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Old 06-24-2011, 02:49 PM   #11
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When I lived in Germany, we had one of those tools...wish I'd thought to bring one home. I roll my dough out and cut it into almond size pieces. We usually added it to soups...
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Old 06-24-2011, 03:04 PM   #12
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my 'std' recipe
350 grams / 12.35 ounces by weight AP flour
1 cup water with 3 large eggs beaten into water
heavy pinch of salt

here's the best tool I've found for the job - lost count of how many I bought&tossed...
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Old 06-24-2011, 03:04 PM   #13
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I make this from time to time. I bought a spaetzle maker at a kitchen store for less than $10. It may have been in the kitchen section of a Home Goods or Marshall's. The batter is fairly loose so it'll flow through the holes.

Spaetzle

2 Egg Yolks
½ Egg
C Milk
½ Lb Flour
Pinch Nutmeg
½ tsp Salt
Pinch Black Pepper
½ C Oil
TT Salt & Pepper
4 Tb Unsalted Butter
1 Tb Parsley, minced

In a small bowl, beat together the egg yolks, egg and milk.

In a medium bowl, combine the flour, nutmeg, salt, and pepper.

Add the egg mixture to the flour mixture and mix by hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a spaetzle maker on top of the pot. Place the batter into the spaetzle maker and form the spaetzle. Cook for 4 to 5 minutes, or until al dente.

Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).

Heat a sauté pan over high heat. Add the remaining ¼ cup of oil and the boiled spaetzle. Sauté until golden.

Season to taste with salt and pepper. Finish with butter and sprinkle with parsley.
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Old 06-24-2011, 03:15 PM   #14
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Quote:
Originally Posted by dcSaute View Post
my 'std' recipe
350 grams / 12.35 ounces by weight AP flour
1 cup water with 3 large eggs beaten into water
heavy pinch of salt

here's the best tool I've found for the job - lost count of how many I bought&tossed...
I've had good luck with Kuechenprofi products. I think about one half your recipe should be adequate for 2 people.
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Old 06-24-2011, 05:16 PM   #15
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Quote:
Originally Posted by justplainbill View Post
I've had good luck with Kuechenprofi products. I think about one half your recipe should be adequate for 2 people.
for two, yes - no quibble with that (g)

I make the full batch, spread out the left over on a flat pan, freeze, break up the clumps and (freezer) store in a plastic bag. I like mine 're-fried' so the bag makes a convenient 'how much you want?' approach.....
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Old 06-24-2011, 06:08 PM   #16
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Quote:
Originally Posted by dcSaute View Post
my 'std' recipe
350 grams / 12.35 ounces by weight AP flour
1 cup water with 3 large eggs beaten into water
heavy pinch of salt

here's the best tool I've found for the job - lost count of how many I bought&tossed...
Yep, dcSaute, this is the same one I use and the wording on the box just cracks me up every time I use it.

I don't know the language, but I'd be interested in knowing what it really says.
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Old 06-24-2011, 06:09 PM   #17
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We always added fresh parsley to ours...
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Old 06-24-2011, 06:09 PM   #18
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Thanks again for the recipes, I will give Andy's a try this week.

I am I will love this dish.
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Old 06-24-2011, 07:02 PM   #19
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>>wording on the box

well, most of it is just the usual marketing hype. if there's something specific, let me know. stainless steel (Edel...) rustfree (rostfrei...) etc

the Spaetzle-Axx label is a bit more convoluted. just as US has 'abbreviations' - written or verbal - for things, so do the Germans.

for USA a "pro" is a professional. in German, it's a "profi"
USA it's been a "cell phone" - in Germany/Europe it started as "Handy" and currently mostly called a "Mobile"

the -Axx is shorthand for "assistant" - but yeah, does set the English speaker back, eh?
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Old 06-25-2011, 01:19 AM   #20
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Hmmm. It seems to me that I ad pinch (and I do mean only a pinch, not even a quarter tsp) of baking powder to lighten it all. It isn't any any recipes, I don't think. Remember, I only make this once a year or so.
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