Has anybody ever eaten spatzels ??

In my humble opinion; they r incredibly delicious especially with butter and parmesan cheese !!!
I haven't made them since I've started on BTD; I used to make them with white flour (original recepe) ...

My second question is this:
Has anybody made them with B- blood type flour such as spelt, oat ?? ...  etc ... and how did they turn out ??

Also; what would be one serving when it comes to the flour ?
The recepe calls for 1 cup (per person); however this seems like A LOT   ... especially since NOW, I'm on a good roll and following BTD the best I can

Here is the recepe:

Spatzels: For each person at the meal; use 1 cup flour, 1 egg, 1/2 tsp. salt.

- Add water to mixture to create a very thick batter that will break with a spoon.
- Drop small amounts of batter (spoon size) into boiling salted water.
- Boil gently for 5-8 minutes.
- Drain and toss with butter so they won't stick together.
Yummi !!!

I have never eaten this food item.

You can make them compliant by utilizing any beneficial or neutral flour, flavorings/spices, and cheese options.

Alia

he-he-he this is called *Spätzle* and this is a typical teutonic,suebe speciality; and you can make em with all kinds of flours,
try em once made with loads of oinions and then some cheese above and then into the oven...very yummie
there are so called *Chäässpätzle* or Ziewelespätzle only ok for A sechi's when taking wheatflour


p.s. it's easy to make them my oneself....and better so no chemicals in

Lisalea- I've always used an extra step when cooking, while spatzles are cooking I would peel and slice a large onion wound brown in iron frying pan with butter (probably would use olive oil now) and would add spaetzles cooking until slightly browned, also, and of course add seasonings of choice.  I've never tried it with cheese, that also sounds good.  I would say 1/4-1/2c would be a servings, when there finished cooking completely.  I don't remember how much 1 cup of flour makes, it's been years.  Sounds like a big portion and many calories to me.  I believe there is over 800 calories in 1 cup of flour
alone.

Quoted from Alia_Vo

I have never eaten this food item.

You can make them compliant by utilizing any beneficial or neutral flour, flavorings/spices, and cheese options.

Alia

Quoted from ISA-MANUELA

he-he-he this is called *Spätzle* and this is a typical teutonic,suebe speciality; and you can make em with all kinds of flours,
try em once made with loads of oinions and then some cheese above and then into the oven...very yummie
there are so called *Chäässpätzle* or Ziewelespätzle only ok for A sechi's when taking wheatflour  

Hi,
U mean to boil them first and then put them in the oven

Quoted from ISA-MANUELA

p.s. it's easy to make them my oneself....and better so no chemicals in

YES, I totally agree with u and I look forward to making *Spätzle*


Thank-u  Tomatilla I

Quoted from geminisue

Lisalea- I've always used an extra step when cooking, while spatzles are cooking I would peel and slice a large onion wound brown in iron frying pan with butter (probably would use olive oil now) and would add spaetzles cooking until slightly browned, also, and of course add seasonings of choice.  

That sounds really delicious as well, I can't wait to experiment with a my home made spatzles   !!

Quoted from geminisue

 I don't remember how much 1 cup of flour makes, it's been years.  Sounds like a big portion and many calories to me.  I believe there is over 800 calories in 1 cup of flour alone.

My thoughts exactly, I will make 1/2 cup at the most or I'll probably end up eating too much knowing myself  


Thanks for sharing that recipe

The recipe should work with the same amount of spelt flour as you would have used with wheat flour.  

I have a recipe that calls for just over a pound (500gr) of flour to feed four!  Whatever that makes in cups...

This is based on white flour so you could use less if you use less refined flour which is more filling.  I works fine with spelt and kamut.

As a nice lightening touch you could use sparkling water instead of still water for the batter.  

I think Isa means after boiling - at least that's how I have always made Käsespätzle...I boil my Spätzle, drain and layer with cheese and sauteed onion...stick in the oven for a few minutes to allow cheese to melt and serve with a salad.

I mostly make mine homemade with regular white flour and eggs. I haven't tried them yet with other flours. I also have bagged in the pantry.

The kids love them with butter and parmesan too.

you might do em by yourselve, if not, yes at first cook em in hot - salty water and then do the oventhingy


but listen, something very fine also is to eat em sweet

go for the cookings, fry some not too sour apples, add onions, some seasalt; and in the same pan you will fry your calfliver ....that tastes very good

or just cook the Spätzle (speaken shbätzle) and then fry em with apples, dried raisins and onions, even here you might cover with some cheese  


-welcome.... Lisalea

Spätzle is not a 'typical' Saxon or Berliner dish - I believe its more Bayerische oder Schwäbische?...

A traditional Russian Borscht will call for something similar made with Kascha {Buckwheat, Buchweizen} - sort of a Spätzle/Dampfknödel hybrid. Though still not B-Friendly.

Millet will work fine.
As I always say this is where using your own grain mill shines above the stale store-bought alternative "Flours".

schluggell, ya right it is a speciality from the Suebe /Schwaben)

nothing similar with kneidlach out of Russia

Could the more North American word for this be 'dumplings"?

Debra

Quoted from koahiatamadl

I have a recipe that calls for just over a pound (500gr) of flour to feed four!  Whatever that makes in cups...

This is based on white flour so you could use less if you use less refined flour which is more filling.  I works fine with spelt and kamut.

As a nice lightening touch you could use sparkling water instead of still water for the batter.  

I think Isa means after boiling - at least that's how I have always made Käsespätzle...I boil my Spätzle, drain and layer with cheese and sauteed onion...stick in the oven for a few minutes to allow cheese to melt and serve with a salad.

U made me very hungry

Thanks for ur input, I will try it

Quoted from debra

Could the more North American word for this be 'dumplings"?

Debra

YEP, I think so !!  

Quoted from Schluggell

Millet will work fine.
As I always say this is where using your own grain mill shines above the stale store-bought alternative "Flours".

Excellent idea, TY !!

Quoted from ISA-MANUELA

but listen, something very fine also is to eat em sweet

Oh yes, I also thought about that !!
As a breakfast with apples, honey and raisins

Quoted from ISA-MANUELA

and in the same pan you will fry your calfliver ....that tastes very good

Spatzels remind me of gnocchis somewhat and at times I have eaten them with lots of oregano, cauliflower and olive oil and it is INDEED delicious !!

Thank-u again  

Quoted from koahiatamadl

I have a recipe that calls for just over a pound (500gr) of flour to feed four!  Whatever that makes in cups...

This is based on white flour so you could use less if you use less refined flour which is more filling.  I works fine with spelt and kamut.

As a nice lightening touch you could use sparkling water instead of still water for the batter.  

I think Isa means after boiling - at least that's how I have always made Käsespätzle...I boil my Spätzle, drain and layer with cheese and sauteed onion...stick in the oven for a few minutes to allow cheese to melt and serve with a salad.

Hi,
That would mean two cups; half cup per person which sounds about right
Thank-u  

Debra, your dumplings are they just humans orrrrr   real Knödels......no that arent' Knödels at all this are noodles .....similar looking to white or yellowish worms .....

Quoted from LISALEA

That would mean two cups; half cup per person which sounds about right

I believe on many flour packages, the serving size per serving size is usually 1/4 cup of dry flour.

Alia

Thank you Lisalea regarding the classification of spatzels as comparable to American dumplings.

A 'dumpling' was the type of image I had conjured in my mind when I inititially read your post.

Alia

Quoted from ISA-MANUELA

Debra, your dumplings are they just humans orrrrr   real Knödels......no that arent' Knödels at all this are noodles .....similar looking to white or yellowish worms .....

 You mean that good ol' pasta...

Actually, that is not what I meant...my mom used to make the dough forming things(dumplings) you are all talking about above.  They used to go on top of a beef/chicken stew.  They had very basic ingredients like those above.  When I was a wee tot she had made a batch and they all stuck together and I had the delightful honour of playing in it for supper.  Have a picture somewhere.  

Debra

P.S. Alia Vo...sorry just saw your post.  Did not see it before I wrote mine.

Quoted from Alia_Vo

Thank you Lisalea regarding the classification of spatzels as comparable to American dumplings.

A 'dumpling' was the type of image I had conjured in my mind when I inititially read your post.

Alia

U r very astute Alia and u're very welcome

Quoted from Alia_Vo

I believe on many flour packages, the serving size per serving size is usually 1/4 cup of dry flour.

Alia

that doesn't sound like much !!

Perhaps u're right though ... since I don't buy flour that often and according to Bloodtype; 1/4 cup sounds probably right since the servings r smaller I beleive ... I will have to look into it further.

TY for ur input