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Spatzels  This thread currently has 1,980 views. Print Print Thread
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Lisalea
Friday, March 2, 2007, 2:28pm Report to Moderator Report to Moderator

Ee Dan
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I feel like making a batch of spatzels and then freezing them; this way I'll have them handy  
Has anybody tried this and did they keep well ??
Thanks !!  


The older I get, the more wide-eyed I become.  
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geminisue
Friday, March 2, 2007, 3:26pm Report to Moderator Report to Moderator

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Sam Dan
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You can buy them frozen, so I image it would work fine in a sealed bag of container!
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Lisalea
Friday, March 2, 2007, 3:57pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from geminisue
You can buy them frozen, so I image it would work fine in a sealed bag of container!


The thing is that when u buy them frozen (btw; I've never seen any where I do my groceries ...) who knows how much stuff they add to it in order to preserve freshness; color; taste ... etc ...
Thanks  


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koahiatamadl
Friday, March 2, 2007, 10:59pm Report to Moderator Report to Moderator

Rh- Hunter ISTJ
Kyosha Nim
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You can freeze them - my nan did and they were nice when defrosted.  

As for the amount of flour to use - the recipe I referred to was for spštzle as main dish rather than side.  Personally I cannot see that half a pound of flour would make enough spštzle to feed four as a main dish.  On the other hand it could just be that my nan's portions were generous

Her spštzle were quite small  - the size of small prawns maybe.  You can get a kitchen tool in Germany that you can push the batter through to get that shape...but I am sure they would be nice whatever shape as long as they are not too big.  
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Lola
Saturday, March 3, 2007, 12:13am Report to Moderator Report to Moderator

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Sa Bon Nim
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a German friend of mine used an old fashioned potato masher and got great results.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lisalea
Saturday, March 3, 2007, 12:26am Report to Moderator Report to Moderator

Ee Dan
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Those r two great ideas ladies, Thanks very much !!  


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geminisue
Saturday, March 3, 2007, 2:19am Report to Moderator Report to Moderator

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You are planning on cooking first and season , so I feel they would freeze just fine.  In a raw state, I would store covered in the frig until you are going to cook them.

As far as shape gone I just used two spoons (dip in the boiling water fill teaspoon half up and than slide it off into the water. dip your spoon and go on to the next one.
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Lisalea
Saturday, March 3, 2007, 2:39am Report to Moderator Report to Moderator

Ee Dan
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Quoted from geminisue
You are planning on cooking first and season , so I feel they would freeze just fine.

Thanks geminisue  


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jeanb
Saturday, March 3, 2007, 3:43pm Report to Moderator Report to Moderator

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This thread should be made illegal for O nonnies to read...

I swear my last meal on earth will be Spatzle with Hunter Sauce...until then I will dream of my favorite breakfast with my Nana, leftover Spatzle, panfried in butter, served with soft boiled eggs and wurst.


I have a German/Schwabish  cookbook that does say spelt is a superior grain and can be used in all noodle dishes.  

If there is a European store in your area, you can find a Spatzle maker that is a metal instrument that fits over a pot.  You drop the dough into the holder and  move it over the grate.  The Spatle's drop into the pot perfectly formed!!!
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Lisalea
Saturday, March 3, 2007, 8:26pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from jeanb
This thread should be made illegal for O nonnies to read...

I swear my last meal on earth will be Spatzle with Hunter Sauce...until then I will dream of my favorite breakfast with my Nana, leftover Spatzle, panfried in butter, served with soft boiled eggs and wurst.


I have a German/Schwabish  cookbook that does say spelt is a superior grain and can be used in all noodle dishes.  

If there is a European store in your area, you can find a Spatzle maker that is a metal instrument that fits over a pot.  You drop the dough into the holder and  move it over the grate.  The Spatle's drop into the pot perfectly formed!!!




How perfect !!  
however; the imperfect spatzel is delicious as well    

I'm so sorry that as an  O nonnie u can't have them !!


The older I get, the more wide-eyed I become.  

Revision History (1 edits)
LISALEA  -  Saturday, March 3, 2007, 8:27pm
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Alia Vo
Saturday, March 3, 2007, 8:45pm Report to Moderator Report to Moderator

Kyosha Nim
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If you freeze your spatzels, you may want to set them aside on a stainless steel tray separated by unwaxed parchment paper before freezing them, so they do not stick together once you put them in the freezer.

Alia


Alia A. Vo
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Lisalea
Saturday, March 3, 2007, 11:11pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Alia_Vo
If you freeze your spatzels, you may want to set them aside on a stainless steel tray separated by unwaxed parchment paper before freezing them, so they do not stick together once you put them in the freezer.

Alia


Excellent tip Alia , Thanks a bunch !!


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usaf
Saturday, March 3, 2007, 11:15pm Report to Moderator Report to Moderator
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Does anyone use a spatzle maker? I usually cut mine with a knife but I want a spatzle maker now, which one works best?

They sell two types here.....
http://www.fantes.com/spaetzle_makers.htm
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Lola
Saturday, March 3, 2007, 11:19pm Report to Moderator Report to Moderator

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yes, the first picture is the one my friend uses....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Melissa_J
Saturday, March 3, 2007, 11:22pm Report to Moderator Report to Moderator

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Sa Bon Nim
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I tried making them once long ago, by pushing the batter through large holes of a colander.  It would be nice to try again...millet flour would work?  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Melissa_J
Saturday, March 3, 2007, 11:25pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Oh, here's a rice flour recipe I just found:

http://www.cookingwithnana.com/recipe_gluten_free_rice.htm

I'm thinking millet flour or amaranth flour would work in place of the brown rice flour, but I'd keep the sweet rice flour in there as it seems to be a good binder.  (I use sweet rice and amaranth flour for some amazing dumplings, there's a recipe in my blog for those looking for dumplings)

http://www.dadamo.com/bloggers/4/archives/00000210.htm


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.

Revision History (2 edits)
LISALEA  -  Saturday, March 3, 2007, 11:28pm
LISALEA  -  Saturday, March 3, 2007, 11:26pm
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TypeOSecretor
Saturday, March 3, 2007, 11:45pm Report to Moderator Report to Moderator

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All of your posts got me in the mood to make spatzle.  I was going to use the recipe that was posted.  Then I remembered that I had a "noodle making device" stuck away in a drawer.  It's called "Twist-a-Noodle" and it has 7 disks:  spatzle, spaghetti, standard, ribbon, angel hair, star pasta, and gnocchi/dumpling.

There was even a recipe:  Basic Dough for 2 servings:  3/4 cup all-purpose flour, 2 large eggs (do not use Extra Large), 2 tablespoons Olive Oil, pinch salt (optional).  Add all ingredients to a mixing bowl and mix at medium-high speed for one minute.  The dough should be semi-smooth.  The consistency should be thick and sticky.

There are more directions, but they mention you can use any flour of choice, you can eliminate eggs if you want to, just add water.  (I suppose you could also use egg whites).  They also give instructions for adding other ingredits to the dough, such as tomato paste, chopped spinach, cheeses, or carrot juice.  They mention adding a little water if the dough is too thick or a little flour if it is too thin.

The noodles are to be cooked til they float to the top - can be cooked longer if you want them softer.

I bought this in a kitchen shop as a close-out for about $5-10.  I may have used it once, but it's just been sitting in a drawer.

I listened to all your ideas and decided to brown onions with a few beef strips and broccoli and add the spatzle.  I also tried some with melted butter and feta cheese.  I used white spelt flour, and they came out like a fresh cooked noodle.  

Thanks for the ideas.
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TypeOSecretor
Sunday, March 4, 2007, 12:01am Report to Moderator Report to Moderator

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Quoted from Melissa_J
Oh, here's a rice flour recipe I just found:

(I use sweet rice and amaranth flour for some amazing dumplings, there's a recipe in my blog for those looking for dumplings)

http://www.dadamo.com/bloggers/4/archives/00000210.htm


Thanks for the recipes - I'll try them some time.
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Lola
Sunday, March 4, 2007, 7:16am Report to Moderator Report to Moderator

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Sa Bon Nim
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great ideas and recipes all!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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usaf
Sunday, March 4, 2007, 9:10am Report to Moderator Report to Moderator
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I made some tonight using a combo of rice, oat & barley flour and it came out good.
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koahiatamadl
Sunday, March 4, 2007, 12:18pm Report to Moderator Report to Moderator

Rh- Hunter ISTJ
Kyosha Nim
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Quoted from usaf
Does anyone use a spatzle maker? I usually cut mine with a knife but I want a spatzle maker now, which one works best?

They sell two types here.....
http://www.fantes.com/spaetzle_makers.htm


The second picture looks just like the one my nan had and used for 50 odd years.  For anybody looking to buy one I have feeling that might be easier to clean, too.  The hot steam of the water cooks some of the batter stuck to the maker and I would hate to try and get under the rotor blades of the first to clean it...although it may come apart

I was given   this one as a gift some years ago - I wouln't have spent that much myself - but it works beautifully and is very yeasy to clean as there are no corners to try and get into...

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LISALEA  -  Sunday, March 4, 2007, 12:19pm
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ISA-MANUELA
Sunday, March 4, 2007, 12:24pm Report to Moderator Report to Moderator
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thanx Melissa, I am going to try this, I prefere rice flour,
so after you aren't that tired
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Lisalea
Sunday, March 4, 2007, 2:01pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from usaf
I made some tonight using a combo of rice, oat & barley flour and it came out good.


I was wondering about mixing barley and millet together for the spatzles; since barley cooks in about hour versus millet 25 minutes

Did u grind the millet and barley grains themselves or did u purchase the flour ? Thanks  


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usaf
Sunday, March 4, 2007, 10:11pm Report to Moderator Report to Moderator
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koahiatamadl, Thats a nice speatzle make you have. Thanks for the input.

Lisalea, We bought barley flour by bobsredmill. Theres no where on this island I don't think that we're ever going to find the whole grains. Everyone here is too busy getting diabetes off coconut milk to stock anywhere with a grain other than white rice.
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Lisalea
Sunday, March 4, 2007, 10:33pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from usaf
koahiatamadl, Thats a nice speatzle make you have. Thanks for the input.

Lisalea, We bought barley flour by bobsredmill. Theres no where on this island I don't think that we're ever going to find the whole grains. Everyone here is too busy getting diabetes off coconut milk to stock anywhere with a grain other than white rice.





Glad u found the barley flour at least !!


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