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BTD Forums  /  Cook Right 4 Your Type  /  Spatzels
Posted by: Lisalea, Wednesday, February 28, 2007, 8:01pm
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  :o ... 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 !!! ;D
Posted by: Alia Vo, Wednesday, February 28, 2007, 8:06pm; Reply: 1
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
Posted by: ISA-MANUELA (Guest), Wednesday, February 28, 2007, 9:58pm; Reply: 2
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 ;D ;D only ok for A sechi's when taking wheatflour ;) :D


p.s. it's easy to make them my oneself....and better so no chemicals in ;)
Posted by: geminisue, Wednesday, February 28, 2007, 11:21pm; Reply: 3
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.
Posted by: Lisalea, Wednesday, February 28, 2007, 11:29pm; Reply: 4
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




;D
Posted by: Lisalea, Wednesday, February 28, 2007, 11:35pm; Reply: 5
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 ;D ;D only ok for A sechi's when taking wheatflour ;) :D  


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 ;D
Posted by: Lisalea, Wednesday, February 28, 2007, 11:41pm; Reply: 6
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 ;D
Posted by: TypeOSecretor, Thursday, March 1, 2007, 5:12am; Reply: 7
The recipe should work with the same amount of spelt flour as you would have used with wheat flour.  
Posted by: koahiatamadl, Thursday, March 1, 2007, 5:48am; Reply: 8
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.
Posted by: usaf (Guest), Thursday, March 1, 2007, 6:13am; Reply: 9
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.
Posted by: ISA-MANUELA (Guest), Thursday, March 1, 2007, 9:07am; Reply: 10
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 :o ....that tastes very good ;D

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 ;) ;D :D
Posted by: Schluggell, Thursday, March 1, 2007, 9:08am; Reply: 11
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".
Posted by: ISA-MANUELA (Guest), Thursday, March 1, 2007, 9:41am; Reply: 12
schluggell, ya right it is a speciality from the Suebe /Schwaben)

nothing similar with kneidlach out of Russia ;)
Posted by: Debra+, Thursday, March 1, 2007, 12:57pm; Reply: 13
Could the more North American word for this be 'dumplings"?

Debra :)
Posted by: Lisalea, Thursday, March 1, 2007, 1:51pm; Reply: 14
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
LOL
Thanks for ur input, I will try it

;)
Posted by: Lisalea, Thursday, March 1, 2007, 1:51pm; Reply: 15
Quoted from debra
Could the more North American word for this be 'dumplings"?

Debra :)


YEP, I think so !!  ;)
Posted by: Lisalea, Thursday, March 1, 2007, 1:53pm; Reply: 16
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 !!;D ;)
Posted by: Lisalea, Thursday, March 1, 2007, 1:59pm; Reply: 17
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 :P

Quoted from ISA-MANUELA
and in the same pan you will fry your calfliver :o ....that tastes very good ;D



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  ;D
Posted by: Lisalea, Thursday, March 1, 2007, 2:00pm; Reply: 18
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  ;D
Posted by: ISA-MANUELA (Guest), Thursday, March 1, 2007, 4:30pm; Reply: 19
Debra, your dumplings are they just humans orrrrr  ;) real Knödels......no that arent' Knödels at all this are noodles ;D.....similar looking to white or yellowish worms :X .....
Posted by: Alia Vo, Thursday, March 1, 2007, 7:27pm; Reply: 20
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
Posted by: Alia Vo, Thursday, March 1, 2007, 7:30pm; Reply: 21
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
Posted by: Debra+, Thursday, March 1, 2007, 8:44pm; Reply: 22
Quoted from ISA-MANUELA
Debra, your dumplings are they just humans orrrrr  ;) real Knödels......no that arent' Knödels at all this are noodles ;D.....similar looking to white or yellowish worms :X .....


;D ;D ;D  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. ;)

Posted by: Lisalea, Thursday, March 1, 2007, 9:04pm; Reply: 23
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 ;D
Posted by: Lisalea, Thursday, March 1, 2007, 9:09pm; Reply: 24
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




:o that doesn't sound like much !!
LOL
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  ;D
Posted by: Lisalea, Friday, March 2, 2007, 2:28pm; Reply: 25
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 !!  ;)
Posted by: geminisue, Friday, March 2, 2007, 3:26pm; Reply: 26
You can buy them frozen, so I image it would work fine in a sealed bag of container!
Posted by: Lisalea, Friday, March 2, 2007, 3:57pm; Reply: 27
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  :)
Posted by: koahiatamadl, Friday, March 2, 2007, 10:59pm; Reply: 28
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 spätzle as main dish rather than side.  Personally I cannot see that half a pound of flour would make enough spätzle to feed four as a main dish.  On the other hand it could just be that my nan's portions were generous :)

Her spätzle 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.  
Posted by: Lola, Saturday, March 3, 2007, 12:13am; Reply: 29
a German friend of mine used an old fashioned potato masher and got great results.
Posted by: Lisalea, Saturday, March 3, 2007, 12:26am; Reply: 30
Those r two great ideas ladies, Thanks very much !!  ;D
Posted by: geminisue, Saturday, March 3, 2007, 2:19am; Reply: 31
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.
Posted by: Lisalea, Saturday, March 3, 2007, 2:39am; Reply: 32
Quoted from geminisue
You are planning on cooking first and season , so I feel they would freeze just fine.

Thanks geminisue  ;D ;)
Posted by: jeanb, Saturday, March 3, 2007, 3:43pm; Reply: 33
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!!!
Posted by: Lisalea, Saturday, March 3, 2007, 8:26pm; Reply: 34
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  8) ;D  :)

I'm so sorry that as an  O nonnie u can't have them !! :'(
Posted by: Alia Vo, Saturday, March 3, 2007, 8:45pm; Reply: 35
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
Posted by: Lisalea, Saturday, March 3, 2007, 11:11pm; Reply: 36
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 !!;D ;) :)
Posted by: usaf (Guest), Saturday, March 3, 2007, 11:15pm; Reply: 37
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
Posted by: Lola, Saturday, March 3, 2007, 11:19pm; Reply: 38
yes, the first picture is the one my friend uses....
Posted by: Melissa_J, Saturday, March 3, 2007, 11:22pm; Reply: 39
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?  
Posted by: Melissa_J, Saturday, March 3, 2007, 11:25pm; Reply: 40
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
Posted by: TypeOSecretor, Saturday, March 3, 2007, 11:45pm; Reply: 41
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.
Posted by: TypeOSecretor, Sunday, March 4, 2007, 12:01am; Reply: 42
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.
Posted by: Lola, Sunday, March 4, 2007, 7:16am; Reply: 43
great ideas and recipes all!!
Posted by: usaf (Guest), Sunday, March 4, 2007, 9:10am; Reply: 44
I made some tonight using a combo of rice, oat & barley flour and it came out good.
Posted by: koahiatamadl, Sunday, March 4, 2007, 12:18pm; Reply: 45
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...
Posted by: ISA-MANUELA (Guest), Sunday, March 4, 2007, 12:24pm; Reply: 46
(dance)(dance)(smarty) :K) thanx Melissa, I am going to try this, I prefere rice flour,
so after you aren't that tired ;) ;D
Posted by: Lisalea, Sunday, March 4, 2007, 2:01pm; Reply: 47
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  ;D
Posted by: usaf (Guest), Sunday, March 4, 2007, 10:11pm; Reply: 48
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.
Posted by: Lisalea, Sunday, March 4, 2007, 10:33pm; Reply: 49
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.



:o :-/

Glad u found the barley flour at least !!
;)
Posted by: Laura P, Sunday, March 4, 2007, 10:34pm; Reply: 50
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


I have a spatzle maker, it is very fun to use, I have a pasta machine too, that is fun as well
Posted by: Lisalea, Sunday, March 4, 2007, 10:38pm; Reply: 51
Quoted from lkpetrolino


I have a spatzle maker, it is very fun to use, I have a pasta machine too, that is fun as well


Wow, u're all equipped for a fun night of cooking !! ;) ;D :)
Posted by: Laura P, Sunday, March 4, 2007, 10:47pm; Reply: 52
oh yeah baby! actually it is my mom I just go visit and play with her stuff she also has a pazelle maker as well, a few waffle makers (regular, heart shaped, belgeim), food processors, hmmmmm what eles pretty much any kitchen appliance you could want
Posted by: usaf (Guest), Sunday, March 4, 2007, 11:04pm; Reply: 53
MMMMM you all are making me hungry.
Posted by: Melissa_J, Monday, March 5, 2007, 2:35am; Reply: 54
I wonder if the pazelle maker would make good gluten free waffle cones... gf ice cream cones are so expensive! (and noncompliant to boot)
Posted by: Laura P, Monday, March 5, 2007, 2:41am; Reply: 55
I'm sure it would
Posted by: Brighid45, Monday, March 5, 2007, 11:41pm; Reply: 56
Melissa--you could try making waffle cones by using a really thin compliant batter in a very hot waffle iron. Bake the waffle until it's starting to stiffen up in the iron but is still pliable. Take it out and form it into a cone shape while it's still warm. I'd bet anything it will crisp up as it cools. Some experimentation might get you a really good cone :)

I've made spatzels by the same method Melissa used, by pushing the dough through colander holes. Delicious! Fried up with onions and butter, they taste just like pierogis to me :) You could use any non-gluten flour to make them.

Now you've got me hungry for them! *chuckle*
Posted by: usaf (Guest), Tuesday, March 6, 2007, 3:28am; Reply: 57
Quoted from Brighid45

I've made spatzels by the same method Melissa used, by pushing the dough through colander holes.  



The colander method does not work for me. I've had bad results with this method in the past and so again this weekend I attempted it again when I made them and they came out horrible, I have to stop and go back to making the dough stiffer so I can slice them. I hope I have better results with a spaetzle maker.
Posted by: Lisalea, Tuesday, March 6, 2007, 3:46am; Reply: 58
Quoted from Brighid45
Melissa--you could try making waffle cones by using a really thin compliant batter in a very hot waffle iron. Bake the waffle until it's starting to stiffen up in the iron but is still pliable. Take it out and form it into a cone shape while it's still warm. I'd bet anything it will crisp up as it cools. Some experimentation might get you a really good cone :)

I've made spatzels by the same method Melissa used, by pushing the dough through colander holes. Delicious! Fried up with onions and butter, they taste just like pierogis to me :) You could use any non-gluten flour to make them.

Now you've got me hungry for them! *chuckle*


 
U just made my mouth water and it's bedtime
LOL
That dish sounds heavenly !!! ;D ;)
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