Rfalconcam Forum

I thought I'd share this with all who are interested in making home-made Spatzle.  I DO use a product called a Spatzel-Wunder, but a colendar or slotted spoon will do in a pinch (I've used both).  Here's the recipie - there is NOTHING Heart Healthy about it, but once a year, YUM!!!

"Every area has its speciality. In south-west Germany, the Swabians are very proud of their "Spatzle". Spatzle is a pastatype dish made with flour and served with roasts or game and plenty of gravy.

There are families where the art of making Spatzle has been handed down from generation to generation, each convinced that theirs is the best recipe.

It is a great advantage for the gourmet, that the "technical revolution" did not forget the kitchen and Spatzle.

The "Spatzle-Wunder" is a perfectly developed item which makes the Spatzle look as if they were hand-made with a
special scraper.

We would like to help you make the best Spatzle.

Utensils Required

Bowl for the dough and a cooking spoon
"Spatzle-Wunder"
Pan for boiling salted water
1 Skimming ladle
Bowl with hot salted water
1 Sieve

Dough

With the following basic recipe, you can make the best Spatzle:

2 Cups plain flour,
5 eggs,
approx. ¼ Cup water
salt according to taste

Since egg sizes vary, the amount of water required can vary too.

There are two ways of seeing if the dough has the right consistency:

(1) The dough should not be so thin that it pours through the holes

(2) When the Spatzle are being pressed into the boiling water, the dough should tear by itself. If it does not, thin it with either eggs or water.

How to make the dough

Mix flour, eggs and salt and cold water to a firm dough. Beat until smooth and bubbles form.

How to make Spatzle

Important: Before you fill the "Spatzle-Wunder", dip it in cold water (it is easier to clean later).

(1) Open the" Spatzle-Wunder" and fill it approx. 112 to 1/3 with dough. This can be done best of all with a cooking spoon that has been dipped in cold water. Press the Spatzle into the boiling water. Let them boil up.

(2) When the Spatzle boil up, remove them with a skimming ladle and put them into a bowl of hot salted water for a short time (This prevents sticking).

(3) Place in sieve to drain.

(4) Put Spatzle on a warm plate and keep them warm until the last portion has been made. Finally, brown bread-crumbs in butter and pour them over the Spatzle. If you still have time, rinse your "Spatzle-Wunder" in cold water. The holes are clean and you save time later.

Tips from Swabian housewives
Put a piece of butter in the boiling water.
Use eggs instead of water for the dough. (2 cups plain flour and 10 eggs).
These are called "egg Spatzle."

Spatzle can be kept warm in the oven, the micro-wave or over steam without losing any of their quality

Deep-freezing Spatzle is possible, but care should be taken that they are laid flat before freezing to avoid sticking together.

Hi Janet,

Thank you very much for this recipe.I think I have to do a lot of practice to make them right.With a lot of onions and bacon it will always be very tasty.

Greetings Carla  :spaghetti: :thanks2:

Yum, Yum, Yum!  Thick hickory smoked bacon!  Yum!  Bring on the Cardiologist!   ;)

You do have to drink Red Wine with it.A glas of red wine a day will keep the cardiologist away.
Greetings Carla :doctor:

Well, I'm doing my best!   ;)