How To Make German Spaetzle or Spätzle From Scratch

[@dorothysfriend]

I MADE IT, I was so happy with myself. I mixed it by hand, not that difficult, it was rubbery and stretchy. I didn't have a speatzle sieve, so I used half a grater, which was tedious, but it worked. Thank you, I'm very happy with it. I melted some butter in a pan and put the cooked noodles in that until we were ready to eat. Makes a nice way to keep them separate.

[@Greenhealthycooking]

That's wonderful! I'm so happy it all worked out for you and you enjoyed them. I hope you can get a spaetzle sieve for next time, really makes it much much easier.

[@marianne_lurks6478]

Thank you!! I have childhood memories of eating Spätzle but I’ve never known how to make it. I’m definitely going to try making this recipe.

[@marciamailloux5988]

Made this tonight and it turned out amazing! I served it with mushroom paprikash and we gobbled it up. I used a flat cheese grater and a plastic scraper and although it was a bit harder, it was still possible. I will be making this again. Thank you from Calgary.

[@Greenhealthycooking]

Fantastic!

[@njrib]

Love spaetzle! So glad I caught this before making dinner, it’s been either rice or potatoes in my house the past few weeks and I’m glad to have a new starch on the table.

[@Greenhealthycooking]

It's so good! Enjoy!

[@aliciacorelli2908]

I never have eaten them. They look delicious. Going to try to make them. Thank you for sharing

[@Greenhealthycooking]

Hope you enjoy

[@n00btub3r2012]

Worked at a German restaurant for several years. Made spätzle nearly every other day. Ours was longer rather than the small bits plus the recipe called for a pinch of nutmeg. Also finished the spätzle with clarified butter

[@eogg25]

Very good explanation and great speaking voice.

[@judydavis9554]

Your video and tips really helped. Mine turn our just great. 😊

[@Greenhealthycooking]

Fantastic!

[@kissingen007]

We put our spätzle on a dry kitchen towel after cooking to dry them a little bit. After that, put them together with butter in a pan or what else your plan might be.

[@ejw7281]

Thank you for this video. I have been craving it since my trip to Germany. Cant wait to try it out! Do you have a Schnitzel recipe?

[@Greenhealthycooking]

No, I don't have a Schnitzel recipe, sorry.

[@mytalisman]

This is going to be my first time trying this and it is christmas dinner. Im serving it with turkey schnitzel.

[@Greenhealthycooking]

how did it go? I hope it turned out delicious!

[@rohitpillai311]

Can you please show me how to make German desserts called rote grutze on this coming episode?

[@Greenhealthycooking]

Sorry, that doesn't fit my brand. It's very very high in sugar.

[@t3r1camp]

I've made this recently, but her instructions were much different. I can't wait to try your recipe. Question, have you ever dehydrated the extra to make it shelf stable? I don't have much freezer space.

[@Greenhealthycooking]

I hope you like my recipe :) I've never dehydrated Spätzle and never seen them dehydrated anywhere by anyone so I assume you cannot? They are so quick to make that I just make a fresh batch every time.

[@davidbardell6421]

Green Healthy Cooking always trophiest recipes . i cant stop thinking which food i can pick because its so good but HEY GREEN be nice to me hahahaha

[@marilynbauer2019]

I made the recipe and they tasted great, however, the dough was too thick (even after adding addtl water) & wouldn't go through my spaetzel maker. I just took a teaspoon and cut off pieces of the dough so they were larger spaetzel. I beat in my KitchenAid stand mixer with whisk attachment for approx 7 min. Did I perhaps beat too long?

[@Greenhealthycooking]

I don't think you beat it too long. I've never heard of anybody ever beating it to long. How did you measure your cup of flour? Spooning and leverling or sticking it into the flour bag? You shouldn't use more than 125g of flour for every 60ml of water and what size egg did you use? You did use all-purpose white flour?

[@marilynbauer2019]

I used all-purpose white flour; spooned into measuring cup and leveled with a handle of spoon. I also used a large egg. I didn't see any bubbles forming after mixing. Should I have beat longer perhaps? The dough stuck to the whisk, no slow falling off the whisk. I was afraid the dough would get thicker if I beat it any longer.

[@Greenhealthycooking]

@@marilynbauer2019 ohhh, then this was the issue. Yes, you should have beaten it longer. Until it slides off and until bubbles form. The dough is pretty thick and not easy to press through but not not super hard to press through either. I use pressure with the scraper thingy but not excessive pressure. My wrists don't hurt after making them or anything.

[@marilynbauer2019]

Thank you for your help. I will try it again and beat it longer until bubbles form.

[@KJ_nyc]

@@marilynbauer2019 All flours absorb liquid differently, depending on their protein count. Outside weather can also affect absorption. If the dough is initially too thick, add more liquid by the tablespoon. The correct texture needs to be learned. Once you see it, and feel it, you'll never forget. There is no precise measurement of liquid here. You add what it takes to achieve the correct consistency. Lots of people on the internet making dough that is too hydrated, but they still enjoy their finished product. It's not an exact science.

[@steffimaste8060]

Lecker 😋 viele Grüße aus München

[@jamiemcbane]

Which gravy is best for this noodles?

[@Greenhealthycooking]

Make the German Goulash from my channel for it. So so so so good!

[@korbkiatkraichitti5881]

Never been to the Oda , what does it taste like\(//∇//)\

[@korbkiatkraichitti5881]

Ocean

[@claudiafelder8018]

Sorry, aber Wasser kommt da auf keinen Fall rein. Nur Mehl , Eier und in bisschen Salz. Der Teig wird geschabt von einem Brett runter.

[@KJ_nyc]

I learned from a professional chef in Stuttgart. There is always water in the recipe. Sometimes dairy can be used, too, for richer flavor. The board-scraping technique is the old-world method of making the droplets, but with modern tools, why bother?