spaetzle

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spaetzle

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Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue May 31, 05 11:01 am Post subject: spaetzle

My new potato ricer has three sized "grills" and says that this is because you can also use it for making spaetzle, for which it gives a recipe, and says serve with butter. So, Germany-dwelling members present and past, is it worth my while trying this recipe, and what would I eat it with? And do you know which size holes I should use?

I thought this was something you made in sieve so I presume quite small holes?

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Tue May 31, 05 11:09 am Post subject:
I did it using the larger holes, about the diameter of a pencil. Got to say I wasn't overly impressed. It was my first and only attempt and I've never had the real thing so I don't know if it was my incompetance or they're just not that great. Bascially, bland and stodgy and required a large helping of cheese, butter and pepper to make them interesting.

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Tue May 31, 05 12:22 pm Post subject:
I think its large holes too. Treat, saucing, etc as though Gnocci?

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue May 31, 05 3:04 pm Post subject:
Bless you!

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Tue May 31, 05 5:33 pm Post subject:
Actually it was a a a aaaaah Tchibo ricer/spaetzle-maker that I bought....!

lr110td5

Joined: 20 May 2005
Posts: 37
Location: Kerpen, Germany

Posted: Thu Jun 02, 05 7:44 pm Post subject: Spaetzle
Spaetzle is really a speciality of the southwestern part of Germany, where it can be made to be very attractive to the palate. Beyond that I would sadly have to generally agree with Behemoth, and cautiously add the saying "You are what you eat". Colin

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Thu Jun 02, 05 7:56 pm Post subject:

Haddock

Joined: 24 Apr 2005
Posts: 81
Location: Marburg, Germany

Posted: Thu Jun 02, 05 8:12 pm Post subject: Re: Spaetzle

lr110td5 wrote:

Spaetzle is really a speciality of the southwestern part of Germany, where it can be made to be very attractive to the palate.
Beyond that I would sadly have to generally agree with Behemoth, and cautiously add the saying "You are what you eat".

We normally have spaetzle with Wild Boar Goulash or Venison Goulash. Its a type of pasta and very tasty when done right.

......and you are what you drink......and I'm a bitter man

lr110td5

Joined: 20 May 2005
Posts: 37
Location: Kerpen, Germany

Posted: Fri Jun 03, 05 7:21 pm Post subject: Spaetzle

Well Bugs and Behemoth, if the Spaetzle doesn't appeal to you too much you could use your press to squeeze ice cream into a 'spaghetti' mass and/or crush fruit to go on top.

To be fair, all pasta-type dishes are capable of being bland and stodgy if overcooked. The home-made stuff, being still moist, needs decidedly less time to cook: sometimes just 2 mins instead of 10 mins for the commercial dried variety.

Colin

ps @Haddock: Since no decent bitter can be found here, I have resorted to brewing my own. (So bleibe ich eben nicht verbittert!)

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