3 Ways To Make German Spaetzle - Spaetzle Makers Overview

[@jonathanquist1374]

Thank you for including comments about cleaning for the three methods. That is very helpful to know before buying!

[@LianeAlbertNC]

This is by far the BEST video that I’ve watched to help me decide what kind of spaetzle press to buy. I made them years ago using a calendar method but I want to try again using a proper press. I was debating on a proper press but after watching you have a harder time cleaning and manipulating it, I decided to buy the the one with the plastic holder for the dough that you slide across. Not only did you go over the various kinds of presses, you provided the best recipe! I can’t wait to make these over the weekend once my press arrives on Amazon!

[@kayheath8446]

fantastic that you take the cleaning into account!

[@cooking-the-world]

Always!

[@milyryan6028]

My grandmother always made her spaetzle with a butter knife and plate. She just scraped it off the plate into the water. They were thick and delicious 🤤

[@vulturewaterbug]

My mom just used a fork.

[@andrewwiles2409]

Every American is crazy about Spätzle and noone ever believes me, when im telling them Spätzle is traditionally scraped. I ONCE found a video of Nelson Müller doing that, and thats it. Nobody dares to even try it! You did and you succeeded and thats why your awesome and thats why i give you 2 thumbsup. (Can't guarantee YT will register it but i clicked the thumbsup twice) edit: apparently clicking twice undoes the thumbs up, so i clicked 3 times.

[@cooking-the-world]

Hahahaha not sure if there were a success. But Max loved them as they were much thicker 😂

[@justincovert6943]

My oma from stuttgart used the board. She would bang out a pound of spaetzle in no time. When you get the technique with the knife down its the fastes plus you can vary the size for meal. Some meals get thicker spaetzle, like with onions and cheese, some get thinner.

[@Deuteronomy649]

This is the way we make it. My husband’s family is from Stuttgart as well. When we were there 32 years ago I picked up a spaetzlebrett and my husband has gotten the technique down pretty well.

[@heikestoll1205]

@@Deuteronomy649I’m from Remseck near Stuttgart and we’ve always used the Spätzlespress. I think it’s different from family to family.

[@monz2886]

My mother and oma just used to have the dough in a bowl, held it over the boiling water and then used a soup spoon to make the noodles. That is the was I do it too, and looks like the examples you have there. I mainly make them for soup. One of the favourite things from my childhood.

[@suestutzle2779]

My mother-in-law gave me the Spaetzle press machine over 40 years ago. She came here to Australia with it and taught me how to make Spaetzle. Our flour is different to German flour and I have had to try different flours and thicknesses of batter over the years to get my spaetzle right. I have found that mixing it in my food mixer is easier for me as I am old now and not as strong and also only half filling it makes it easier to squeeze the press. Yum, now I'll have to have some spaetzle for dinner tonight.

[@cooking-the-world]

Oh Sue, I hope that you will enjoy your Spätzle. And dont worry, I will also use half filling next time;) its just easier to press!

[@melinaspath5482]

i,m interested what flours you used that came close to German flour please?

[@suestutzle2779]

@@melinaspath5482 I find the flour for pizza in a box is as good as it gets here. You don't want the water boiling too strong, just a low boil, otherwise the spaetzle go mushy. Don't ask me how I know 🤣🤣

[@melinaspath5482]

@@suestutzle2779 thankyou so much

[@michaelwittkopp3379]

Honestly, I've never used anything but a paring knife and a frühstücksbrett. But unlike how you tried doing it with the scraper, I "snibble it". Only taking about half a width of the brett, or better said the length of the paring knife. That way you can vary from a long spätzl to an almost gnocchi. (Btw, thin comes from the speed you snibble. Slower = thicker, quicker = thinner.)

[@cooking-the-world]

I see. We definitely need way more practise with the board;)

[@jvallas]

I watched a video of an older German lady using a board and long knife yesterday, and she continues to add water to the board and draw some of the dough down to the cutting area after doing so. She moved very fast - had obviously been doing it for many years!

[@cooking-the-world]

Yeah, “Schaben” is so difficult to do. But some do it ever day so they have practice:)

[@hoobeydoobey1267]

The slider looks the best. I used a colander with tear shaped holes, drop the dough in, and press it thru. It drops into chunks, not long noodles.

[@MissyP2871]

My grandma had a special pot to do hers in. I went to the local German store and got one similar to the first one you showed. It’s easy to use and I love it !

[@CherylK.333]

I enjoyed watching this! Thank you! We love spatzle. We use a potato ricer, which looks a lot like the second spatzle maker that you used. We find that it's easier to press if you put a small amount of dough. You also get shorter spatzle that way, too.

[@cooking-the-world]

That's right! Mine were long like spaghetti:) Thanks for watching and I am glad you enjoyed it.

[@jvallas]

Another video I watched, she used the spaetzle press and kept pulling the press up and down, kind of causing the strands to detach at varying heights on their own - she may have touched the press into the water to make that happen.

[@myselfalex]

My mom is from Karlsruhe and has a spätzle press here in the USA, and the best method to "cut" the spätzle from the press is to dip it in the hot water whenever you want it to stop the length, works most of the time, no tool needed!

[@timc2346]

Always interesting, have a great Sunday evening.

[@cooking-the-world]

Thanks Tim

[@francisslyker3669]

Mother made spaetzel only occasionally, as an addition to vegetable soup. We made them using her method to go with sauerbraten and gravy. Mother would hold the (fairly large) bowl of dough in her left arm at an angle. As a strip of that thick dough would begin to run over the edge of the bowl she would slice it off with a wet knife and let it drop into the hot soup or water. The knife would be dipped in the water each time. The dough strip would be as large or small as you wanted by controlling the slant of the bowl and how quickly it was cut off. These were certainly irregular shaped pieces of dough, basically fat in the middle and tapered toward the ends. Cleanup was just the bowl and (a table) knife. They all tasre good however made!

[@cooking-the-world]

Oh, the mothers knew how to make Spätzle, right?:)

[@DCFunBud]

So, the dough recipe was the same for each method? I would think the metal gadgets would need a thinner batter based on the size of the holes, and the board method would need a more pasty dough.

[@jenniferhehle1504]

Love your channel and all of your yummy recipes. My husband is from Germany and get a lot recipe ideas from you. Can you provide a link for your spaetzle maker? The one I have is old and I really like the design of the one you use, the hooks the are very useful.

[@cooking-the-world]

Oh they are! Thanks for your kind words ☺️ the links to all 3 products are in the description box!

[@jameswilson4426]

Ok, very good! Some tasty Spatzle after last episodes healthy pickles :) Do you and Max offer autographs on the food tours? Compliments to Matthias, he did a very good job with the board.

[@cooking-the-world]

Hahahaha! Max loved the thick Spätzle. Kids and pasta...:) We do offer autographs! Max always signs on the top of my signature. With the darkest crayon he can find;)

[@williamyao9906]

thank you so much for sharing. could you kindly show me how to prepare the dough for Spaetzle?

[@jvallas]

You can find many recipes on the internet with flour, egg, milk (I don't remember the proportions at the moment). You just mix them a lot like pancake batter but a little thicker (as what Marta's looked like).

[@RandeT73]

We have a grater style maker, it was the most economical version in my area of the US and easiest to find. We like it, we've used it for about 8 yrs now. Even my son on the autism spectrum uses it with ease.

[@cooking-the-world]

Wow! Yes Rande, that one is easy and quick to use. I love it

[@michaelmas9238]

I recommend the Tupperware CombiPlus Spätzleria, easy to use, easy to clean (dishwasher). The other helpers are a mess.

[@omaeve]

We use the Spetzler board with butter. It makes the noodles come off the board quickly, and we use a much wetter dough which are taken out with a sieve spoon and put in a serving dish with butter in the bottom. These are a very buttery spatzle.

[@larrydrouin2497]

hey Marta , i made the zweibell dish on my smoker last weekend , was great ,my wife made the Spaetzle,( no cheese) my mom took the left over Spaetzle home and fried it with garlick and spieces , loved it , cheers ,

[@cooking-the-world]

Good job! I am glad I could inspire you! I hope that you didnt skip the sauce though!;)

[@allengilby3054]

Oh the Deli style salad is crazy good.

[@tom_something]

I had a small wooden cutting board that I tried to use for spaezle. I guess it was just a decorative cutting board, though. As soon as the hot water hit it I could smell glue, like old wooden children's toys. What I do is put the dough in a zip-top bag and I cut the corner. I squeeze the bag with one hand, to press out long spaezle, and with the other hand I'm cutting them with kitchen shears that are wet to prevent sticking. Although with my method, the dough should be a little wetter so it can be pressed easily out of the bag without breaking the bag.

[@nickimontie]

I had no idea there was something like a spaetzle maker!

[@cooking-the-world]

Hahahahaha there you go!

[@jimfrodsham7938]

Hi Marta and good morning from Hamburg, Blankenese. My cousins wife, Inge has that press, I might just show her your video and challenge her to make some. 😁

[@cooking-the-world]

Oh I am so happy that you are finally in Germany again! Yes, some Spätzle between this lovely Matjes will be nice for sure! I wish you safe travels and good time with your family. And of course - even better food 😀

[@jimfrodsham7938]

@@cooking-the-world we've been here since Wednesday and gave already put on weight 😉 Marta

[@dianejohanson98]

I actually have the press. I’ve only used it once or twice since I can buy the dried Spaetzle in the store and it is so much more convenient.

[@Kristina-jf4hd]

My family is from Stuttgart and I have my mom’s old metal press. I’m 53 and it’s older than me. I also have a new plastic one but I don’t care for how they turn out. ❤

[@kitbirskovich1838]

Many colanders have holes in the bottom perfect for making spaetzle. My mother made spaetzle by knifing tiny bits of dough off a small plate with a wet butter knife. I've also made it by placing dough in a heavy duty ziplock bag and snipping off a tiny corner to turn it into a pastry bag.

[@cooking-the-world]

That is great idea indeed 😎

[@robkrieg7894]

Marta: thank you for this video! I can’t wait to make this next Sunday for dinner.

[@SolarCookingGermany]

Of course you can use the spätzle press with 2 hands, but it is designed to put it on your pot, this way it's probably easier to use.

[@lizhendrickson2434]

Hi Marta. I have a spatzle grater which I love, but my daughter's took it to university with them!

[@cooking-the-world]

Haahahaha! Be glad! They will keep the Spätzle tradition alive which is just wondeful!

[@lizhendrickson2434]

Now I'll have to buy them their own foe Christmas!

[@ah4furnishings348]

I always prefer manual method to machine I don’t have room for to many machines and gadgets Thanks Marta 😊

[@cooking-the-world]

Hahahaha! I love this approach. Therefore I will never buy a pizza cutter!;)

[@ah4furnishings348]

@@cooking-the-world sorry I should have been more specific The Grater is sufficient In a very small kitchen I have to keep my equipment to a minimum I love your comment about the Pizza cutter 😂

[@teddyteddy5972]

With the last variant, you always have to put the board and the scraper in the hot water so that it works properly, but don't lose the dough in the water

[@RiceaRoni354]

I’ve used a colander to make this. It’s all I had and it worked okay.

[@cooking-the-world]

What a great idea!;)

[@Laura-vr2nd]

Thank you!!

[@krankesgehirn6567]

Great video, the one time I made spaetzle was with a Knorr mixture 😅

[@cooking-the-world]

I didn’t want to know that 😂😂😂

[@ursulawenk3553]

You have to use a knife for the board and it is very easy to do. I only use the board and in no time it is done. And i am from Stuttgart.

[@wilhelmseleorningcniht9410]

Very useful. I don't have a Spätzle maker myself so I did the board and knife version, which went surprisingly well. Definitely will try again, especially if I can get a dough mixer cos making this stuff was quite an arm workout. Also interesting thing, the Pennsylvania Dutch have a vaguely similar foodstuff called Riwwle, where English rivvels come from, which is just an egg, cup of flour, and some salt mixed til a very dry crumbly mess, which is cooked in hot water. Very good for soup as there's always excess flour to thicken the soup alongside the Riwwle themselves

[@nvanhouse]

My Austrian mother-in-law used an ordinary board and sharp knife. She chopped the batter into the water quickly. But she had long experience!

[@cooking-the-world]

Yes, thats the trick!:)

[@h.2602]

If you put the scaper in the hot water now and then, the dough will not stick to the scraper. I love cheesespatzle with fried unions and sausage.

[@briannavitense7578]

Yes! Goes quickly with some practice and a little dunk with each scrape to keep it hot

[@annann4786]

I had a press, but it was pain in the but to clean it. Impossible. Donated it to the opp shop, and bought sliding grater much much better. My stepmother uses board and knife, but I prefer sliding one.

[@georgiaman1926]

So is Spaetzle a German version of Italian pasta?

[@cooking-the-world]

No. Spätzle come from Germany and we describe them as soft egg noodle. Those are usually served as a side dish to all German saucy dishes like beef rolls, roasts and goulash.

[@jvallas]

You would not be able to roll out the spaetzle batter.

[@dramdan1]

press recipe for one: 100-gram eggs (2 medium eggs), 80-gram flower.💥 press close to the water so it won't break.

[@Bageera63]

Spaghettieis can be made with the Kull Spätzlepresse!

[@DCFunBud]

You are so beautiful I am crowning you Fraulein Spaetzle 2024. Your golden hair reminds me of Repunzel.

[@kimijonghighball9626]

This Spatzle is an egg noodle? Do you eat it with a sauerkraut sauce? 🤔

[@cooking-the-world]

Yes, traditional Spätzle are made with egg, water and flour

[@cooking-the-world]

From what I know there is no sauerkraut sauce. You can surf this pasta with sauerkraut in a certain way. two weeks ago I have posted a video about different ways of serving Spätzle. Traditional ways, of course.

[@kimijonghighball9626]

@@cooking-the-world I didn’t know that there another video on Spätzle.I’m a little behind on your videos. Got a little busy but I will soon catch up a see the rest of them. Love you all! 💕🙏 👶

[@markgordon6971]

Don't have one. But they look good.

[@cooking-the-world]

In the end you dont need one;) but they are good:)

[@ykmi4113]

You have to "nei don'kä" the Brett with the doe into the boiling water and then scrubb it faster. It has to make a 'tschak tschak tschak' sound. Very good aproach but my schwäbische grandma would say "Bäh! Des mog I net"

[@cooking-the-world]

If you don't have practice, there is no way to scrub it faster. But well, we don't have Swabian hands, that's probably the problem :D

[@johnmarquardt1991]

I've tried making it with a potato ricer but it didn't work. My mother made it by 'cutting' off the dough in a bowl with a knife which is the way her mother and mother-in-law did who were both first generation Americans.

[@cooking-the-world]

Oh they did them properly then. I find the grater the best for me, because I dont need much energy to press. And let's be honest, the easier you can make yourself the work in the kitchen the more time you want to spend there;)

[@thomasschumacher5362]

Holes in a rizer are not large enough Dough is too thick if it is very hard to press Dip the press into the boiling water to "cut"

[@bernhardtmitdt2586]

Spätze gehören grundsätzlich geschabt, dann hat man die schönsten Spätzle (d.h. lauter Unikate ;-) und man hat den wenigsten Teigabfall. Beim Drücken oder noch schlimmer beim Hobeln hat man an den Geräten den Teig kleben und es ist - zumindest in meiner Küche - immer eine riesen Sauerei. Zu deinen Schabe-Künsten: Also zum einen hältst du den Spätzleschaber verkehrt herum, die Blech-Rolle sollte m.E. in die Hand zeigen (es gibt übrigens Links- und Rechtshänder-Schaber, die Schräge zeigt dann jeweils in die richtige Richtung). Zum anderen braucht man nicht jedes Spätzle einzeln abstechen. Mit ein bissel Übung geht das blitzschnell. Guckst du hier kzbin.info/www/bejne/fYXRqJeBdq90b7M und hier kzbin.info/www/bejne/pmjcaZdso7t6rLM

[@stevethea5250]

2:10, 4:30

[@manuelasieber2768]

I use the Spaetzlehobel because I prefer the Knoepfle. Have a Spaetzlehobel from WMF but prefer my cheaptest bought Spaetzlehobel from Amazon. Dough should never be done with a kneading machine and I prefer water instead of milk in the dough.

[@cooking-the-world]

There are a lot of different recipes and tools! And yes, the traditional swabian Spätzle are made with water, not milk.

[@EzekielDeLaCroix]

My girl literally pulled out a freaking measuring tape while cooking Spaetzle... Sehr Deutsche

[@larrydrouin2497]

you guy's come to Alberta , we can meet up and cook , we have a big house and we our only 1 hr from banff.

[@cooking-the-world]

Oh it looks wonderful down there! I just googled it. Thank you very much for the invitation. I would love to visit Canada one day!

[@larrydrouin2497]

oh and our Spaetzle maker is the squeese type . really hard to wash ,

[@promenadeable]

The "whistle" when she says Spätzle is quite distracting..

[@larrydrouin2497]

now i am craving hot potato salad ,why .? just because

[@cooking-the-world]

Hahahaha! I love it!

[@WilliamWeicht]

I just had Spätzle for lunch. I used to make it but now I just buy a bag of Riesa Spätzle. I know that's cheating.

[@cooking-the-world]

Hahahaha! Yes it is!

[@kljdkc]

😂