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12-17-2014, 06:49 PM
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#31
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,496
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Quote:
Originally Posted by Kaneohegirlinaz
YEAH!
My ggma used the knife and board method, I remember that now...
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I'm sure my grandmother did the same Kgirl she was born in Germany. Now that board thing is an art form to be sure.
Take a look at this..
https://video.search.yahoo.com/video...t=mozilla&tt=b
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Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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12-30-2014, 03:37 AM
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#32
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
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I started with the knife and board, too, many moons ago ;D
Now I have a "Nudelfee" and it works great with it, even though the Spaetzle are more "Knoepfle"
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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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12-30-2014, 01:44 PM
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#33
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,496
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Quote:
Originally Posted by cara
I started with the knife and board, too, many moons ago ;D
Now I have a "Nudelfee" and it works great with it, even though the Spaetzle are more "Knoepfle"
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That's a really interesting gadget Cara! I had to Google it, and couldn't find anything in English but this youtube says it all. Very cool tool, although it looks unavailable here.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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12-30-2014, 01:54 PM
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#34
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Master Chef
Join Date: Jan 2011
Posts: 5,730
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That is a really interesting press. Since it is hand cranked, no worries about power differences.
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If you're gonna make a Key Lime pie, you have to use real Key Limes!
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12-30-2014, 03:27 PM
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#35
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
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I haven't found it on amazon.com, so it is very likely it's not available outside Germany..
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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12-30-2014, 03:55 PM
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#36
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,479
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Quote:
Originally Posted by Kayelle
That's a really interesting gadget Cara! I had to Google it, and couldn't find anything in English but this youtube says it all. Very cool tool, although it looks unavailable here.
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I think I'd press the noodles onto a plate rather than directly into the boiling water. The cranking process is a little slow. The noodles wouldn't cook evenly.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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12-30-2014, 04:25 PM
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#37
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
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they do - that is really not the problem...
if you work from the plate, they may stick together
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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01-08-2015, 04:45 PM
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#38
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,812
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I've used my ricer...it works for the number of times I think to make Spaetzle. I probably make gnocchi more frequently. Was thinking of having the DH fabricating one of those "plates" for me. It looks as if it has a recessed part in the center...that way I can get it to fit over the pot I would use...if s/one would care to post the dimensions <g>. Or maybe I'll stick with my ricer...
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01-08-2015, 05:24 PM
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#39
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,496
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It measures 10 1/2" without the handles. I think if you had one of these, you would make spaetzle more often. Before this, I used a pie pan with drilled holes. I used my ricer once and it was way too messy.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-08-2015, 06:56 PM
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#40
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Executive Chef
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 3,355
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Quote:
Originally Posted by CWS4322
... Was thinking of having the DH fabricating one of those "plates" for me. It looks as if it has a recessed part in the center......
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I was thinking that it resembles a pizza pan to me.
In fact I had that same thought
(though I don't allow DH anywhere something sharp,
he's been known to lose digits  and I'm not kidding here)
of taking a cheap-o-dollar-store pizza pan to experiment with.
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