Spatzele noodles?

[Bubba - NJ]

Never thought I'd see a Spaetzle thread on a cigar board . I used to get Spaetzle at Germandeli.com , great vendor out of Texas . I've seen both Emeril and Wolfgang Puck make Spaetzle and I have both of their recipes . I make it quite often as my daughters absolutely love it with a nice piece of meat and a good gravy . Emerils Recipe is : 3 eggs , 1 cup milk , 1/4 tsp fresh grated nutmeg , kosher salt and white pepper , 3 cups all-purpose flour . in a bowl whisk eggs , milk , salt , pepper and nutmeg . Gradually stir in the flour . (You want it to be thicker then pancake batter) . Let batter rest covered in the fridge for 1 hour . Boil water in a large pot and add salt . Use your Spaetzle maker or large holed colander to press dough through and into the water . When the Spaetzle float they are done , about 5 minutes . W.Pucks recipe is more complex : 4 egg yolks and 1 whole egg , 1-3/4 cups milk , 3 cups flour , 1/4 tsp fresh nutmeg , 1 tsp salt , 1/4 tsp fresh ground pepper , 1/2 cup peanut oil , 2 ounces unsalted butter . In a small bowl beat together eggs and milk . in a medium bowl mix the dry ingredients . Add the egg mixture to the flour mix and mix with hand until well blended . Let batter rest covered in the fridge for 1 hour . Boil water and add salt to it . Use your Spaetzle maker to add the batter to the water and cook for 4-5 minutes or until they float . Drain the Spaetzle . Add the oil to a large sauté pan and get very hot , add the Spaetzle and sauté until golden brown (I've never done this part) . Season to taste with salt and pepper . Hope this helps and sorry for the long post .

[AAlmeter]

Wolfgang Pucks recipe is what I use...love it, especially with my twist on his Hungarian Goulash!


In a pinch, you can use a colander and a smaller bowl to force the batter through instead of a spaetzle maker.

Actually you can order them from Amazon.

[hotreds]

Knorr makes some good ones- I have seen them locally in SW Ohio.

[althekillr]

cool, thanks guys, must not have been looking for it hard enough.

[Mister Moo]

10-minutes before the roast is ready...

I make my own - nothing to it. Forty-'leven times better than bagged noodles. Make a wet paste from salt, flour, water, egg, nutmeg (takes about five minutes, while the water is boiling). Spooge the mess thru a colander with a spatchet or use a spaetzle maker (best look like a giant garlic press, in my opinion - I don't like the "grater" type) right into the boiling water. The glops hit the boiling water and sink - when they float, a minute or so later, skim them out with a slotted spoon and put them into a serving bowl. Voila! I mean, "Wunderbar!"

As wifey puts the roast on the table you should be frantically stirring pepper, salt, cream (or sour cream, better yet) and a little flour into the pan drippings. Bring the gravy out in one hand with the still-steaming spaetzle in the other. Ach! Schmect gut!