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Spätzle
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Home made knöpfle type "Spätzle"

Home made knöpfle type "Spätzle"
A Silit spätzle maker

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Demetrius Chryssikos
Demetrius Chryssikos
The linguistic origin of Spätzle is debated. Literally translated, Spätzle means "little sparrow".
Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).
Knöpfle means "small buttons" and describes the compact form of this spätzle variety.
3 years ago.
Demetrius Chryssikos
Demetrius Chryssikos
Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who'll eat the spätzle. Often, water is added to produce a thinner dough, but care needs to be taken.
The flour traditionally used for spätzle is a coarse type known as Dunstmehl, similar to US "first clear" or Czech hrubá type, which gives a chewier texture but can produce a dough too crumbly for scraping if no water is added, particularly when cutting short on eggs for health reasons. If fine ("all-purpose") flour and the full complement of eggs are used, all fat and moisture in the dough is derived from these, and water is rarely necessary.
Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (Spätzlebrett) into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, yet hold the initial shape for some seconds. If dropped into boiling water, the albumen will congeal quickly in the boiling water, while the yolk will keep the dough succulent. After the noodles have become firm, they are skimmed and put aside.
Since this can be a cumbersome way to prepare spätzle, several devices were invented to facilitate cooking that resemble a strainer or colander, potato ricer (Spätzlepresse), food mill or coarse grater (Spätzlehobel). As with scraped Spätzle, the dough drops into the boiling water. Those instruments that use muscle pressure in addition to gravity can be used with a firmer dough; that for a Spätzlehobel should be as "runny" as the one for scraping.
3 years ago. Edited 3 years ago.
Demetrius Chryssikos
Demetrius Chryssikos
Spätzle typically accompany meat dishes prepared with an abundant sauce or gravy, such as Zwiebelrostbraten, Sauerbraten or Rouladen. In Hungary spätzle often are used in soup.
3 years ago.
Demetrius Chryssikos
Demetrius Chryssikos
Thank you KARSTADT !!! I´m so sorry Amazon....
3 years ago.