Spaetzle

Okay, no speed awards here but it DID work. I added turmeric for color and no idea how it turned green... Celery seeds for a flavor pop; I eat potatoes everyday so they can't be plain.
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They even didn't stick together when they cooled off a bit. Yeah!
 
Barriehie said:
Okay, no speed awards here but it DID work. I added turmeric for color and no idea how it turned green... Celery seeds for a flavor pop; I eat potatoes everyday so they can't be plain.View attachment 122988View attachment 122989View attachment 122990

They even didn't stick together when they cooled off a bit. Yeah!
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Nice effort! I don’t think you’d get them past the spaetzle police on the size front but who cares so long as they tasted good 😂
I believe nutmeg is the common flavouring of preference, it featured in lots of the spaetzle vids I’ve seen.
 
SandwichShortOfAPicnic said:
Nice effort! I don’t think you’d get them past the spaetzle police on the size front but who cares so long as they tasted good 😂
I believe nutmeg is the common flavouring of preference, it featured in lots of the spaetzle vids I’ve seen.
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I was kind of noticing that on the size. I'll use nutmeg next time; still have a mountain of these... 👍
 
Barriehie said:
I was kind of noticing that on the size. I'll use nutmeg next time; still have a mountain of these... 👍
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You should get or make a spatzle maker of some kind. It takes longer to cook them than it takes to get them in the water with my slider box, and they cook FAST. Next time we have something that gets served over noodles, I'm not going to buy dried noodles. I always say I need to make them more often, then never do, but I'm going to this time. I couldn't stop myself from nibbling on them while I was finishing dinner since I made it in stages.

Be careful with the amount of nutmeg. It's strong and you can always use more, but can't take it away.
 
Barriehie said:
I was kind of noticing that on the size. I'll use nutmeg next time; still have a mountain of these... 👍
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if you notice in the videos, the cook spreads the dough into a thin layer, then scrapes slivers off into the pot.
looking at the Epi board . . . not sure if the 'thin layer' thing happened?
btw, dipping the 'cutting off doohickie' in the water also helps enormously.
 
CookieMonster said:
if you notice in the videos, the cook spreads the dough into a thin layer, then scrapes slivers off into the pot.
looking at the Epi board . . . not sure if the 'thin layer' thing happened?
btw, dipping the 'cutting off doohickie' in the water also helps enormously.
Click to expand...
Yep, thin didn't happen and had a pot of hot water for the doohickie...
 
mesuspects dipping the slicing-off-doohickie in the (hot) water is more importantly "just water" - acting as a lubricant to the sticky dough. they use the boiling water 'since it's up and closer'
the machine-rat-ta-tat cheffie types dip both the end of 'the board' and the slicing implement.
 
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