Thursday, March 24, 2011

Spatzel recipe from Michelle, exchanging from Germany

mmmmm, spatzel is so easy to make and super yummy. If you can't find a spatzel ricer you can use a large colander and press the dough through in small sections. We found one at the local kitchen store for $5. It's much easier than rolling pasta. I hope you enjoy!

2 ½ Cups plain (all-purpose) flour
2 medium eggs
½ teaspoon salt
About 5 tablespoons water
13 cups water
3 teaspoons salt
3 tablespoons butter
Preparation (Serves 4 persons, takes about 35 minutes):
Sieve the flour into a bowl. Add the eggs, salt and 5 tablespoons water. Knead all the ingredients together using a hand-held mixer with a kneading attachment or wooden spoon, making sure that there are no lumps. Continue kneading until the dough begins to form air bubbles.
Bring 13 cups water to the boil and add salt. Push the dough trough a spätzle ricer or spätzle press into the boiling water and poach for 3-5 minutes; the spätzle are done when they float to the surface.
Remove the spätzle from the water using a skimming ladle, transfer to a sieve or colander, rinse under cold water and drain. Brown the butter in pan and toss the spätzle in it.
Variation 1:
To make spätze coated with breadcrumbs, melt 2 tablespoons butter in a pan, stir in 2 tablespoons breadcrumbs and pour over the spätzle.
Variation 2:
To make spätzle with fried onions, peel 3 onions, cut into rings, brown in melted butter or margarine and pour over the spätzle just before serving.
Variation 3:
To make cheese spätzle, make the spätzle as described above but using 14oz wheat flour, 4 medium eggs, 1 level teaspoon salt and grated Emmental cheese in layers in a greased gratin dish (the top layer should be cheese). Put the dish in the preheated oven (top and bottom heat) at a temperature of about 200°C/400°F, fan oven about 180°C/350°F, gas mark 6 and bake the cheese spätzle for about 20 minutes. Sprinkle the cheese spätzle with fried onion rings (made from 4 onions) and serve with a mixed salad as a main dish.

No comments:

Post a Comment