I prefer the mill type Spaetzle maker.
https://www.fantes.com/weston-spaetzle-maker-and-food-mill
Nice and dumplingy
Great Googly Moogly! I’ve always made it into a stiff noodle-like dough. I’ll give your way a try.
If you watch this video, that’s around the consistency I aim for. In case the time stamp doesn’t work, it’s at about 7:55. There’s a wide range of consistencies that will work, but that’s pretty much exactly what I aim for. Like a very thick pancake batter.
It’s not sticking to the spaetzle maker! She’s a WITCH!!!
(I have one of these. Was I a fool, or should it work just as well?)
Nope, that should work great. The hopper style should be even easier than the scrape-with-the-triangular-thing-across-the-holes style.
If this works, you’ve just changed my life.
Pick out your favorite piece in the Chicago Art Institute, and make sure it matches the sofa. Next time I’m in town I’ll steal it for you.
Actually, here’s a video with someone doing it with the hopper style maker. Note the consistency. That’s perhaps a tad thicker than I make it, but same idea. There’s a lot of leeway as to how hydrated the dough/batter should be. But it shouldn’t be something you can roll out into noodles. It’s closer to a batter.
Hmm…it’s either gonna be a Kandinsky or one of the Gerhard Richter Ice series.
Do you think Lorado Taft’s Fountain of the Great Lakes would fit in your back yard? It would make an awesome bird bath.
My German is a little rusty. What th’ hell is he putting into his spaetzle?
I see flour, salt, nutmeg (?), eggs…and then a bowl of something that looks like dirt.
Ground hazelnut.
Oh, I didn’t even notice any of that. I just linked to the first spaetzle recipe that showcased a hopper and a good shot of the consistency of the dough/batter. But I notice now that it says “haselnuss-spaetzle,” which as levdrakon points out, is hazelnut. And it is, as you surmise, nutmeg (Muskatnuss) that’s grated there.
The implied cannibalism at the end of the video is pretty disturbing though.
Oh, the only videos I WATCH have implied cannibalism in them.
Hopefully since posting the original question in 1999, you’ve figured it out by now. But this is a timeless question! One that also perplexed me until I recently perfected it.
Yes, as others have noted, it is a bit laborious and time-consuming. But not really all that much. And for anyone else who finds it’s not always convenient or possible to use a stove (e.g., living in dorm, barracks, other communal living situation, or with a tyrant who doesn’t share his kitchen, etc.), this is for you!
Note: For my method, I also use an electric tea kettle. You COULD start out with colder water, but it might be mushier and definitely would require adjusting the cooking intervals. I’ve tried that…but *this *way produces the best results.
THE TRICK? The trick is to recognize that egg noodles are a completely different beast from plain, “normal,” “regular” wheat pasta. If you treat them the same, they WILL quickly turn to slimy mush.
So, anyway, the trick is to introduce the least amount of water possible at all times.
Also note: depending on your microwave’s wattage, age, etc., you might need to adjust cook times.
Without further ado, here’s what works for me:
- Boil water in a separate container. (Electric tea kettles are convenient.)
- Pour desired amount of egg noodles in a microwave-safe bowl.
- Barely coat the noodles with the slightest amount of boiling water, and stir/toss the noodles, to distribute the water–just enough to dampen them. Maybe a teaspoon or so.
- Microwave for 1 minute only. (Any longer, and they can burn in the center.)
- Stir–very important!!! Flip them over (to move the dry noodles from the top to absorb moisture from the bottom center), and break the clump apart. Add a tiny bit more hot water, and stir again. Try to move the noodles from the outside to the center, or else the center ones might overcook and burn.
- Microwave for 30-45 seconds.
- Repeat Steps 5 and 6 as many times as necessary, until you have achieved the desired consistency, texture, and have cooked them to your satisfaction.
Additional Recommendations:
- Don’t walk away (i.e., to multitask) and leave these noodles in the middle of cooking, or else they WILL turn to slimy mush!
- Don’t overcook in Step 6, or else they will get crispy and burn in the center.
- Again, use only the slightest amount of water necessary. Remember: in the microwave, they need to steam-cook, not boil. (Unless you enjoy slimy mush! :rolleyes:)
You’re welcome, and…enjoy! :):)
Hopefully since posting the original question in 1999, you’ve figured it out by now. But this is a timeless question! One that also perplexed me until I recently perfected it.
Yes, as others have noted, it is a bit laborious and time-consuming. But not really all that much. And for anyone else who finds it’s not always convenient or possible to use a stove (e.g., living in dorm, barracks, other communal living situation, or with a tyrant who doesn’t share his kitchen, etc.), this is for you!
Note: For my method, I also use an electric tea kettle. You COULD start out with colder water, but it might be mushier and definitely would require adjusting the cooking intervals. I’ve tried that…but *this *way produces the best results.
THE TRICK? The trick is to recognize that egg noodles are a completely different beast from plain, “normal,” “regular” wheat pasta. If you treat them the same, they WILL quickly turn to slimy mush.
So, anyway, the trick is to introduce the least amount of water possible, at all times.
Also note: depending on your microwave’s wattage, age, etc., you might need to adjust cook times.
Without further ado, here’s what works for me:
- Boil water in a separate container. (Electric tea kettles are convenient.)
- Pour desired amount of egg noodles in a microwave-safe bowl.
- Barely coat the noodles with the slightest amount of boiling water, and stir/toss the noodles, to distribute the water–just enough to dampen them. Maybe a teaspoon or so.
- Microwave for 1 minute only. (Any longer, and they can burn in the center.)
- Stir–very important!!! Flip them over (to move the dry noodles from the top to absorb moisture from the bottom center), and break the clump apart. Add a tiny bit more hot water, and stir again. Try to move the noodles from the outside to the center, or else the center ones might overcook and burn.
- Microwave for 30-45 seconds.
- Repeat Steps 5 and 6 as many times as necessary, until you have achieved the desired consistency, texture, and have cooked them to your satisfaction.
Additional Recommendations:
- Don’t walk away (i.e., to multitask) and leave these noodles in the middle of cooking, or else they WILL turn to slimy mush!
- Don’t overcook in Step 6, or else they will get crispy and burn in the center.
- Again, use only the slightest amount of water necessary. Remember: in the microwave, they need to steam-cook, not boil. (Unless you enjoy slimy mush! :rolleyes:)
You’re welcome, and…enjoy! :):)
Thank you.