There was a German woman that used to come to our church when i was like 13 and she would make this but with a brown mushroom gravy. It was sooooo good!
Thanks cool lady I used this recipe to make spaetzle for my German final. You have singlehandedly saved my grade with your easy-to-follow tutorial. Very epic!
Excellent video !!! My late M-I-L came from Germany to the US after WWII to marry my late F-I-L (soldier). She brought very little things with her but did bring her little spaetzle maker. I think her dough was drier - she put it in the little maker and pressed the lever down and it squeezed the dough out. ❤
My girlfriend and I recently went to a German restaurant in Chicago. I had some sausages with Spätzle on the side. It was one of the best meals of my life, right up there with lamb biryani at any reasonably good Indian restaurant or tibs at an Ethiopian joint.
Turned out so delicious! I skipped the parsley till after it was cooked so it wouldn't plug the holes at all. Didn't really taste the nutmeg but it was so tasty! Fried up bacon, mushrooms and onions and then fried the spatzle after as you recommended! Blew our minds! I'll be frying it from now on! Thank you!
Thanks young lady I spent 9 years in Germany/Deutschland, and believe Spaetzle is close to bratwurst in being the most wonderful and typical food of the common German. You cannot eat a Schnitzel in the vicinity of Stuttgart without experiencing the beauty of spaetzle noodles... or as they say nudeln. Peace and love.
Very similar to how I make mine, my pot has a steamer lid and it works perfect in place of a spaetzle maker. My Oma always chopped a little bacon and some onion, and then fried them in the bacon fat and butter and then tossed them with the bacon and onion. This is a favorite alongside her chicken paprikas.
Hello that’s pretty much what I use. There are so many kitchen implements that can be used to make this wonderful dumpling. A walk through your local Goodwill and you certainly will find something that will work just fine. My advice is find something with holes that are about 3/8”. Some of the old-timers use a board method using a knife to scrape off little bits of dough into the salted lightly boiling water. My wonderful Swiss mother-in-law who is no longer with us taught me how to make this wonderful dumpling. Here’s one of her little secrets. Sprinkle a little cream of wheat in the dough. Such a treat and can be used in so many different ways. Bon appétit 😋
@@Thestayathomechef The recipe itself was great; the colander didn't work very well, so I used my ricer. I think next time I'll use the old fashion board and knife method. It WAS very tasty!
As an old Austrian I'd say that 6 eggs is the max for spätzle. My Omi would use about 3 lg eggs but more commonly 4 medium eggs. But the real home-cooked truth with these dishes is that the recipe depends on the mood, which way the wind is blowing, the time of year and sometimes on the amount of Obstler :D
Finally someone has it right! Father in law owned restaurant in Ravensburg Germany ages ago. This is something he made often…Kase Spaetzle the most popular in family ( casserole dish full of the spatzle and Swiss cheeses..,covered in sautéed onions. But you HAVE to have a bit of nutmeg in it for it to be true German version. Could only taste it slightly when I used just butter on noodles…heaven! He said a pinch…but what the heck is that? Will use this one to give my kids. Like him I just go by instinct and how many to feed with a batch. Love the sliding version of the utensil we have, fits on pot and gives you space to get noodles out of pan once they float…are done
The ä (a umlaut) in German is like the a in "table," or maybe a bit shorter. Without the umlaut, it's like the a in waffle. The -le ending is like the French "le", more like "luh" in English. But you're right about the "sp" at the beginning becoming "shp." So, altogether, "spätzle" is pronounced something like "shpates-luh" or "shpetts-luh"
Unless in Bayern, where it's pronounced "Schpotz'n" and "Kaesespaetzle" becomes "Kassspotzn." (Regensburg, Central Bavarian dialect). I think South Baden the "-le" becomes "-li."
Grandma used to make the dough on mom's enameled kitchen table. After mixing it by hand on the table she scraped the dough into a bowl and brought it to the pot of boiling water. Then she picked up the batter into her hand and made a fist, then squeezed the batter through her fingers into the boiling water. After they floated to the top she scooped them out and put them right on the table for us to eat and top them with lots of butter!! No equipment needed!! they were the best!!
My family has always made them in similar manner except we cut them off a plate or board to make large ones. We then let them dry on a counter rack before frying them in butter to a light golden brown.
I mix mine with green beans as a side dish. My family went crazy.. now it's my THING to bring to a party😂. I also got the spaetzle maker.. was so much easier than the strainer. Cheap on Amazon. ❤.
You look like you had so much fun with those pronunciations lol. Thank you for the recipe. My great grandmother's father came straight from Germany maybe Austria.
The tip of extruding the spaetzle batter through the colander is good. I love making noodles and pasta and will incorporate this into my cooking. PS I grew up in very German North Dakota and the people pronounced sh-pot-zel. Here is a fun fact. Now, North Dakota exports more durum wheat for semolina flour to Italy that Italy produces itself for pasta making.
The ARMY you fed with those measures will have marched on full stomachs! Spot on recipe and fair play for trying to pronounce... there is a one egg 70g flower recipe for anyone feeding selves or couple etc. Or all yolk, flour etc. Loads of scope to freestyle but get the texture correct so passes to water correctly. You'll struggle to go wrong making these glorious little fellas- and resting for 30 mins totally optional... they can be made and served end to end in less than 5 mins, while making granny proud. Seriously- sub 5 mins, one egg/2 yolks, 70 g flour plus milk n seasoning... try it... worlds greatest fast food. Just add Kerrygold butter n BOOM
I love spaetzle! Your recipe has way more eggs than any other spaetzli recipe I have ever seen before, though. I wonder if it is a regional thing. My opa was from northern Germany, and he always used about 1.5 to 2 eggs per cup of flour, depending on the size of the eggs. Most recipes I have seen use 2 eggs per cup of flour. I bet they are all good, just different textures. ;-)
You ratio up the recipe. For 2 cups of flour, my opa would only use 4 eggs, not six. The more eggs isn’t about a bigger batch, it is just a different recipe. I’m sure hers are still good, just different.
When you make a bigger batch, so you can't do all at ones, it's good to throw them into ice water to stop the cooking process befor putting them in a pan.
Running cold water over it stops it sticking and gets off the surface starchiness as well. My Bavarian mother-in-law says "spaetzle wants to be washed."
Now a comment on the actual recipe: I found the colander method to be a royal mess! Pushing through the dough with the back of the spoon isn't very fast, and if you hold the colander over the boiling water too long, the dough starts cooking by steam before it gets through the holes. Cleanup was annoying because the dough got all over the colander and the edges of the cooking pot. I found it much more efficient to thin out the dough a bit with water (consistency of pancake batter), then drizzle it into the boiling water from a spoon. The individual dumplings weren't regular in size, but they still looked pretty and puffy.
You can also use a spaetzle press, which produces nice long noodles instead of little short blobs. Mine is heavy-duty and I use it for making super-smooth mashed potatoes as well.
In my opinion, I think that she's making this more complicated than necessary. Mom (first language was German) and Grandma (who was German from the "old country") certainly did it in an easier way. -- Boil water. Add 1 1/2 cups of flour and three eggs and three half-eggshells of water into a mixing bowl and mix it into a dough. Put the dough onto a cutting board and use a regular kitchen knife to cut the dough into strips and push them into the boiling water. Let them boil for 5 to 10 minutes, until they're the texture that a fork will cut through in a way that you would like to eat them. Drain it and put the spaetzle into serving bowl. Add butter and salt. Eat and enjoy!
This sounds more like how my Grammy made it, also from the "old country". I think it had something to do with her and her mother probably not even owning a colander until later in the US. I am in my 30s and struggling to remember names of things she made me and when I finally find the stuff online, it's otherworldly the way people make the stuff. I don't remember my Gramma putting nutmeg and stuff in them. I'm just grateful I am finding the things. Thanks for your comment, it sparked my memory..big time! 😊
Depending on what part of Europe you’re in, this yummy dumpling is pronounced in many different ways. I really don’t care how it’s pronounced as long as there’s enough for seconds. Bon appétit
i could never understand the parsley. other than using it to help binding butter to the noodles or adding some color. as far as i can tell it has absolutely no taste or smell or use. my wife insists that it has flavor but i have shoved fist fulls into my mouth and i can taste nothing, and when i cook i taste the food to figure i out what is needed and i can't get what parsley would do for flavoring. i do love spaetzle especially in the frozen green beans and spaetzle as in bavarian beans & spaetzle from birdseye which has disappeared. but with this i can make my own thanks.
Has anyone ever heard of "nifflies" the recipe is almost the same as this but you drop them in spoonfuls then fry them in butter and onions my great grandma used to make them she was German and said it was a German recipe
Was your granny from Austria-Hungary? My Sudeten friends used milk, but my Swabian friend said, “Oh, those Austrians-you use water, not milk!” Have you ever made them the old-fashioned way (scraping them off a board, a.k.a. “Handgeschabt”)?
Once fried in the butter, you can eat it right from the bowl with a spoon! I serve mine with chicken paprikas, my Oma also served it with her Swedish meatballs and gravy, or with beef goulash.
I’ve tried making spaetzle twice. Both times my dough has become super sticky and thick. It takes forever to get pushed through. What am I doing wrong?
My best guess is your dough is too dry (it should be close to a thick pancake batter consistency) and the method of using the colander over the steaming water can cause the dough to partially cook and as a result stick to the colander.
Du hast alles falsch verstanden. Muskatnuss und Petersilie werden nicht verwendet. Nur Eier, Mehl, Wasser und Salz. Für eine Portion benötigen Sie: 100g Mehl 1 Ei 1 Prise Salz 50 ml Wasser
The Stay At Home Chef sorry, made an assumption based on the lack of a wedding ring. I understand being in food service that it would be unsanitary and that would be one of the reasons my wife wouldn’t allow me to work in a kitchen😁. She likes marking her property. I’m sure your husband knows he’s a lucky man-beautiful wife who can cook! I’ll bet he does the dishes though.
That method looks messy. Usually, when you don't have a Spätzle maker, you spread some dough onto a wooden chopping board, then scrape thin strips of dough off it into boiling water with a long knife. (Dip the knife into the water if a Spätzle is reluctant to detach.)
You have all of the pronunciation correct except it the ending would be “la”, as the ‘e’ in the German is pronounced as a long ‘a’ as in aye, not as you have recited.
after years and years of salting water to cook pasta i realized it was a complete waste. it all goes down the drain with the water. just thought it was necessary and i know everyone does it. been a few years now that i just use unsalted water and if the meal needs a sprinkle of salt i just ad that instead of teaspoons full to season quarts of water. i make my own pasta but will be making spaetzle for the first time probably in a few days. excited lol
@@englishatheart I use my spaetzle press for making mashed potatoes even more often than I use it for making spaetzle! It's fun and easy to squeeze the potato through the holes and also makes it super-smooth.
In a pinch a colander will work. Have to work it off just a little area on the side. Use a spatula rather than a spoon. Do one glob of dough at a time, don't fill the colander with more dough than that. Remove each batch as it's done. Takes a little practice to get the feel of it. After I bought a fancy press I still reached for the colander, easier to clean.
Hey i really appreciate foreigners cooking good swabian dishes but you should try to learn to make them the traditional way. Its not pressing it through wholes, you should cut it quickly into the boiling water...
You should try and learn the short cuts! I've cut them quickly into boiling water many times, and I'd never go back after using a colander or a spaetzle maker. That's like saying you need to knead your dough by hand when you have a stand mixer. Sure you can, but why do things the hard way?
@@Thestayathomechef My grandmother was straight from the old country. She always used a knife and tilted metal mixing bowl and cut them in to the boiling water. That's the way I learned. Never even knew there was such a thing as a spaetzle maker for the longest time LOL! Love them with just nutmeg and butter. Thanks for posting this. Now I'm hungry!!!
There was a German woman that used to come to our church when i was like 13 and she would make this but with a brown mushroom gravy. It was sooooo good!
Yes my favourite!
Thanks for sharing! I made it tonight and it was a hit with my family! My German grandma will be proud!
Thanks cool lady I used this recipe to make spaetzle for my German final. You have singlehandedly saved my grade with your easy-to-follow tutorial. Very epic!
Haha glad it worked out for you!
Excellent video !!! My late M-I-L came from Germany to the US after WWII to marry my late F-I-L (soldier). She brought very little things with her but did bring her little spaetzle maker. I think her dough was drier - she put it in the little maker and pressed the lever down and it squeezed the dough out. ❤
My girlfriend and I recently went to a German restaurant in Chicago. I had some sausages with Spätzle on the side. It was one of the best meals of my life, right up there with lamb biryani at any reasonably good Indian restaurant or tibs at an Ethiopian joint.
Turned out so delicious! I skipped the parsley till after it was cooked so it wouldn't plug the holes at all. Didn't really taste the nutmeg but it was so tasty! Fried up bacon, mushrooms and onions and then fried the spatzle after as you recommended! Blew our minds! I'll be frying it from now on! Thank you!
Thanks young lady I spent 9 years in Germany/Deutschland, and believe Spaetzle is close to bratwurst in being the most wonderful and typical food of the common German. You cannot eat a Schnitzel in the vicinity of Stuttgart without experiencing the beauty of spaetzle noodles... or as they say nudeln. Peace and love.
Keiner sagt Nudeln and whatever she is making it’s not spätzle
I made this recipe today and it was a hit with my picky children. Thank you for sharing this recipe with us.
Very similar to how I make mine, my pot has a steamer lid and it works perfect in place of a spaetzle maker. My Oma always chopped a little bacon and some onion, and then fried them in the bacon fat and butter and then tossed them with the bacon and onion. This is a favorite alongside her chicken paprikas.
Omg using the steamer lid is brilliant! Thank you for that tip!
Hello that’s pretty much what I use. There are so many kitchen implements that can be used to make this wonderful dumpling. A walk through your local Goodwill and you certainly will find something that will work just fine. My advice is find something with holes that are about 3/8”. Some of the old-timers use a board method using a knife to scrape off little bits of dough into the salted lightly boiling water. My wonderful Swiss mother-in-law who is no longer with us taught me how to make this wonderful dumpling. Here’s one of her little secrets. Sprinkle a little cream of wheat in the dough. Such a treat and can be used in so many different ways. Bon appétit 😋
Glad I found a video using a colander in place of a spaetzle maker! I don't need to buy anymore kitchen gadgets! Making this tonight.
Haha, i am with you! Let me know how you like it (:
@@Thestayathomechef The recipe itself was great; the colander didn't work very well, so I used my ricer. I think next time I'll use the old fashion board and knife method. It WAS very tasty!
As an old Austrian I'd say that 6 eggs is the max for spätzle. My Omi would use about 3 lg eggs but more commonly 4 medium eggs. But the real home-cooked truth with these dishes is that the recipe depends on the mood, which way the wind is blowing, the time of year and sometimes on the amount of Obstler :D
ya, my eyebrows went up on the 6 eggs also. We always used 1 egg per cup of flour, but also added in some plain yogurt.
Finally someone has it right! Father in law owned restaurant in Ravensburg Germany ages ago. This is something he made often…Kase Spaetzle the most popular in family ( casserole dish full of the spatzle and Swiss cheeses..,covered in sautéed onions. But you HAVE to have a bit of nutmeg in it for it to be true German version. Could only taste it slightly when I used just butter on noodles…heaven! He said a pinch…but what the heck is that? Will use this one to give my kids. Like him I just go by instinct and how many to feed with a batch. Love the sliding version of the utensil we have, fits on pot and gives you space to get noodles out of pan once they float…are done
The ä (a umlaut) in German is like the a in "table," or maybe a bit shorter. Without the umlaut, it's like the a in waffle. The -le ending is like the French "le", more like "luh" in English. But you're right about the "sp" at the beginning becoming "shp." So, altogether, "spätzle" is pronounced something like "shpates-luh" or "shpetts-luh"
That was fun to pronounce. Thank you
Americans take pride in not being able to pronounce anything in languages other than English. Don't bother.
Unless in Bayern, where it's pronounced "Schpotz'n" and "Kaesespaetzle" becomes "Kassspotzn." (Regensburg, Central Bavarian dialect). I think South Baden the "-le" becomes "-li."
@@anthonykaiser974 I guessed her pronunciation was probably regional, rather than wrong ;)
I was going to post a similar comment, but you did such a great job. Tschüß!
Thank you for your easy explanation. It looks so good. I’m going to make this tomorrow
Tried it! Things got pretty messy on the cooktop but it turned out absolutely delicious in the end. Lots of cleanup afterward, but it was worth it.
Avec l'habitude rien n'est salis ! 😉
yeah that's a common thing with Spätzle... the dough sticks to EVERYTHIGN.
Thank you so much!!! We just made this and I am beyond happy to eat it.
Grandma used to make the dough on mom's enameled kitchen table. After mixing it by hand on the table she scraped the dough into a bowl and brought it to the pot of boiling water. Then she picked up the batter into her hand and made a fist, then squeezed the batter through her fingers into the boiling water. After they floated to the top she scooped them out and put them right on the table for us to eat and top them with lots of butter!!
No equipment needed!! they were the best!!
My family has always made them in similar manner except we cut them off a plate or board to make large ones. We then let them dry on a counter rack before frying them in butter to a light golden brown.
I mix mine with green beans as a side dish. My family went crazy.. now it's my THING to bring to a party😂. I also got the spaetzle maker.. was so much easier than the strainer. Cheap on Amazon. ❤.
Thank you so much for sharing your family recipe 😊😁❤❤
Looks so easy to make!! I'll try it! Thanks so much for sharing!!
Looks so yummy and easy to make
Thanks for quick and short vids and methods..
You look like you had so much fun with those pronunciations lol. Thank you for the recipe. My great grandmother's father came straight from Germany maybe Austria.
The tip of extruding the spaetzle batter through the colander is good. I love making noodles and pasta and will incorporate this into my cooking. PS I grew up in very German North Dakota and the people pronounced sh-pot-zel. Here is a fun fact. Now, North Dakota exports more durum wheat for semolina flour to Italy that Italy produces itself for pasta making.
The ARMY you fed with those measures will have marched on full stomachs!
Spot on recipe and fair play for trying to pronounce... there is a one egg 70g flower recipe for anyone feeding selves or couple etc. Or all yolk, flour etc. Loads of scope to freestyle but get the texture correct so passes to water correctly.
You'll struggle to go wrong making these glorious little fellas- and resting for 30 mins totally optional... they can be made and served end to end in less than 5 mins, while making granny proud.
Seriously- sub 5 mins, one egg/2 yolks, 70 g flour plus milk n seasoning... try it... worlds greatest fast food. Just add Kerrygold butter n BOOM
I love spaetzle! Your recipe has way more eggs than any other spaetzli recipe I have ever seen before, though. I wonder if it is a regional thing. My opa was from northern Germany, and he always used about 1.5 to 2 eggs per cup of flour, depending on the size of the eggs. Most recipes I have seen use 2 eggs per cup of flour. I bet they are all good, just different textures. ;-)
more eggs for a bigger batch
You ratio up the recipe. For 2 cups of flour, my opa would only use 4 eggs, not six. The more eggs isn’t about a bigger batch, it is just a different recipe. I’m sure hers are still good, just different.
I made it ... fantastic loved it thank you ❤️🎈
Great job!
Yum! Love spaetzle
"Spottzle must be what they name little German dogs!" 😆
Love it ..nice and easy ❤️❤️🙏🏻 thanks
Wow,I want one!😋
"thought pronunciation". It's taken me 50 years to find a term for that thing I've always done. Thank you.
Well done! greetings from stuttgart
When you make a bigger batch, so you can't do all at ones, it's good to throw them into ice water to stop the cooking process befor putting them in a pan.
Running cold water over it stops it sticking and gets off the surface starchiness as well. My Bavarian mother-in-law says "spaetzle wants to be washed."
Definitely going to try this!
Now a comment on the actual recipe: I found the colander method to be a royal mess! Pushing through the dough with the back of the spoon isn't very fast, and if you hold the colander over the boiling water too long, the dough starts cooking by steam before it gets through the holes. Cleanup was annoying because the dough got all over the colander and the edges of the cooking pot.
I found it much more efficient to thin out the dough a bit with water (consistency of pancake batter), then drizzle it into the boiling water from a spoon. The individual dumplings weren't regular in size, but they still looked pretty and puffy.
You can also use a spaetzle press, which produces nice long noodles instead of little short blobs. Mine is heavy-duty and I use it for making super-smooth mashed potatoes as well.
@@RJAWriter I use my potato ricer with a fairly stiff batter. Works well.
In my opinion, I think that she's making this more complicated than necessary. Mom (first language was German) and Grandma (who was German from the "old country") certainly did it in an easier way. --
Boil water.
Add 1 1/2 cups of flour and three eggs and three half-eggshells of water into a mixing bowl and mix it into a dough.
Put the dough onto a cutting board and use a regular kitchen knife to cut the dough into strips and push them into the boiling water.
Let them boil for 5 to 10 minutes, until they're the texture that a fork will cut through in a way that you would like to eat them.
Drain it and put the spaetzle into serving bowl.
Add butter and salt.
Eat and enjoy!
This sounds more like how my Grammy made it, also from the "old country". I think it had something to do with her and her mother probably not even owning a colander until later in the US. I am in my 30s and struggling to remember names of things she made me and when I finally find the stuff online, it's otherworldly the way people make the stuff. I don't remember my Gramma putting nutmeg and stuff in them. I'm just grateful I am finding the things. Thanks for your comment, it sparked my memory..big time! 😊
I an about 2 make dis wish me luck!
Im sure it’s amazing with a swiss veal and mushroom stew
How many people for this portion? Thanks
all your videos are nice and short like 5 min or so that's what brought me to your vids. I don't need to see how to chop an onion for 5 min lol.
Schaut lecker aus! lg
Great video! When I use my spaetzle maker, I get noodles, not sparrows! Any suggestions?
Have you always called your Granny by that name? My mother and her entire family are from Germany and I call my grandparents Oma & Opa.
Strange. Oma in Korean means Mom, and Opa in Korean means older brother (from a girl's perspective).
For me it Grossmuti/Grosspapi. Maybe it's a regional thing?
Well, we spoke English, so.
We always called mine Oma and Opa
My oma will be happy I make this homemade! Btw oma is German for grandma haha
Its pronounced "shpetzluh", not "Shpetzlee". Awesome video btw!
Depending on what part of Europe you’re in, this yummy dumpling is pronounced in many different ways. I really don’t care how it’s pronounced as long as there’s enough for seconds. Bon appétit
Thanks
I didn't understand the ratio of flour to 6 eggs. I found too much egg.
Kinda like miniature dumplings!! Gonna try this later...😁
i could never understand the parsley. other than using it to help binding butter to the noodles or adding some color. as far as i can tell it has absolutely no taste or smell or use. my wife insists that it has flavor but i have shoved fist fulls into my mouth and i can taste nothing, and when i cook i taste the food to figure i out what is needed and i can't get what parsley would do for flavoring. i do love spaetzle especially in the frozen green beans and spaetzle as in bavarian beans & spaetzle from birdseye which has disappeared. but with this i can make my own thanks.
It's the texture I'm struggling with my spaezle seem to disintegrate apon contact with water.
Has anyone ever heard of "nifflies" the recipe is almost the same as this but you drop them in spoonfuls then fry them in butter and onions my great grandma used to make them she was German and said it was a German recipe
They're called Knoepfle. :)
Was your granny from Austria-Hungary? My Sudeten friends used milk, but my Swabian friend said, “Oh, those Austrians-you use water, not milk!” Have you ever made them the old-fashioned way (scraping them off a board, a.k.a. “Handgeschabt”)?
The word means "little sparrows" in German.
So what do you eat this with?
What ever you want (: But it goes great with German schnitzel
I'm making it this weekend to go with sauerbraten and red cabbage.
Once fried in the butter, you can eat it right from the bowl with a spoon! I serve mine with chicken paprikas, my Oma also served it with her Swedish meatballs and gravy, or with beef goulash.
I used my Oma's recipe, pan fried in browned butter with a couple pinches of nutmeg, and had with some pan fried venison steaks.
I use a fork
I’ve tried making spaetzle twice. Both times my dough has become super sticky and thick. It takes forever to get pushed through. What am I doing wrong?
My best guess is your dough is too dry (it should be close to a thick pancake batter consistency) and the method of using the colander over the steaming water can cause the dough to partially cook and as a result stick to the colander.
There are actually different types of "Spätzle" and this type id called "Knöpfle" - "buttons".
And some people use a potato ricer to make this 😉
I would like to try spatzel instead of dumpling in my soup because I am sick like that
Das ist Wünderbar
Add a little salt. Best noodles ever.
So its basically boiled flour and egg?
Yeah, that's what pasta is.
Du hast alles falsch verstanden. Muskatnuss und Petersilie werden nicht verwendet. Nur Eier, Mehl, Wasser und Salz. Für eine Portion benötigen Sie:
100g Mehl
1 Ei
1 Prise Salz
50 ml Wasser
Where’s the thank you money link?
I appreciate that thought. I already make plenty of money from ads though so save your money and pay it forward 🥰🤗
Never use milk only water.
I was in physical pain every time she said "spa-tsel" but this recipe looks good
Hmmm, maybe you should see a doctor.
Jelena Stojicevic For goodness sake- be KIND!
where is the goulash to go with it ?
I generally only give one recipe at a time ;)
I'm thinking serve it with chicken or pork schnitzel
That does sound good
No Nutmeg will just taste like egg noodles I think not the special German flavour ?
Use a potato ricer..instead of a colander
How are you still single?!!! Priceless.
Hmmm. I’m not. Happily married for going on 14 years.
The Stay At Home Chef sorry, made an assumption based on the lack of a wedding ring. I understand being in food service that it would be unsanitary and that would be one of the reasons my wife wouldn’t allow me to work in a kitchen😁. She likes marking her property. I’m sure your husband knows he’s a lucky man-beautiful wife who can cook! I’ll bet he does the dishes though.
Actually Germans don't pronounce it that way. Not even close. Lol I'm full blooded German 😂
Burger Kling you ok?
I cringed when I heard that...
Who cares how the Germans pronounce it. all I was interested in was the recipe.
@@metavoid3441 if you go to germany and the rest of Europe y'all be surprise at how much the younger people speak fluent American english.
My grandmother was from rothenburg ob der tauber. That is exactly how she pronounced it.
That method looks messy. Usually, when you don't have a Spätzle maker, you spread some dough onto a wooden chopping board, then scrape thin strips of dough off it into boiling water with a long knife. (Dip the knife into the water if a Spätzle is reluctant to detach.)
You have all of the pronunciation correct except it the ending would be “la”, as the ‘e’ in the German is pronounced as a long ‘a’ as in aye, not as you have recited.
no salt??
Salt in the water and in the butter (: but if you like more salt than that you can always season it afterward with a little more.
after years and years of salting water to cook pasta i realized it was a complete waste. it all goes down the drain with the water. just thought it was necessary and i know everyone does it. been a few years now that i just use unsalted water and if the meal needs a sprinkle of salt i just ad that instead of teaspoons full to season quarts of water.
i make my own pasta but will be making spaetzle for the first time probably in a few days. excited lol
I am amused by the fact you pronounce it entirely differently every time you say it. LOL!
Käsespätzle ONLY. 😹
The e on the end of a word, in german, is NOT pronounced 'e'
im never going to lose weight
I came for a recipe and couldn't take my eyes of the cook, good lord...I better get off the internet.
Stop being so creepy
Pronouncing it like "Spatzl" would mean somehow "birdie" in German...
The pronunciation 😂
Pool
Yeah 4th comment, 34th like and 234 view
isnt it home made pasta
Schpezzt-la. Simple to say.
saying it wrong continuously. Do your research.
Do not use a colander! It's more trouble than it's worth. Get a spaetzle maker.
Yes, because spending money on something that would be used for ONE thing instead of using what you already have isn't trouble at all. 🙄
@@englishatheart Be my guest. Use a colander.
@@englishatheart I use my spaetzle press for making mashed potatoes even more often than I use it for making spaetzle! It's fun and easy to squeeze the potato through the holes and also makes it super-smooth.
In a pinch a colander will work. Have to work it off just a little area on the side. Use a spatula rather than a spoon. Do one glob of dough at a time, don't fill the colander with more dough than that. Remove each batch as it's done. Takes a little practice to get the feel of it. After I bought a fancy press I still reached for the colander, easier to clean.
*Deutschland pasta*
lmao you pronounced it so terribly that my entire will to live evaporated.
Rest in peace.
Made this recipe too much egg makes it too runny
It's pronounced spetzluh.
Shpahtz-lee! Get out of here! Unless your Grannie has a weird accent! How about shpaytz-le (where the le sounds like 'look' without the k)
Spätzle with milk ???? Lol
The salt in the water has nothing to with taste, it is about buoyancy.
As a lip reader, I have to say you have a most inviting mouth!
SPOTZLE??
seriously...
bland
Just like pasta. Did you expect it to be bursting with flavor?
Can't cope with how Americans pronounce it 🙈
I’m sorry you aren’t accepting. That must make your life really difficult.
@@Thestayathomechef 👏🏻👏🏻👏🏻👏🏻👏🏻
@@Thestayathomechef The recipe isn't great either!
Hey i really appreciate foreigners cooking good swabian dishes but you should try to learn to make them the traditional way. Its not pressing it through wholes, you should cut it quickly into the boiling water...
You should try and learn the short cuts! I've cut them quickly into boiling water many times, and I'd never go back after using a colander or a spaetzle maker. That's like saying you need to knead your dough by hand when you have a stand mixer. Sure you can, but why do things the hard way?
@@Thestayathomechef My grandmother was straight from the old country. She always used a knife and tilted metal mixing bowl and cut them in to the boiling water. That's the way I learned. Never even knew there was such a thing as a spaetzle maker for the longest time LOL! Love them with just nutmeg and butter. Thanks for posting this. Now I'm hungry!!!