Spaetzle -- homemade noodles in 20 minutes!

[@rontavakoli-JD-MBA]

Ms. Rennie. your recipes are not only fantastic, they are truly educational. your knowledge is to be respected and appreciated, and I for one, am truly thankful for your generosity to share.

[@Cordovan86]

I'm from Germany and make Spätzle all the time. We do not have a Spätzle maker, but we use a potato ricer for Spätzle, and it works really well. So if you happen to have a ricer for potato puree, try using it for Spätzle :)

[@matok5711]

Cheese grater! make sure to use the smooth side though, and Chef John is the wonderful human who suggested it. I've made this recipe many times with a cheese grater and a rubber spatula, and it works very well.

[@rohitganguly4949]

From India here. Heard this dish's name for the first time today. Trying out your recipe. Thanks for sharing.

[@bipolarvortex]

I push the dough through an Oxo ricer and it doesn’t suck. Works great.

[@sretnazvijezda400]

Awesome 👍

[@dawnchesney-turner9602]

I really enjoy your work! I find your posts really valuable with NO chatter nonsense.

[@waffles1ca]

I had Spaetzle today for the first time, it was made with onion and paprika, it was amazing. Thanks for sharing your method of making and cooking this treat. Cheers from Canada

[@Berkana]

Helen, I found a DIY spaetzle maker solution that actually works quite well. I have one of those pans for grilling small items like shrimp and veggies on the grill; it is shaped like a small sheet pan with regularly spaced holes identical to the size of the spaetzle maker you showed. I put that over the pot of water, dump a portion of the dough on it, and I use a bench scraper/dough card to push the dough around, and as I do, it extrudes into the water. This seems to work perfectly for making spaetzle.

[@packetgeek]

Took me almost 20 (pre-Amazon) years to find a spaetzle press, but it makes spaetzle in a more noodle-y form. Awesome with homemade apple sauce!

[@chazcov08]

You can also use a potato ricer! It does double duty in our kitchen!

[@genej50]

The way I did it was. To put the batter On a cutting board. Then use a bread knife. To shred little pieces into the boiling water.

[@bobskiba5176]

Fine recipe, but don't let not having a spätzle maker keep you from making these. Push the batter through the smooth side (back) of a large hole grater with a rubber spatula. Use the $10 toward a nice bottle of wine to have with dinner.

[@Shahrdad]

I think purists would call this Knödel rather than Spǎtzle. They say true Spätzle is made only with a board from which strings of dough are cut and pushed into the water. I usually take mine out of the boiling water and into a bowl of ice water, and then sautee them with browned butter and add some chopped Italian parsley at the end. One of my favorite side dishes!

[@drexldog]

"And let me tell you, they all suck" I really laughed out loud at that. haha

[@helenrennie]

Glad I made you laugh :)

[@drexldog]

Helen Rennie Yes, thank you. Your video helped me understand what consistency my dough should be. It was my first try. It turned out great.

[@tomheetderks9997]

beat me to it! that was awesome and unexpected -:)

[@pinkponyofprey1965]

hahaha what a glorious mess testing those must have been! :D

[@XaViEr3520]

Same!!

[@erikamoore6164]

You don't need a "spaetzle maker".... pour the batter into a plate, tilt it slightly over the boiling water, and use a teaspoon to pull bits of batter into the water. My mother taught me to do this, it takes a little practice but it's really fast once you get the hang of it.

[@millstap]

My wife and I argued the whole week we were in Germany on how to say "spaetzle." (I think I was saying it more correctly, LOL). We just got back last night. It was a fast 7 day trip; wedding in Bremen, then off to Nuremberg, then Heidelberg, then back to Frankfurt to fly home to the US. All I know is that it was my mission to eat as much spaetzle, bratwurst, apfelstrudel, and drink as much German beer as I could handle (not much or I go to sleep). I ate more strudel than anything which I understand now is more Austrian? I even ate it at the Frankfurt airport twice. My only Spaetzle was eaten at the Restaurant Goldener Hecht by the old bridge is Heidelberg. It was the type with just cheese and onions, no beef. We can't wait to go back but first I need to exercise a lot.

[@15743_Hertz]

It varies by region, just like the greetings you get. Spaetzle means "sparrow", so you're eating "sparrow dumplings". At least that's the best I can understand from all the explanations that I've encountered. Guten Appetit!

[@JeffB-in-Fram-MA]

@@15743_Hertz True. Spätzle actually means "little sparrows" because of the shape they originally were. Later they became more elongated, but the name remained. Where my grandmother is from, they call them Spatze. Just "sparrows", not "little". (And this is just in the region of origin, Swabia.)

[@bluemecrazy]

Great recipe ! Thanks for posting. I used a colander for shaping the dough into spaetzle. It worked, but what a mess ! you definitely convinced me to buy the proper equipment. On its way now with Amazon Prime !

[@HollywoodandVine]

I just made these and they came out perfectly delicious!!!

[@HabitualButtonPusher]

We used to get a watery thin pork gravy over ours in Germany. So delicious

[@alanhirschman1320]

Using a potato ricer results in long noodles. The holes in a grater are usually too small.

[@mdm17146]

That Spaetzle maker is the real deal. I bought one 20 years ago while in Germany. Couldn't find them in US back then.

[@CliKnight]

I have watched probably 30 of these videos and they all sucked. Your video is not only informative but super fun to watch. I had to subscribe. You're now my favorite thank you for what you have done

[@zaurike]

Open a tin can on both ends and use it with a grater, and you have your Spätzle maker. Old DDR trick...

[@alexisericson241]

That's what I thpught when I saw the maker - a box on top of a grater. Any box-ish thing would do. I would imagine different widths of graters would allow for different amoumts of spätzle

[@cme1027]

Good trick.. but..i still love my spaetzle maker😂❤❤❤

[@Condottiere1978]

Lovely Clip! Your spaetzle-maker actually makes drop-shape spaetzle, called Knoepfle (Buttons) here in southern Germany. If using a spatzle press here called a "Spaetzleschwob" (with a lever) you have the original Long shape spaetzle. Still great Show to see someone making spaetzle beyond the Atlantic ;-)

[@helenrennie]

I'll have to try to find the press with a lever. I had that shape in a restaurant once and loved it and didn't know how they did that. Thanks for the tip!

[@JeffB-in-Fram-MA]

@@helenrennie Have you found one? They have them on Amazon.

[@kimburris9033]

#realcomment You saved me. I was using a recipe from a German cookbook, the consistency of my dough did not allow it to drip through my spatzle maker. I tried your recipe, it worked perfectly. Where have you been for the last 3 years of my spetzle making life? You did the same thing for me with the fettuccine after I watched your video on pasta making. Thank you!

[@helenrennie]

So glad it worked!

[@JeffB-in-Fram-MA]

The recipe you were using was probably appropriate for a Spätzle press, which looks a lot like a potato ricer, and you force the dough through the holes in the bottom. The same dough can be thinned out with a little milk until it falls through the holes of the other gadget.

[@fernandaf7538]

Best speatzle I’ve ever eaten. OMG! So thankful I found you! Thank youuuuuu

[@AuntamedWolf]

This dish is so easy to adapt to. From using Tuna or cooked chicken bits or even bacon and ground beef cooked and cheese in layers, even veggies that are left over or already cooked. Then pour some cream or broth over it and it can be a dinner as well. Bake it in the oven until the cheese is melted.

[@everything3rd990]

Cheese grater on the smooth side works perfect

[@chelsiem.1229]

Followed this exactly and it turned it perfect! Thank you for sharing

[@LP-qf6ue]

"They all suck." I laughed out loud. Thanks for the knowledge and laugh!

[@aliciacorelli2908]

Looks delicious

[@robincraig1149]

Great show I'm making spotzle tomorrow cutting board thanks

[@bobsdogtag]

i just made Jägerschnitzel mit champion mit spätzle last week, i wish i followed your browning technique !

[@colehatt4433]

This is my go to recipe soooo easy to follow!

[@minouchka5655]

excellent as always I feel so hungry now .....

[@azumanga5816]

Ive never heard of Spaetzle before but Im already a fan

[@cmellina]

It's so so good

[@cme1027]

This is year #4 that I am making this for the holidays.. thank u so much for keeping this post up.. I'm now going to make this for my office party. And I also invested in the spatzel maker.. sooooo much easier. 🙄

[@toddellner5283]

This will be the perfect accompaniment for Rindsgulasch!

[@ingenuezeynep]

I wonder if ikea’s steamer insert called stabil would work 🤔 It looks a lot like another spaetzle maker, the one that is like a lid and you scrape it.

[@bellewill9748]

I love your receipts. Thank you 🙏🏾. You’re amazing.

[@authenticitaliancooking]

looks very delicious!

[@judyBudy147]

I'm Hungarian and my mom made spaetzle with her goulash

[@cme1027]

Ok.. ive been making this for years.. EVERYONE loves it!! This year i made a big puffy soupy mess.. couldn't figure out what I did wrong😢😢😢. By accident i bought self rising instead of all purpose flour🤦🏼‍♀️

[@t4981]

Yum! Where are you from?

[@norlure]

Thank you for the Spaetzle Maker's link. Already purchase it.

[@helenrennie]

hope it serves you well!

[@fl1606]

This is wonderful. I lived in Germany during graduate school, and one of my favorite comfort foods is now Käsespätzle. Like mac and cheese, but somehow better. That said, I’ve tried making Spätzle dozens of times with different recipes and methods. I have a good Spätzle board, but I always struggle with the post-cooking step. I’ve tried shocking the dumplings in ice water and then draining before sautéing, and I’ve tried moving directly to the sauté pan just like you do in this video. But I always (always!) end up with a gummy mess. Either the dumplings get soft from the ice water bath, or too much starchy water makes it into the pan with the method you show. Any hints or advice on how to avoid gummy dumplings? How thoroughly should they be drained when taking them out of the pot and before adding them to the pan?

[@CHarlotte-ro4yi]

I hope I can help here but it seems like you might be cooking the Spätzle not for long enough in the first place. Make sure that you only remove them from the pot after they have all travelled up to the surface, then rinse them and place them into a bowl with cold water (doesn't have to be ice water though) and after about 5 minutes rinse them again and place them on a kitchen towel (double folded) which will absorb some of the moisture. Then you can proceed to reheat them in a pan or whatever you want them to use for. However if you want to make your preferred comfort food Käsespätzle I would recommend skipping the step of putting the Spätzle into cold water, here you want them to be a bit more sticky than when served as a side. My mom usually heaps the Spätzle out of the pot into a buttered baking dish and layers the Spätzle with cheese, this goes into the oven afterwards at about 180 degrees Celsius for 10-20 minutes and is topped with freshly caramelized onions ;) Hope this helps and works for you

[@nikoheumoos8456]

Hello from Germany! I am from Swabia, the home of Spätzle in Germany, so I can safely say that I am an expert! We use spelt (Dinkel wheat) for Spätzle which makes them nice and firm. You can replace the spelt by mixing normal flour with semolina (50/50). A popular dish here is 'Käsespätzle' , when you mix the freshly made Spätzle with plenty of grated cheese such as Appenzeller or mature Gouda, garnish with sliced and roasted onions and put it in a glass dish or similar into the oven at 180 degrees Celsius - for about 20 minutes, until the the cheese has melted properly. Check out 'Cheese Spätzle' here on youtube. It is delicious!

[@chersgear7202]

I use the same ingredients and measurements. However, I use baking powder as well and use water instead of milk. Do authentic ones use baking powder and water? Thanks

[@uekiguy5886]

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[@Elazul2k]

I've never heard of Spaetzle before but it looks delicious! Going to look into doing this sometime. Thanks for the link to the Spaetzle maker :D

[@brat46]

I add garlic powder and herbs to my dough. I use a knife and a cutting board

[@djehrenreich]

brat46 me too! Garlic powder, nutmeg and dried parsley....

[@17025601]

My Austrian grandmother would use her hands together to somehow sprinkle the mixture into the water. Back and forth motion to squeeze it out. Her dough was probably less sticky.

[@helenrennie]

I would have loved to see your grandmother make it. I also heard of people using 2 spoons to drop the batter in.

[@cme1027]

Thank you thank you thank you big holiday hit. Green beans and spaetzle together are my brother-in-law's favorite dish we used to get it from Frozen but birds I stop making it so I was determined to learn how to do it and I scanned a bunch of videos and I chose the way you did it I do not have a spaetzle maker I did use the colander and you were right it is a pain in the neck but it did work so I'm going to invest in a spaetzle maker so I'm not stuck next time but thank you so much for putting this video out there I can't believe how easy and delicious it was and it was El Dante and buttery and yummy and really gave the green beans a nice enhancement. It look like the dish was licked clean thank you again

[@imrejudovits5866]

Can I freeze homemade spaetzle?

[@cmellina]

Birdseye stopped making their green beans and pretzel.. the best side they ever made.. it had some garlic in the butter sauce.. I'm soso happy I saw this video. I'm going to try to make my own version

[@cmellina]

Green been and spaetzel. Spell check is evil

[@georgettabusler6805]

@@cmellina I just made these to go with homemade chicken paprikash, my family is crazy about them.

[@christinebotsford1315]

🇨🇦 A potato ricer works too in a pinch. 😊

[@kgdblade]

Thanks for the widget link, added to my cart!

[@susanpllaha2797]

delicious recipe. my polish grandmother made this when I was little, minus the spaetzle maker. she dropped them with a small spoon. I've tried many recipes, but yours is It! thank you because I haven't had them in over 30 yrs and...now I make them myself. yummy

[@helenrennie]

How wonderful! So glad you could recreate a dish that reminds you of your grandmother :)

[@Renewscience]

You can use your potato ricers too.

[@DreAmeoba1]

I’ve seen these made with a single plane cheese grater, & spatula.. just use the flat side of the grater, so as not to whittle the spatula...

[@501badgirl501]

Thank you ❤

[@AndreasCreations]

great video as usual. can you use freshly ground wheat flour? would I need to add anything else? thank you!

[@helenrennie]

probably. it's a very flexible recipe.

[@deniseharrell1591]

Do you have a recipe for, from scratch, German Butter Noodles with chicken? The kind that goes over mashed potatoes?😮😮

[@pschroeter1]

I'm thinking frying in bacon grease with onions then adding a little vinegar and sugar.

[@secordman]

Knöfle in Switzerland, my mother's specialty

[@yelenamigirova2674]

Hi Helen, I love your channel. Can you substitute the flour for the matzo meal? Thank you

[@helenrennie]

I haven't tried that.

[@andreadanielle71]

Great video! Thank you for sharing! My sister and I are Americans living in Germany! We love making Käsespätzle

[@mckinleyrm]

Great video! Thx 😊

[@cookingbymanisha]

I am vegetarian, What is the substitute of egg ?

[@harrok38]

Yes, that is the correct tool to use, but not a dough press because it makes miniature noodles. Perfect!

[@leidenschaftfaul]

As a german - and part swabian - I say: Awesome recipe! Traditional Spaetzle are scraped from a flat wooden board - the ones u made are typical "Knoepfle". The technique is demonstrated here: kzbin.info/www/bejne/Y4qZeJRvnbKgars I'd say it is easy to understand even without understanding the german/swabian :) In Swabia spaetzle are often eaten with cooked lentils (just cooked in broth, sometimes small cut root vegetables from the broth still remain) and Saitnwürstl (= Vienna Sausage). Or Käsespätzle (Spaetzle in Cheese Sauce, the german answer on Mac and Cheese!)

[@helenrennie]

I love KZbin! I learn so much from people's comments. Thanks for the video. Now, I want to learn to make the spaetzle that are scraped off the board.

[@gepee3654]

I'm sure you would master that. I, as a younger swabian, can't do it. For traditional Spätzle with lentils and sausages, it is also important that the lentils have quite a bit of vinegar in them ... never much liked that dish. But Spätzle baked with cheese and onions are the best! Or Spätzle with meat and gravy ... soooo good.

[@markdavis9060]

#realcomment Thank you for such a simple and lovely recipe! I have only made it with milk and am plan on making it with water while camping. What is the difference between the water and milk versions?

[@helenrennie]

they are both good. the milk version has a slightly richer flavor.

[@neerasinha-frazer2094]

Whenever I make spaetzle my dough becomes super sticky. I have to put tons of butter on the tool each time I add more dough. What am I doing wrong?

[@helenrennie]

you are not doing anything wrong. this dough is super sticky, some of it will stick to the tool.

[@paulthebeau7061]

Great vid! Good job!

[@maryburt3114]

Can this be dried for later use or even frozen?

[@helenrennie]

definitely not dried. Frozen? Maybe. I haven't tried it, but it would be WAY more work than making it from scratch. To freeze it, you'll have to arrange it in a single layer (this would take up a ton of freezer space and you'll have to dirty a cookie sheet), freeze, then move to a zip lock. And then boil it again.

[@MissyP2871]

Yummy

[@hibiscusflower5911]

Are they mushy? or firm?

[@helenrennie]

They are not mushy, but a lot softer than al dente pasta.

[@ulrichlehnhardt4293]

I would say this version is a soft version (I think in eastern europe they prefer it this way - e.g. hungary). if you like them more compact (like i do) then take less eggs (2 for 400g of flour), take water instead of milk AND: rinse them with cold water after boiling (to stop the boiling process) before putting them in the pan with butter. This procedure will make them more firm.

[@cookingdragons]

hi helen, your videos are always sounding delicious and I can't wait to make it once I get a spetzel maker. your student michael chi

[@helenrennie]

Michael, so good to hear from you :) Good luck with buying a spaetzle maker!

[@15743_Hertz]

Danke Schoen, Das pas Sehr gut! (Sorry for the bad German, Meine Deutsche Sprache nicht so gut is.) I only spent a few years there while serving in the armed forces.

[@queeffairy]

I use the back of the cheese grater and a spatula to drop mine into the water. But I'm still going to buy that gadget seems easier.

[@BaFunGool]

Worked in a Austrian [Catskill Mountain] resort kitchen (Westkill), made plenty of Spaetzle and washed dishes too. Resort now gone, same for many others of Slavian and Polish heritage. Back in Catskill heyday post WW-2 generation guests were clientele, 2 1/2 hrs from NYC [my home turf]. Old world [Mom and Pop] establishments are dwindling. Glendale Queens (German) and Greenpoint Brooklyn (Polish) destination for authentic food.

[@theresalove9898]

my Ex Hungarian mother in law taught me to use my fingers when making this.

[@jeffmorse6727]

I had success with a wide cheese grater, but obviously it's not as good as the proper tool

[@jimbobbby]

This is asmr

[@ellenflorida7606]

Wowwww!!!

[@pinkponyofprey1965]

Drooling! Only cure is subscribing! :D

[@heelioz7825]

Klaus approves of this video

[@freedomdancerrj]

My tante made it by pushing the batter off a courting board into the water.

[@MsAlmeter]

I feel like I'll mKe a video cuz EVERY video uses a speatzle maker but no one does it the OG granny way (as I have always known to do) with a plate and a butter knife.

[@cathyconklin5135]

I also oil my whole spatula machine

[@truthfreezeJIL]

Cheese grater.

[@oneitalia2312]

I like you!

[@morenaruiz9655]

ROFL 😳😳😳🤣🤣🤣🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️ They all Suck !!! Ugh 😑 made my day

[@gordonbrauer4013]

Aaarrgh.i can't see this anymore.first YOU make “knöpfle“ not “spätzle“ cause Spätzle are between 4-7cm long(a little history-they found recepies from 1732,it was food for farmers and poor people,knöpfle comes from knopf what means stud,spätzle comes from spatz this is a little bird,the structure of the noodle is perfect to hold gravy).the normal way to make them is to scrape the dough over a woodenboard direct in the hot water you roll it not cut it,it takes skill and practise.otherwise you take a potatopress but then every noodle looks same and not handmade.so there is NO milk in the dough no yoghurt cream or water ...... only three ingridients SALT EGGS FLOUR.for 1 kilogram of flour you need 32-36 eggs, mix the dough till airbubbles comes up then he's perfect.the dough should flow slowly down.and thats all and yes you can freeze them you should place a wet paper towel on top of it when you take it out cause otherwise they get dry.you can't throw them freezed in hot water !!!greetings from stuttgart maintown of baden-württemberg homestate of spätzle germany

[@JeffB-in-Fram-MA]

What size are those eggs, if you use 32-36 for one kilo of flour? I looked it up, 1 kilo is about 8 cups of flour. You need 5 large eggs for 2 cups of flour, meaning 20 eggs per 8 cups, 1 kilo. (This is for use in a press, according to my grandmother from the West Allgäu)

[@wildertyp9370]

Spätzle are no noodels! I'm speaking for all southen germans!!!