tag:blogger.com,1999:blog-2268585065649434701.post9080198987895170932..comments2011-09-21T03:59:07.489-04:00Juggling Frogshttp://www.blogger.com/profile/03572259373523756647noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2268585065649434701.post-82863225879830603452011-05-21T23:27:53.814-04:002011-05-21T23:27:53.814-04:00Wow this is a great resource.. I’m enjoying it.. good articleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-15862272990274358642009-10-29T23:55:25.480-04:002009-10-29T23:55:25.480-04:00My family loves burnt butter on them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-75595333228123629262009-02-05T12:07:00.000-05:002009-02-05T12:07:00.000-05:00We have always used a strainer to make spaetzle.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-50376327226031279642008-10-30T15:32:00.000-04:002008-10-30T15:32:00.000-04:00We never used any kind of maker/machine to make this. My grandmother taught me when I was young and we just use a small hand held cutting board and butter knife. Once you get it down it doesnt that all that long to make them by hand this way.Marienoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-81174562304469397602008-10-29T17:43:00.000-04:002008-10-29T17:43:00.000-04:00The spaetzle maker in the photos looks a lot like my food mill - which I should try using for this some time. The ones I have seen that are specifically called a spaetzle maker looked a lot like a heavy duty potato ricer. <BR/><BR/>That said, my friend used to make spaetzle using the batter on a cutting board method.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-15684234408888339242008-05-08T12:21:00.000-04:002008-05-08T12:21:00.000-04:00Concerning the "Macaroni and Cheese" thing: They're called "Kässpätzle" and they're made by putting a layer of Emmentaler or similiar cheese between the batches, mixing it thouroughly and topping it off with roasted onions.<BR/>To make it more interesting add Limburger or similiar cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-62393042981342702472008-01-14T23:02:00.000-05:002008-01-14T23:02:00.000-05:00I tried this tonight, and it was delicious. I halved your recipe and halved it again, and it was just right for two of us with leftovers. I served it with red cabbage and bratwurst.<BR/><BR/>This was my second time to make spaetzle, but I like your recipe better than my first attempt.<BR/>I did an experiment tonight which I haven't seen on any food site, so I suppose it wasn't authentic, but the taste was great. Instead of cooking the noodles in boiling water, I cooked them in a watered down beef broth. DH loved them! <BR/>I didn't have a spaetzle maker so I just tilted the bowl over the boiling broth and used a knife to sort of cut noodles as the batter ran over the edge. It worked, although my noodles weren't uniform size. I think with practice I could manage that, though.<BR/><BR/>Thanks for the great recipe!<BR/>AndersLeAnnhttp://www.blogger.com/profile/08040419223044049737noreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-23006714396760572782007-12-28T16:39:00.000-05:002007-12-28T16:39:00.000-05:00I have my mother's spaetzle maker, and my 3 children all have one also-- and all know how to make them--schwabish style, not big clumps, nice long skinny ones. Serve them with potroast and gravy, etc. WONDERFUL.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-21216568947248562652007-11-05T19:19:00.000-05:002007-11-05T19:19:00.000-05:00I've been making spaetzle since I was young enough to reach the stove, and we never used a special tool for it. We did buy one once, but we had to make the dough runnier to go through the holes, and they turned out much smaller than we liked.<BR/><BR/>The way I'd recommend to do it is to place a portion of the dough in an ordinary cereal bowl, hold it over the water, and use a table spoon to scrape small dumplings in. It's quite fast once you get used to it. A good tip is to periodically dip the spoon in the boiling water to keep it lubricated, otherwise you'll have to pause now and then to clean dough off the spoon.<BR/><BR/>This method permits you to control the size of the spaetzle a lot better. We like them rather large (7cm by 5cm or so) so that they have a 'meatier' texture. Try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-8480738332879375812007-09-29T12:38:00.000-04:002007-09-29T12:38:00.000-04:00i've been told a potato ricer is a perfectly fine substitute for a spaetzle-maker.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-35593836776660977802007-08-22T21:52:00.000-04:002007-08-22T21:52:00.000-04:00You don't have to have a spaetzle-maker, that just makes it faster, more uniform, and smaller noodle. It takes a bit longer, but you can do it the old-school way with two eating spoons, table spoon sized. Scoop up some of the batter with one spoon and use the second to push about one quarter to one third of the batter from the first into the boiling water. After you do a few spoonfuls a couple of the noodles will start to float up and you'll have to wait for the batch to all finish cooking and float. Then fish them out with your strainer and start another batch. You'll get larger more irregular noodles, but I think they taste a little better. Add some minced onion and garlic to the batter and the larger spatzle are even more delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-77215019278302434252007-08-01T11:57:00.000-04:002007-08-01T11:57:00.000-04:00Here is the substitute:<BR/><BR/>http://www.safaribears.de/content.php?page=ChezTeddyspatzlemclesiehttp://www.blogger.com/profile/01485152848052023473noreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-75918286369052603012007-07-29T11:10:00.000-04:002007-07-29T11:10:00.000-04:00I think so too--there must be some kind of substitute. I wonder where one buys a spaetzle-maker.mother in israelhttp://www.blogger.com/profile/13715046177293916034noreply@blogger.comtag:blogger.com,1999:blog-2268585065649434701.post-20327814894944353192007-07-25T09:15:00.000-04:002007-07-25T09:15:00.000-04:00Mmmm...looks yummy! I don't have a spaetzle-maker so I doubt I'll make it myself but I could take some of the "extras" off your hands as I head eastward this weekend to visit my family. ;-) LOLJeannehttp://www.blogger.com/profile/15748416613795849700noreply@blogger.com