Spaetzle

Spaetzle (also known as dumplings, spätzle, spätzli, knöpfle, knöpfli, csipetke, nokedli, and halusky) means “little sparrow“, indicative of the diminutive dumplings of this pasta derivative of German tradition. It is generally used as a side dish.

It can be made into a dense dough that is cut into little pieces with a knife, or into a softer dough, which is forced through a spaetzle maker into a pot of boiling water.


Spaetzle Slide:

Spaetzle Made with a Slide· Position the Slide over your pot of boiling water
· Align the indentation on its underside over the lip of your pot and rest the other end over the opposite lip
· Fill the hopper with soft spaetzle dough
· Slide the hopper back and forth
· Small dumpling chunks drop into the water
· Work quickly so the spaetzle will cook more evenly

#12191 Spaetzle Slide

Spaetzle Press:

Spaetzle made with a Press· Position the Press over your pot of boiling water
· Align an indentation on its helper handle over the lip of your pot and rest the other end over the opposite lip
· Fill the hopper with spaetzle dough
· Press down on the handle
· Long strands drop into the water
· Work quickly so the spaetzle will cook more evenly

· The long handles give you the leverage to use even with stiffer spaetzle doughs
· You can also use an extruder like a potato ricer, provided it has smaller holes, preferably only on its underside

#613134 Spaetzle Press


How to Order a Spaetzle Maker


Typical spaetzle recipe:

2 eggs
2-1/2 cups all purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
1/2 cup butter

Beat eggs lightly and add milk and water. Place sifted flour and salt in a bowl and gradually stir in the egg mixture until the right consistency has been reached.

Add more flour if a stiffer dough is desired.

Bring about 4 qts. of salted water to a rapid boil, and you are ready to drop in the spaetzle dough. Cook for about a minute, stirring constantly. Strain and remove excess water by transferring to a paper towel. Toss with melted butter before serving.


Some ways to serve spaetzle:

– Toss with melted butter;
– Toss with spaghetti sauce and grated parmesan cheese;
– Toss with 3/4 cup warm sour cream and butter;
– Toss with butter and 1/2 cup crumbled crisp bacon bits;
– Toss with 1/2 cup grated sharp cheddar cheese and butter;
– Add to soup and cook with the soup;
– Fry in butter and mix with scrambled eggs;
– Use with stews, goulash, boiling beef, and creamed chicken.