What a disaster! Yesterday I decided to make spaetzle to go with the German meat dish. There was a German restaurant in Mason, Texas and I loved their spaetzle. It’s the only spaetzle I’ve ever had, other than dried storebought.
I think the recipe I used wasn’t the best. I’m going to use this one next time.
“Press dough through spaetzle maker, or a large holed sieve or metal grater.” That’s what didn’t work!
I have a metal colander and I thought that would work. No! The holes are too small. But I made a royal mess! Then I tried getting it through my metal grater. Nope . . another mess and that didn’t work either. I decided to find a video. It looked so easy. I think my dough was way too dry. I added water. It didn’t really mix in well and made a bigger mess.
I saw my potato masher and it has larger holes in it. Of course, it isn’t very side and the dough kept falling off in clumps over the side. I really wanted spaetzle for dinner!
I remembered seeing a metal “lid” type thing that went over some kind of fryer we had. It was almost like chicken wire with way smaller holes than chicken wire but larger than the colander. It kinda worked and that’s what I used to get enough cooked for our dinner.
Vince raved about the meal. Best thing I’ve ever made. I’ve made rouladen before but always served it over mashed potatoes. He wanted to know if the spaetzle was hard to make. I said “You do not want to know!”
I ordered the spaetzle maker. Honestly I just don’t see how it’s going to be so much easier because something has to push the dough through the holes. What? A spoon? a wooden mallet type thing? I hope just sliding it across the holes will be enough . . we’ll soon find out.
While making it, I kept saying “There has to be an easier way . . no one in their right mind would ever make this twice!” I’m hoping my recipe was just too dry. We have leftover rouladen so I think it will last til the new gizmo gets here and I can try again. Speaking of that . . didn’t I say I wasn’t buying anything else for the kitchen? I lied!
Mary Lines says
The tool you ordered will work. Trust me. It’s just like the one I have used for years.
Vicky says
My grandma used a big slotted spoon and pushed the dough through with another big spoon on top.
Judy Laquidara says
That’s why I thought my potato masher with holes would work. I think my problem was that the dough was way too thick. I’m going to try a different recipe next time, as well as my spaetzle maker which I hope will be here Thursday.
Donnalyn says
Hi Judy, great choice on the spaetzle maker. I have had mine for years and it works great. I also have a Kull Spaetzle-Schwob, I like it too, but its a brute to clean. I have had it for 40 years and it is way more costly now than when I got mine. The only caution I can suggest when making spaetzle is to have a sink full of cool water and put the maker and bowls and water ever else you get batter on, into the cool water when you are done. This will keep the batter from hardening on to everything and make the clean up much easier. I will email you both of the recipes that came with my makers.
Judy Laquidara says
That Kull Spaetzle-Schwob looks more like what I was thinking would work . . kinda like a ricer. Yes, I read to ouse cool water to keep the batter from getting more gunky when washing. Thanks so mcuh for the tips and I look forward to getting your recipes. I’m going to keep an eye out at flea markets for one of those Kull Spaetzle-Schwob things. I bet most people around here wouldn’t have a clue what they are but . . probably not many people around here ever owned one so my chances of finding one are probably slim.
craftingwacky says
I will eagerly await to see how you like this one. I’ve thought of buying one, but wasn’t sure.
Judy Laquidara says
I will post once I’ve used it.
Patti Tappel says
We have that one and love it. I need to make vegetable soup and use it for dumplings!
Judy Laquidara says
I’m glad to hear it works well for you. Hopefully I’ll be able to make it work too.
Carol Victory says
My grandmother used to hold the bowl over the boiling water and cut the dough with a knife. I wish I knew how she made them.
Judy Laquidara says
With everything I tried to use, I had to cut the dough loose on the bottom of the collander or wire lid and let it fall into the boiling water. I don’t think they’ll be hard so long as I have a better recipe and the right tools.
Claudia Duke says
I watched my aunt make them cutting with a knife probably 45 years ago. I kept thinking, I’ll never make those! She said her grandson’s always “knew” when she made them and would always show up for dinner when they were teenagers!
KatieQ says
Would you please share the Rouladen recipe you used.
KatieQ says
Sorry Judy. I read you posts out of order and did not see you already gave the link for the Rouladen.
Judy Laquidara says
I see that you’ve found it. I also seem to always read things backwards so I understand!
Jane says
I have a spaetzle maker like you ordered. I make the dough sticky-between cookie dough and cake batter. It almost runs through the holes. Keep trying. I use it to make chicken and noodles.
Judy Laquidara says
That’s the way it looked on the videos I watched. The recipe I used . . it wasn’t like that at all. It was more like bread dough. Several readers have sent me recipes so I think with the right recipe and the little gizmo, I’ll do fine. Thanks!