GERMAN EGG NOODLES: SPAETZLE
Steps:
- Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
- Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
- Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
HOMEMADE GERMAN NOODLES
These noodles are called spatzle in Germany. Serve them instead of rice or potatoes. Great with pot roast, or anything that calls for noodles.
Provided by Eddie Jordan
Categories Pasta Sides
Time 20m
Number Of Ingredients 7
Steps:
- 1. In a mixing bowl, combine the flour and nutmeg, In a measuring cup, whisk together the, milk, water, and egg add to the flour and stir with a wooden spoon to form a soft dough.
- 2. In a large heavy saucepan, bring 3 quarts water to a boil over high heat. Working quickly with your hands, press the dough, about 3 tablespoons at a time, through a large-holed colander or coarse grater directly into the boiling water.
- 3. Cook, stirring often for 6 to 8 minutes or until the noodles are firm and no raw flour taste remains. Drain well.
- 4. Transfer the noodles to a heated platter. Add the butter, and pepper, and toss well. Makes 6 servings
- 5. GREEN GERMAN NOODLES: Add 2 tablespoons finely minced parsley, basil, tarragon, or chives to butter and mix well.
GERMAN NOODLE BAKE
This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. -Kathleen Meineke, Cologne, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,
Nutrition Facts : Calories 275 calories, Fat 16g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 453mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
GERMAN-STYLE EGG NOODLES
My ancestors all settled in one area, and every year, they have a festival where they serve these egg noodles in a dish referred to as chicken and noodles.
Provided by Elijah Jane
Categories German
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, water, salt.
- Add flour.
- Mix with fork until you can use your hands. May have to add more flour if dough is not stiff enough.
- Divide in half.
- Roll out on newspaper, thin crispy cloth towel, or parchment paper. Roll VERY thin. Nearly paper thin.
- Let dry until you can cut them easily.
- Cut in strips about 1 inch wide.
- Stack these strips on top of one another. Cut VERY thin perpendicular to strips. You will end up with noodles about 1 inch long, a fraction of an inch wide, and paper thin.
- Put noodles in bowl and let dry for 30-60 minutes, or freeze. Best to allow to dry and then freeze.
- To cook, drop into boiling broth or water until done. Better yet, add to the chicken and noodles recipe.
Nutrition Facts : Calories 150.3, Fat 3.1, SaturatedFat 1, Cholesterol 114, Sodium 211.7, Carbohydrate 24.2, Fiber 0.8, Sugar 0.2, Protein 5.5
RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY
Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt
Provided by Eva Merz
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
- After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
- Mash potatoes until no lumps remain.
- Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
- Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
- Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
- Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
- In a medium-sized pan, melt the butter.
- Add noodles and bacon and fry until both are golden brown on all sides.
- Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
- Top with green onions before serving.
- Enjoy!
Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
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- Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
- Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
- Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
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- Add the flour to a medium-sized mixing bowl and make a little well (or a mini volcano) in the middle.
- Add the eggs and the salt to the flour and give everything a stir with a wooden spoon or your electric mixer. Now slowly pour in the water while mixing vigorously until the dough has a lump-free, elastic consistency. When you roll the wooden spoon in the batter, you should be able to create air bubbles as a result of the sticky yet smooth consistency. Another way to tell that the batter has the right consistency is when it drips off the spoon very slowly.
- Bring a large pot of salted water to a boil. Once boiling, reduce the heat so that the water is simmering.
- Now, spoon portions of the Spaetzle batter onto your spaetzle grater/maker and scrape the batter through into the boiling water. The spaetzle will float to the top when they are done. This takes around 2-3 minutes.
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