Spaetzle with Thyme Recipe - Kudos Kitchen by Renee (2024)

FAQs

What consistency should spaetzle dough be? ›

The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).

Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch). If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box.

Cook until spaetzle floats to surface, about 1 – 3 minutes. Remove spaetzle with a slotted spoon. May be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. If refrigerating or freezing, toss spaetzle with a small amount of oil to prevent it from sticking together.

You can make spätzle with only rye flour, but they will look better if you add some wheat or spelled flour. Rye flour should be very health-promoting. Whole-wheat flour does not have a type designation, because this is where the whole grain is ground.

The flour traditionally used for spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type is used for spätzle making than for baking. This flour type is known as Dunst, similar to US "first clear" or Czech hrubá type.

The short noodles are usually irregularly shaped and made from a simple batter of eggs mixed with flour (all-purpose or semolina) and milk or water. Its name derives from the word spatz (“l*ttle sparrows”) but is also thought to mean “clump” in German. It's known as spätzli in Switzerland and nokedli in Hungary.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

: a small dumpling cooked by running batter through a colander into boiling water.

As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

What pasta is similar to spaetzle? ›

Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe.

Reheat spaetzle in a large sauté pan by frying with a little butter or olive oil and a splash of water. If you prefer buttery spaetzle add a few nuggets of butter to the pan at the end of reheating and toss to coat.

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

Can German Spaetzle Be Prepared Ahead of Time? Yes! It holds its shape wonderfully and if you shock the Spaetzle in cold water after cooking it won't stick together. You can easily make this side dish a day or two ahead and then simply reheat it in a pan with a little butter.

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.

Good pasta dough is firm and leathery to touch, but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, the brand of flour used, and the size of eggs, may affect dough consistency.

To knead, simply press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45° and do it again. You'll want to keep going until the dough no longer looks powdery—it should have a smooth, elastic texture, similar to a firm ball of Play-Doh.

The finished dough should be smooth and regular with the texture of modelling clay – not too wet and not too dry. If in doubt, err on the sticky side – you can always dust the dough with flour, but you can't add extra water. Wrap in cling film and chill for at least 4 hours before rolling.

If you're getting the sticky dough ball, "Usually, that's because your dough is too wet," Danny Freeman told Tasting Table. In the case that "you're kneading the dough and it's sticking to your hands, add more flour." Conversely, if the dough is too dry, add a tiny bit more water.