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Old 02-01-2009, 10:51 AM   #1
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Spätzli

I usually buy Spätzli in the supermarket. I rarely make it at home, but I am always lost as to how it's really served, what accompaniment do you use? It always feels so dry with a steak on the side or a chicken piece. Any ideas?

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Old 02-01-2009, 10:53 AM   #2
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Hey Jikoni, is that the little bits of pasta stuff? I can never spell or pronounce it correctly. I have found that if you butter it up and put some parmesan with it...YUM!
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Old 02-01-2009, 10:56 AM   #3
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In Germany its common to serve spaetzle with some kind of meat (usually pork), a gravy, and lentils. Otherwise, make kaesespaetzle (cheese spaetzle)! Really just spaetzle with cheese mixed in and baked for a bit.
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Old 02-01-2009, 12:03 PM   #4
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Spaetzle soup... a clear chicken broth with spaetzle in it..

flukx, spaetzle with lentils!??!?!
for the rest I agree with you...

I have a simple Spaetzle recipe for you, so you don't need to buy this dry stuff..

per person
1 egg
100g flour
sparkling mineral water

make a smooth dough, let it rest some time

and for the making a quote

Quote:
Originally Posted by David Cottrell View Post
Congratulations TanyaK - excellent choices. Actually spatzel is very easy to make. I don't have one of those spatzel makers so I do it the old way, lather the dough on the back of a cookie sheet and with a metal egg turner flip little pieces off into boiling water. Not too many, need to experiment so they are all reasonably together in each "flipping". Put on a chef show for yourself after you have practiced one.
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Old 02-01-2009, 12:45 PM   #5
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spetzle..

My mother's way was heavy cinamin, light on butter...

this goes well with meat, as it's not sweet...

Eric, Austin Tx.
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Old 02-01-2009, 01:08 PM   #6
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You know, believe it or not, the very first time I had spaetzle was in a frozen "Green Giant" preparation. I don't think they make it anymore because I haven't seen it in years, but when "boil-in-the-bag" vegetable combos first became popular, Green Giant had one called "Green Beans and Spaetzle" & it was pretty much the only frozen veggie combo I really liked. It was cut green beans (obviously), with spaetzle (& they WERE actually spaetzle-type little noodles), along with a few bacon bits & the infamous fake "butter sauce". I'm sure it would be really easy to duplicate.
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Old 02-01-2009, 01:25 PM   #7
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I know most likely you don't understand anything.. but... try this page
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Old 02-08-2009, 02:20 PM   #8
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Quote:
Originally Posted by cara View Post
I know most likely you don't understand anything.. but... try this page
Thanks for the link Cara. It's pretty comperhensive. The tip about making a thicker dough may be just what we need to make my wife's Gefu spätzle machine work better. Unfortunately she likes the spätzle smaller and I like them bigger (something to chew on). We also have a board and it looks like I'll have to start making them myself since I think fresh pasta is much better than dried stuff, especially with goulasch and paprikash.
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Old 02-08-2009, 04:25 PM   #9
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I usually melt butter and add bread crumbs to the butter then add the noodles to the buttered bread crumbs. Occasionally a little Parmesan cheese but usually just butter and bread crumbs is the way we like it.
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Old 02-09-2009, 09:38 AM   #10
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I dont mean cook the lentils IN the spätzle, only serve as another side dish, i.e. sausages or pork (and gravy) with spätzle and linsen on the side. Very common...
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