaetzle with sautéed mushrooms and onions and mushroom gravy or vegan Geschnetzeltes. Or pan-fry them briefly with a little vegan butter and salt. Garnish with fresh herbs and enjoy!

https://content.jwplatform.com/videos/KfJAmpTa.mp4

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