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Spätzle or Spaetzle [ˈʃpɛtslə] form a cornerstone of southern German cuisine, as the basis of such wonderful dishes like Kässpätzle (spätzle with cheese au gratin), Linsen mit Spätzle und Saitenwürstle (lentils, spätzle and frankfurters) or as the side dish of any imaginable main courses.
Allthough there are a lot of simpler ways to make these savory noodles, the traditional and my most favorite is scraping.
This Instructable introduces you to this technique, which, like always, becomes simpler with a little practice.

Step 1: Materials

Traditionally one uses the following:

- Spätzle grater
- Spätzle board
- Big pot
- Ladle
- Colander
- Kitchen scales

Instead of the special tools you can use for example:

- Blunt side of a big kitchen knife
- Any kind of small wooden kitchen or cutting board

Die sehen sehr gut aus
<p>jah</p>
You can also use a potato ricer - put in the largest hole disk and press out them out into the water.
As a vegetarian from America living in Bavaria, k&Atilde;&curren;ssp&Atilde;&curren;tzel is just about the only dish I can eat at most restaurants! I browse instructables when I'm feeling homesick, but knowing how to make sp&Atilde;&curren;tzel will come in handy on the inevitable day when I'm back in the states and missing my time here in Bavaria!
I have a really easy scrape technique from my grandma. Use a large metal spoon and colander. I prefer my wire mesh one, it produces tiny noodles. My plastic one works well and the larger holes make larger noodles. Put a ball of dough in the colander of choice to scrape through the holes above your boiling salt water with your metal spoon. Easy Peasy
mmmmm spaetzle, and too think i've been buying pre-made dried stuff when all this time it was so easy, might make some tonight. Wonder if the special spaetzle flour has a different gluten content or if its semolina based or not
The spaetzle flour I used in this instructable is this one: http://www.aurora-mehl.de/unsere-produkte/spezialmehle-bestes-korn/produkt/aurora-bestes-korn-spaetzle-mehl.html. <br>It's actually wheat flour with 15% semolina. Last month I used another flour at my mother's which must have had a higher percentage of semolina because it was much more grainier.
Love spaetzle! And that cabbage is making my mouth water. :D
mmmmm..... I love spaetzle with Chicken Paprikash... and your recipe looks delicious!<br><br>Excellent instructable!!!
Thanks a lot for your comment and the idea! I will definitely try that one.

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Bio: I am a PhD student in bioinformatics interested in technology, electronics and computers with a fondness for crafts and good food.
More by zwuckl:raspbAIRy - the RaspberryPi-based Airplay speakerHow to make Spaetzle - a traditional Swabian/Southern German kind of noodle
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