How interesting! I am now 68 years old. When I was a young girl, just tall enough to see over the stove & watch, we were close friends with a family. The mother was Hungarian, her parents were immigrants from Hungary. Mrs. Margaret made a dish she called "noodles". I had watched her make it & had never had anything like it before. My family is Louisiana Cajun. The best I could describe it after eating it is a soft "pasta". Mrs. Margaret made hers as you first described. She spread the batter / dough on a plate or something (I can't remember if it was a cutting board, but it was something relatively flat) & used a spoon to scrape the batter / dough right into boiling water & was very quick & accurate with it. When they were cooked, they were shaped like a bite sized crescent moon. She served them as a side dish that day. I often wondered what they were called in Hungarian. I've thought about Mrs. Margaret & those "noodles" off & on throughout my life & searched some for a recipe for it the way Mrs. Margaret made it, not really knowing the Hungarian name for it to search by. Your video is the first & only video I've found to describe what I saw Mrs. Margaret making that day so very long ago in my childhood. Thank You For Teaching & Sharing your culture!
My mom browned bread crumbs with butter, added the cooked spaetzle and fried together until the spaetzle was ligthly browned, served with fresh fruit preserves, for breakfast with eggs or dinner with a bowl of soup.
I actually fling the 1/4" wide slices of a thicker batter off the board into the salted, boiling water. The motion elongates and forms the shape of them. It can be messy if you miss but its a lot of fun. Tip: frequently dip the knife into the boiling water between the slices of batter. I do have a spaetzle maker that looks like a ricer but with larger holes. It works well but I prefer cutting off the board.
After I cook my spaetzle, I drain it well, cool, then freeze it in individual portions for 2 or 3. I always do the caramelized onions, mushrooms and gruyere cheese mixture. Meantime I fry the frozen spaetzle in butter till they’re on the crispy side, no need to thaw. It’s a bit of work, but wonderful food is always worth it😊
I was stationed in the Army in Heidelberg, and they served these all the time in the Restaurants. I loved them! Now I can make them myself. Your video is a great help! I have seen them served in Austria with Schnitzel. There is even a Hungarian Channel, where she makes them to serve with Chicken Paprikash. Spaetzle is everywhere!
I have a spaetzle maker and was never happy with it.. the dough would get gluey and stick to EVERYTHING!! And the spaetzle, itself would be dense and chewy. .. I tried a ricer, a colander and everything else it could think of!! Now, watching this video, I see where I went wrong… I never beat my batter to bubbles and I never chilled it or rested it before boiling it. I will have to make it again, incorporating those missing recipe elements and see how it goes! Thank you!
I come from German immigrants who settled in the Midwest. The family Spaetzle recipe is our only tradition/connection back to that heritage. It's always been a favorite!
I am grown up in Baden, bordering the Schwäbischen, we call this type of Spätzle you made Knöpfle. I am in Australia for many years now, I tried different methods of press and graders (given those away) but ended up back to use the board. practice makes perfect, the dough should be not to stiff or runny you want to scrape them of the board only a few cm, or 1 inch, and the dough is slowly flowing towards the edge, otherwise they will be to thick (we call the thick ones Spatzen), wett the bord and scraper regularly, I just dip them in the cooking water between badges helps with the flow of the dough. there are a few videos to show how it’s done. I have my special board which is thin at the end to scrape the dough into the water, and has a handle (you can google for the shape). I like to use a stein less dough scraper instead of the knife. My sons growing up here introduced the Spätzle to there Scout troop and friends when they like to impress.
Hallöle ich bin die Anja von SINGEN am Bodensee (ich kann schwäblä) und hab gerade dein Rezept gesehen. Könnte mich nicht mehr erinnern wie viel von was zu nehmen 🤗. Danke fürs Rezept. Tschüssi von Idaho USA 😘
I absolutely love this video! Spaetzle is not readily found in my area. I've watched several videos, but yours feels the most authentic and thorough. I can't wait to try making this for a side for my Hungarian Goulash, or maybe just to have with some butter. Thank you for the lovely video!
I come from a very long line of German Mennonites and my Mom used to make Spatzel. We used to have them with a cream gravy (shmount fat -low German pronunciation) and farmer sausage. Mmmmm, delicious! Looking forward to trying yours with nutmeg. Thanks for the recipe and video! 😊
I remember eating spaetzle soup with chicken ! It was soooo good! Very heartwarming on a cold winter day! Would you happen to have a recipe for spaetzle soup? I had purchased the soup when I had it at a cafeteria. I don’t have a recipe for it. It was the best soup ever!
O-M-G!!! this was known in our family a knokern with egg. and since it was my mother's sister who has the recipe, and she lost her memory long before she passed, I haven't had who to ask for this recipe. And I looked for it for decades!!! Bless you! thanks for sharing!!
I have made Spätzle for years like my mother and oma. Ancestors came from Hessen area. They always used milk instead of water in the dough. I must try it with water! Of course, I love the nutmeg also. I always serve topped with dry bread crumbs sautéed in butter. Schmeck gut.
This brought back so many great memories! My dad was stationed in Schwabisch Gmund in the mid ‘70s when I was in 3rd, 4th & 5th grade. It was my favorite place that we lived in his 22 years in the Army. My mom still has her spaetzle maker. Hope it gets passed down to me some day!
My mom used to talk about spaetzle. I vaguely remember when she made it once. She said her mother was a great cook but Mom’s role was outside not cooking. Thank you for showing this.
Thank you so much for sharing your thoughts & recipes. My grandparents immigrated from Germany & I grew up eating some of these delicious German dishes.
My Aunt Herma used to make this for family gatherings. She was such a wonderful cook. I have only made the packaged kind, but definitely plan to try this.
Thank you.. it turned out great! I made a sort of Hirsch goulasch (but with Canada goose) with Johannisbeeren on the side, so yummy. Cool that I stumbled upon your video. My wife and I were stationed in Stuttgart and LOVED IT. We actually lived in ein klines Dorf near Weil der Stadt called Moettlingen. Hope to be able to go back some day for some Schlacht Platte ;)
Mmm my mouth is 😊 watering. My friend Ulricke from Germany taught me how to make these noodles and I love them with the onions and cheese, and in my chicken soup.
Yum yum, my late Father in law made spaetzle on special occasions, Christmas and thanksgiving. It was always so delicious, thank you for sharing your recipe.😋
Thank you Anja , I can't tell you how much I appreciate all your traditional cooking , it makes my German husband sooo happy !😁 He asked me to ask you if you have a recipe to make " schmalz " ?
I am so happy to hear that! Schmalz is pretty much the same as tallow and you can render it the same way: czcams.com/video/6QfV_XDF3do/video.html Viel Spaß ~ Anja
I'm short, so I always have to use a stepstool in order to get properly over the pot of boiling water! I did try the board-and-knife method with very limited success, but I love watching it on videos.
I MADE IT...YAY. The only thing was that I didn't have the spaetzle sieve, so I have to use a half grate. I bit tedious, but it worked. Yummy, thank you. I only made it with 1 cup of flour and it made a huge amount.
Thank you so much for the wonderful, easy-to-follow recipes. They are fabulous. Over last weekend, I made your Späetzle recipe. It was my first time, and I grated the nutmeg as per your recipe. WOW, how tasty. My guests loved it, so naturally, I reference your CZcams site. Again, Thank you and Happy New Year to you and yours.
Marine Tante Else made the best spatzle. She was translating the recipe once from… ‘Schlag bist da Blansen Sind”, to “ beat until you have blisters”… hope you find that as funny as we did ‘
Thank you for the recipe Anja! And thank you for the german words! I just love it when you use them! I read abt the soldiers from Swabia, how, long time ago, they refused to go to war without their special board and knife for making spatzlë ( spatzlë making tools)!!! Imagine that! That was a very interesting information abt the Swabians and how much they love their spatzlë
I've only made it once a very long time ago. I have the same tool, and I remember how hard it was to clean it afterwards because the recipe on the box said to use boiling water. After that experience, I started buying the bagged ones that look like thick spaghetti. They're great in soups, but you can't use too many because they'll soak up all of the broth! We learned that last year when we made turkey soup with the leftover bones and skin. I think I put half a bag of Aldi brand spaetzle in the soup and we had to add more broth to turn it into soup again. I definitely want to give your recipe a try. I'm sure it will turn out better because I have your video to guide me.
@@OurGabledHome I'll have to remember that. I need to find mine and try your recipe. I was also thinking that a cookie press might also work in short bursts.
My great-grandmother, who died long before I was born, was born in Berks Co., PA. My grandma made a midwestern farmers wife version of this, which we just called dumplings. But, the only way we make it is by dribbling the batter by spoonfuls into potato soup. It was mixed up quickly with one or two eggs, depending on how many eaters, 😂 My father in law introduced me to real German Spaetzle later on.
Thank you Anja for sharing. Of course I have made a copy. I am wearing the apron I purchased on Amazon. NOTHING LIKE the beautiful one you made and wear. If you EVER discard one of your old cris cross linen aprons you MADE....I will pay you for it....just let me know. Fond regards, Aria
I have a similar one on Etsy: www.etsy.com/listing/1470012609/reversible-cross-back-apron-with-pockets?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=reversible+apron+daisy&ref=sr_gallery-1-41&frs=1&local_signal_search=1&organic_search_click=1 ~ Anja
I bought one of these makers in a second hand store maybe 12 years ago, just like yours but all metal. I was pretty successful making them, but the thing I just could not get the hang of is the potato dumplings for sauerbraten, they never came out right 😧. I ordered a sauerbraten spice mixture on line and it turned out really good, better than the local German restaurant has, theirs is too sweet. But their dumplings and in house Bavarian sauerkraut are excellent!. So you should add a p8nch of cornmeal to the batter? SUBSCRIBED!
I like your vidio.From 1 kg flower I use the Späzlespress, for only a little I take the Hobel.Were in Stuttgart did you grew up? I'm from Stuttgart too.
Thank you for making this video. My mother is Hungarian and used to make this all the time for us. I had forgotten about it for quite some time. By the way, I really like that bowl cover you used in the video. Looks like some sort of parchment. May i ask what that is? Thank you.
I have the same spaetzel maker. Last spring when my hens were laying abundantly I made a large batch and freeze dried some in meal portions. I'd love more information on freshly milled flour. You mentioned semolina. Can I just mill Durham wheat?
I love this noodle. Hard to find I often make my own, never really loved the density of my noodle so I am happy to find your recipe and technique. Will try it! I like the specific slotted skimming spoon you urged here with the open wire handle rather than a solid handle. Could you tell me or share a link of the skimming spoon you used?
Nice! Would love to hear what you think about the recipe. The only slotted spoon that I could find similar to mine is this one: amzn.to/3JFZnby Hope this helps 😊 ~ Anja
Now i know why mine doesn't turn out,the batter/dough was too thin. Probably also didn't help that i added all of it to the pot in one go. Lol My great grandfather immigrated during WW 1, he worked hard to get rid of his German heritage. Wouldn't speak German, or eat German foods. I've been trying to find and then research the area he came from to learn more about my heritage.
Ich nehme einen Teil Weizengries statt Mehl. Ich bin nur mit der Spätzlespresse zurecht gekommen und habe die anderen Geräte wieder entsorgt. Manchmal ersetze ich einen Teil Mehl, etwa ein Fünftel, mit gemahlenen Haselnüssen. Perfekt zu dunklem Fleisch. Mein Thermomix macheinen super Teig, das Gehen lassen im Kühlschrank kannte ich noch nicht.
We either slather it with melted butter as a side or add a lot fo grated cheese and top it with fried onions but sauerkraut would be perfect, too 😋 ~ Anja
How interesting! I am now 68 years old. When I was a young girl, just tall enough to see over the stove & watch, we were close friends with a family. The mother was Hungarian, her parents were immigrants from Hungary. Mrs. Margaret made a dish she called "noodles". I had watched her make it & had never had anything like it before. My family is Louisiana Cajun. The best I could describe it after eating it is a soft "pasta". Mrs. Margaret made hers as you first described. She spread the batter / dough on a plate or something (I can't remember if it was a cutting board, but it was something relatively flat) & used a spoon to scrape the batter / dough right into boiling water & was very quick & accurate with it. When they were cooked, they were shaped like a bite sized crescent moon. She served them as a side dish that day. I often wondered what they were called in Hungarian. I've thought about Mrs. Margaret & those "noodles" off & on throughout my life & searched some for a recipe for it the way Mrs. Margaret made it, not really knowing the Hungarian name for it to search by. Your video is the first & only video I've found to describe what I saw Mrs. Margaret making that day so very long ago in my childhood. Thank You For Teaching & Sharing your culture!
I am so glad you having those good memories come back! Hope you give this recipe a try and find it to be delicious ~ Anja
In Hungarian, Nokedli. I remember my grandmother making them.
Merci, Montréal
My Auntie Elsie taught me to make them on a board and cut them into the water. I love them.
Yes, that's the most traditional method
My mom browned bread crumbs with butter, added the cooked spaetzle and fried together until the spaetzle was ligthly browned, served with fresh fruit preserves, for breakfast with eggs or dinner with a bowl of soup.
That sounds delicious! Thank you so much for sharing 💛 ~ Anja
Sounds yummy 🤤
I actually fling the 1/4" wide slices of a thicker batter off the board into the salted, boiling water. The motion elongates and forms the shape of them. It can be messy if you miss but its a lot of fun. Tip: frequently dip the knife into the boiling water between the slices of batter. I do have a spaetzle maker that looks like a ricer but with larger holes. It works well but I prefer cutting off the board.
After I cook my spaetzle, I drain it well, cool, then freeze it in individual portions for 2 or 3. I always do the caramelized onions, mushrooms and gruyere cheese mixture. Meantime I fry the frozen spaetzle in butter till they’re on the crispy side, no need to thaw. It’s a bit of work, but wonderful food is always worth it😊
Sounds great!
Woooowww what a recipe!
I was stationed in the Army in Heidelberg, and they served these all the time in the Restaurants. I loved them! Now I can make them myself. Your video is a great help! I have seen them served in Austria with Schnitzel. There is even a Hungarian Channel, where she makes them to serve with Chicken Paprikash. Spaetzle is everywhere!
Thank you so much for your sweet comment. Hope you enjoy cooking it! 💛 ~ Anja
I have a spaetzle maker and was never happy with it.. the dough would get gluey and stick to EVERYTHING!! And the spaetzle, itself would be dense and chewy. .. I tried a ricer, a colander and everything else it could think of!! Now, watching this video, I see where I went wrong… I never beat my batter to bubbles and I never chilled it or rested it before boiling it. I will have to make it again, incorporating those missing recipe elements and see how it goes! Thank you!
Sounds good and happy making/cooking 😊 ~ Anja
I oil my whole maker with a brush first and it won’t sick. However It’s easier to use the board.
In Northern Germany they are often served with gravy. Perfect winter food.
Yes they are!
my mother in law served them with Veal Paprika. She made a delicious sauce and the dumplings were served in the sauce. Yum! So good...
In Southern Germany too, especially with Sauerbraten or Rouladen.
I come from German immigrants who settled in the Midwest. The family Spaetzle recipe is our only tradition/connection back to that heritage. It's always been a favorite!
Sounds great 💛 and keep that heritage recipe!
I am grown up in Baden, bordering the Schwäbischen, we call this type of Spätzle you made Knöpfle.
I am in Australia for many years now, I tried different methods of press and graders (given those away) but ended up back to use the board. practice makes perfect, the dough should be not to stiff or runny you want to scrape them of the board only a few cm, or 1 inch, and the dough is slowly flowing towards the edge, otherwise they will be to thick (we call the thick ones Spatzen), wett the bord and scraper regularly, I just dip them in the cooking water between badges helps with the flow of the dough. there are a few videos to show how it’s done. I have my special board which is thin at the end to scrape the dough into the water, and has a handle (you can google for the shape). I like to use a stein less dough scraper instead of the knife.
My sons growing up here introduced the Spätzle to there Scout troop and friends when they like to impress.
Hallöle ich bin die Anja von SINGEN am Bodensee (ich kann schwäblä) und hab gerade dein Rezept gesehen. Könnte mich nicht mehr erinnern wie viel von was zu nehmen 🤗.
Danke fürs Rezept. Tschüssi von Idaho USA 😘
I absolutely love this video! Spaetzle is not readily found in my area. I've watched several videos, but yours feels the most authentic and thorough. I can't wait to try making this for a side for my Hungarian Goulash, or maybe just to have with some butter. Thank you for the lovely video!
Thank you so much!
I just discovered my great, great grandparents were from Stuttgart . I’m so excited to try your recipes. Thank you ❤
Nice!! I was born in Stuttgart, too 💛~ Anja
I come from a very long line of German Mennonites and my Mom used to make Spatzel. We used to have them with a cream gravy (shmount fat -low German pronunciation) and farmer sausage. Mmmmm, delicious! Looking forward to trying yours with nutmeg. Thanks for the recipe and video! 😊
I remember eating spaetzle soup with chicken ! It was soooo good! Very heartwarming on a cold winter day! Would you happen to have a recipe for spaetzle soup? I had purchased the soup when I had it at a cafeteria. I don’t have a recipe for it. It was the best soup ever!
Yum! Spätzle goes with so many dishes. I don't have a Spätzle soup (yet) but thank you for the inspiration ~ Anja
Thank you so much for fulfilling my request! I am anxious to get back in the kitchen making this again for the first time in 32 years YUM 😋
Happy cooking!
O-M-G!!! this was known in our family a knokern with egg.
and since it was my mother's sister who has the recipe, and she lost her memory long before she passed, I haven't had who to ask for this recipe. And I looked for it for decades!!!
Bless you! thanks for sharing!!
Hope you enjoy!
I have made Spätzle for years like my mother and oma. Ancestors came from Hessen area. They always used milk instead of water in the dough. I must try it with water! Of course, I love the nutmeg also. I always serve topped with dry bread crumbs sautéed in butter. Schmeck gut.
Very lovely presentation!
This brought back so many great memories! My dad was stationed in Schwabisch Gmund in the mid ‘70s when I was in 3rd, 4th & 5th grade. It was my favorite place that we lived in his 22 years in the Army. My mom still has her spaetzle maker. Hope it gets passed down to me some day!
Nice! So glad for the good memories ~ Anja
My mom used to talk about spaetzle. I vaguely remember when she made it once. She said her mother was a great cook but Mom’s role was outside not cooking. Thank you for showing this.
Spätzle is very traditional German. Glad you enjoyed this video 😊
Thank you so much for sharing your thoughts & recipes. My grandparents immigrated from Germany & I grew up eating some of these delicious German dishes.
Wonderful!
My Aunt Herma used to make this for family gatherings. She was such a wonderful cook. I have only made the packaged kind, but definitely plan to try this.
Oh, nice! I am sure you'll like the homemade version a lot better 😊 ~ Anja
Yummy! I haven't had spaetzle in years but it is so delicious! Thank you Anya for reminding me I need to make them again. ❤
Yay! I am so glad this video inspires you. Happy Spätzle-making 💛 ~ Anja
Wonderful memories of my time in Bavaria and being served Spaetzle. Thank you !
Yay! I am so glad this video brought back good memories 😊 ~ Anja
Thank you.. it turned out great! I made a sort of Hirsch goulasch (but with Canada goose) with Johannisbeeren on the side, so yummy. Cool that I stumbled upon your video. My wife and I were stationed in Stuttgart and LOVED IT. We actually lived in ein klines Dorf near Weil der Stadt called Moettlingen. Hope to be able to go back some day for some Schlacht Platte ;)
Wonderful!
Mmm my mouth is 😊 watering. My friend Ulricke from Germany taught me how to make these noodles and I love them with the onions and cheese, and in my chicken soup.
How nice of your German friend! Spätzle are the best 😋 ~ Anja
Yum yum, my late Father in law made spaetzle on special occasions, Christmas and thanksgiving. It was always so delicious, thank you for sharing your recipe.😋
Nice! So glad you have good memories around Spätzle! Happy cooking ~ Anja
Thank you Anja , I can't tell you how much I appreciate all your traditional cooking , it makes my German husband sooo happy !😁
He asked me to ask you if you have a recipe to make " schmalz " ?
I am so happy to hear that! Schmalz is pretty much the same as tallow and you can render it the same way: czcams.com/video/6QfV_XDF3do/video.html Viel Spaß ~ Anja
I'm short, so I always have to use a stepstool in order to get properly over the pot of boiling water! I did try the board-and-knife method with very limited success, but I love watching it on videos.
Can't wait to try it with caramelized onions and mushrooms 😋
It's so good!
Looks yummy. I have bought Spaetzle at World Market. Gotta try homemade!
Sounds good! Hope you enjoy it!
My husband loves this. I’ll have to make this for him to go along with our schnitzel.
Spätzle are perfect with schnitzel! Happy cooking 😊 ~ Anja
I MADE IT...YAY. The only thing was that I didn't have the spaetzle sieve, so I have to use a half grate. I bit tedious, but it worked. Yummy, thank you. I only made it with 1 cup of flour and it made a huge amount.
Nice and I am so glad you found a work-around ~ Anja
Sauerkraut and spaetzel. So delicious.
Or Rotkohl
My grandma used to flick her batter off a tray into boiling salted water 😊
That is the very traditional method!
My grandmother used the board and knife method of making spatzle and made knopfle by pushing the dough through a strainer
Thank you so much for the wonderful, easy-to-follow recipes. They are fabulous. Over last weekend, I made your Späetzle recipe. It was my first time, and I grated the nutmeg as per your recipe. WOW, how tasty. My guests loved it, so naturally, I reference your CZcams site. Again, Thank you and Happy New Year to you and yours.
Aww ... that makes me so happy to hear!!! Thank you so much and have fun cooking 😊 ~ Anja
Thanks for this! It’s on my to-do list!
Spaetzle are the most delicious magical noodles ever! ❤ Thank you, I loved your video so much I subscribed 😊. I shall be making them this weekend.
So glad to hear and thank you for your sweet comment 💛 ~ Anja
Mmm my grandmother was Russian and I learned cooking from her. I remember as a little girl watching her make this. Thank you
Thanks for watching!
Marine Tante Else made the best spatzle. She was translating the recipe once from… ‘Schlag bist da Blansen Sind”, to “ beat until you have blisters”… hope you find that as funny as we did
‘
😊 ~ Anja
Ooohhh this is next on my list!! 😍 I’ll try to make them sourdough and also maybe I’ll experiment with the thicker dough and make them a bit longer? 😊
That would be perfect und so lecker!! Viel Spaß beim Kochen 💛 ~ Anja
Thank you for the recipe Anja! And thank you for the german words! I just love it when you use them!
I read abt the soldiers from Swabia, how, long time ago, they refused to go to war without their special board and knife for making spatzlë ( spatzlë making tools)!!! Imagine that! That was a very interesting information abt the Swabians and how much they love their spatzlë
Oh, wow, that is interesting! Thank you so much for sharing and happy Spätzle-making 😃 ~ Anja
I have the spaetzle maker and it works great!
I've only made it once a very long time ago. I have the same tool, and I remember how hard it was to clean it afterwards because the recipe on the box said to use boiling water. After that experience, I started buying the bagged ones that look like thick spaghetti. They're great in soups, but you can't use too many because they'll soak up all of the broth! We learned that last year when we made turkey soup with the leftover bones and skin. I think I put half a bag of Aldi brand spaetzle in the soup and we had to add more broth to turn it into soup again. I definitely want to give your recipe a try. I'm sure it will turn out better because I have your video to guide me.
Spätzle in soups is great! I take my spaetzle maker apart and put it in the dishwasher. Comes out perfectly clean ~ Anja
@@OurGabledHome I'll have to remember that. I need to find mine and try your recipe. I was also thinking that a cookie press might also work in short bursts.
I have the thingy you use but have yet to make.
Love your videos!
Ty for recipe,now here real soon going to have to try!!💜
You are so welcome!
I love spatzle and make it whenever I can. My rule for consistency is “gloopy.” 😂 Makes sense to me. ❤
That's great! I love that rule!
My great-grandmother, who died long before I was born, was born in Berks Co., PA. My grandma made a midwestern farmers wife version of this, which we just called dumplings. But, the only way we make it is by dribbling the batter by spoonfuls into potato soup.
It was mixed up quickly with one or two eggs, depending on how many eaters, 😂
My father in law introduced me to real German Spaetzle later on.
That's so nice! Thank you for sharing :)
Many thanks! Must make very soon💜
Thank you! I bet you'll love them 💛 ~ Anja
Thank you Anja for sharing. Of course I have made a copy. I am wearing the apron I
purchased on Amazon. NOTHING LIKE the beautiful one you made and wear. If you EVER
discard one of your old cris cross linen aprons you MADE....I will pay you for it....just let me
know. Fond regards, Aria
I have a similar one on Etsy: www.etsy.com/listing/1470012609/reversible-cross-back-apron-with-pockets?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=reversible+apron+daisy&ref=sr_gallery-1-41&frs=1&local_signal_search=1&organic_search_click=1 ~ Anja
Danke Anya ❤❤❤❤❤
💛💛💛
I bought one of these makers in a second hand store maybe 12 years ago, just like yours but all metal. I was pretty successful making them, but the thing I just could not get the hang of is the potato dumplings for sauerbraten, they never came out right 😧. I ordered a sauerbraten spice mixture on line and it turned out really good, better than the local German restaurant has, theirs is too sweet. But their dumplings and in house Bavarian sauerkraut are excellent!. So you should add a p8nch of cornmeal to the batter? SUBSCRIBED!
Sometimes you need to adjust the ingredients since flours can vary wildly. Thank you for watching and commenting 💛 ~ Anja
War ursprünglich in Reutlingen geboren aber nur bis zur ersten Klasse dann sind wir nach Stuttgart gezogen:)
So good with sour cream!
Stuttgart is my fav place ❤
That's nice!
I know these as Nokerl - probably the Austrian version. Yum!
Yes! I love all these different words and thank you for sharing 😊 ~ Anja
I like your vidio.From 1 kg flower I use the Späzlespress, for only a little I take the Hobel.Were in Stuttgart did you grew up? I'm from Stuttgart too.
Stgt. West near Kraeherwald. And I use a small cutting board slanted in front and a knife to slice the dough in the slightly boiling water .
South just under the Neue Weinsteige
Nice! Ich bin vom Kräherwald 😊
Genau, Kräherwald 💛
Hallo, bin auch von Stuttgart!
Ich bin gebürtige Stuttgarterin 😊
Thank you for making this video. My mother is Hungarian and used to make this all the time for us. I had forgotten about it for quite some time. By the way, I really like that bowl cover you used in the video. Looks like some sort of parchment. May i ask what that is? Thank you.
Either my beeswax wrap ourgabledhome.com/how-to-make-linen-beeswax-wraps/ or my bowl cover ourgabledhome.com/reusable-bowl-covers/
thanks for sharing ! Do you think it's possible to make the spaetzle with sourdough as well?
Although I haven't tried that myself I bet that would be delicious 😊 ~ Anja
@@OurGabledHome thanks!🙏
I have the same spaetzel maker. Last spring when my hens were laying abundantly I made a large batch and freeze dried some in meal portions. I'd love more information on freshly milled flour. You mentioned semolina. Can I just mill Durham wheat?
You do not need fresh milled flour for Spätzle, just use what you have!
I love this noodle. Hard to find I often make my own, never really loved the density of my noodle so I am happy to find your recipe and technique. Will try it! I like the specific slotted skimming spoon you urged here with the open wire handle rather than a solid handle. Could you tell me or share a link of the skimming spoon you used?
Nice! Would love to hear what you think about the recipe. The only slotted spoon that I could find similar to mine is this one: amzn.to/3JFZnby Hope this helps 😊 ~ Anja
Dough to thin, thats why you made knoepfle (translates to "tiny buttons") instead of spaetzle.
Your dough was quite nice at 3:55
We always used cake flour
That's great!
how much salt do you use?
You mentioned a book at the beginning of the video. Do you have a link to where we can purchase it?
It was actually a book given to me by a friend in preschool in the early 2000s and I'm not sure where she got it😊 ~ Anja
I make spaetzle. So easy so delicious, but I make it with milk.
Sounds great!
Now i know why mine doesn't turn out,the batter/dough was too thin. Probably also didn't help that i added all of it to the pot in one go. Lol
My great grandfather immigrated during WW 1, he worked hard to get rid of his German heritage. Wouldn't speak German, or eat German foods. I've been trying to find and then research the area he came from to learn more about my heritage.
Good to know. Thank you for sharing!
Ich nehme einen Teil Weizengries statt Mehl. Ich bin nur mit der Spätzlespresse zurecht gekommen und habe die anderen Geräte wieder entsorgt. Manchmal ersetze ich einen Teil Mehl, etwa ein Fünftel, mit gemahlenen Haselnüssen. Perfekt zu dunklem Fleisch. Mein Thermomix macheinen super Teig, das Gehen lassen im Kühlschrank kannte ich noch nicht.
Hört sich lecker an! Man kann ja alle möglichen Mehlsorten (oder gemahlene Nüsse) für Spätzle verwenden 😊 ~ Anja
Ich würde mich für die Schürze interessieren, wo kann man die kaufen? Lichtenstein in der Nähe von Stuttgart. 🙋🏻♀️
Ich habe es selbst gemacht. Wie man es macht, erfahren Sie hier: ourgabledhome.com/cross-over-apron/
😊 ~ Anja
I am from Stuttgart and the dough you made is to thin for me to use the board
Can I make banana sourdough bread? Do you have a recipe? I am a beginner.
Yes, you can! I don't have a recipe yet but plan on posting one some time this year ~ Anja
Do you make this dish and add sauerkraut?
We either slather it with melted butter as a side or add a lot fo grated cheese and top it with fried onions but sauerkraut would be perfect, too 😋 ~ Anja
Haha my parents made them with the board I could never get it to work either
That definitely takes some practice.
*Promosm* 😓
Zzzzźzzzźzzz..why make so complicated something really simple?
I was just thinking the same, lol
Nutmeg on everything truly kills the originality of each recipe.
You are very cute!
Miniature gnocchi
They are!