Feb. 6, 2011 12:38 pm
Updated: Mar. 2, 2011 7:59 am
Speatzle dough is very similar to pfannkucken (pancakes) dough. When I actually had that light bulb moment that these recipes are pretty close, I couldn’t figure out why.
I mean why a noodle recipe would and a pancake recipe is so similar? I believe speatzle have been around longer.
Now for preparing. These babies were used in a lot of dishes. Think about Americans and that darn potato. I mean it is a major staple in American food. Speatzle serve the same basic purpose. Growing up we had these with Schnitzel, rouladen and goulash. My mom
would make the biggest mess in the kitchen and proceed to complain the whole time about what a pain in the neck it was. I can picture her at the stove. A big pot of boiling water, a bowl of speatzle mix, a cheese grater in one hand and a scraper in the other.
LOL. Years later my mother in law gave me a speatzle maker and if you want to make this easy for yourself I say spend the $10. Or so dollars. This contraption makes my mom’s use of a cheese grater and metal scraper funny because it makes the job go by much
Any dish that has sauce or gravy is just begging for speatzle. Soup is also just a great way to enjoy some speatzle, so much yummier then egg noodles or elbow macaroni.
Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce thinner dough.
2 1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
4-5 large eggs
1/2 cup milk
3 tablespoons unsalted butter(optional)
In a large bowl, combine the flour, salt, and nutmeg. Make a well in the center of the dry ingredients and pour in the eggs and milk. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick.
Also to test, take a spoon and some dough and pull it away from the rest of the batter. If it sort of pulls, almost like suctions back, this is a feel for it thing.
Let the dough rest for 10 to 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot; you need a rolling boil for these noodles. To form the speatzle, hold a
speatzle maker large holed cheese grater over the boiling water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the
speatzle floats to the surface, stirring gently to prevent sticking. Dump the speatzle into a colander .This next part is optional. We didn’t do this
next step growing up, but rather ate them right away. Melt the butter in a large skillet over medium heat and add the speatzle; tossing to coat. Cook the speatzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives
and season with salt and pepper before serving.
Goulash und speatzle. YUmmmm!
Paprika Schnitzel, Speatzle , corn