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and the history of spaetzle
Bild: Knöpfle Mühle von 1920
The historians say, Spaetzle were first mentioned in 1725 for the first time. But what does not mean anything at all, because Spätzle, historically, is much, much longer, the solid foundation of the Swabian cuisine. This is illustrated by paintings from the Middle Ages, on which Swabians can be seen with spaetzleboard.
In fact, the time were hard and difficult for the population. For a long time, the Swabians belonged to the European poorhouse, and in the summer they even sent their children to work in the Alps to Italy.
Baden-Württemberg history books tell of Swabian knights, who were once followed by Emperor Barbarossa to the Holy Land, along with the sword and the spaetzle board. Even then it was probably impossible without the most important cooking utensils to go abroad. And even during the Russian campaign in 1821, the Württemberg regiments did not want to forgo their beloved Spätzle. They took everything they needed.
The one historian reports that the word "Spätzle" comes from the fact that the cook holds the dough like a sparrow in the hand before she spits with the other hand and a small spoon small dough pieces (ie small sparrows = Spätzle) and into boiling Water. Other historians represent another theory. Accordingly, the word origin in the Italian word "spezzato", which means "pieced".
Hobel-Model,Yes so the real from 1920
Quite as bad are the today's devices no longer, but a passing mill with Spätzle-use comes this hell machine already very close. But I have to admit the principle of pressing the pastry dough through a perforated sieve into the hot water is not the worst.
If I see such devices but I understand why the Spagetti rather than the Spätzle spread around the world.
This device is modeled today probably the Passiermühle with a spaetzle insert.
With this you can also make spaetzle, known as the Passiermühle with the insert to spaetzle as a lot lot. I have heard of a few women who use them, but I can not really imagine whether this is particularly easy and productive and I do not want to think about cleaning. But if you have the Flotte Lotte already at home try it quiet times out.
Aber besser Sie sehen sich solche Geräte im Museum an und benützen das Spätzlewunder. *** Denn Spätzle selber schaben soll EINFACH sein ***
Knöpflehobel um 1930
Almost like this Knöpflehobel from 1930, the new modern Knöpflehobel from today look clear, some are now naturally made of plastic or quite expensive and exclusively from stainless steel, but the principle is still the same. Understandable, that many a hobby cook has given up after first use and the spawning in the future has left the Swabia again.
Yes and then there is the Spätzle-Hex
You have to imagine something like a raw food. The container is screwed to the pot and the dough is filled into it. The grater is driven with a crank. Previously, the appliance was shown at trade fairs, who knows maybe it is also practical if you really have to cook many spaetzles for example in the catering trade and the dough container is quite large. Whether you need to screw to a pot, the subsequent cleaning for a lunch for 4 to 5 persons you must decide for yourself.
Spaetzlepress with Schraubspindel from 1940 / 1950more rarely such instruments of torture there are probably in the kitchen but the new modern Spaetzlepress still work according to the same principle, the pastry dough is pressed with raw force through the holes. The dough must be very firm, otherwise it will come out everywhere, but because it is firm, you need a lot of strength to squeeze it.
Wooden spaetzle board with scraper
Another great method scrape with hand. Now I am honest, the spaetzle by hand scraping is an old "Swabian tradition" and I find it nice that there are still many Swabians who dominate this. And so it shall remain. The dough is spread with the scraper only very fine on the wooden board and then scraped into the boiling water in thin strips. There are specialists who can do this very quickly. If you have never tried it, just go to. Also plan to have enough time, you will need to clean up the kitchen afterwards.
Photos courtesy of www.hamppverlag.de
Spätzle scraping or knoepfle plane?
In the past, skilled housewomen scraped the pastry dough from the wet wooden board into the boiling water with a knife. Then came the spaetzle plane, and to this day cooks and housewives made the work much easier. Around Stuttgart the housewives prefer to take the spaetzle press for the extra long Sunday spaetzle. All three cooking appliances have their advantages and disadvantages, as can be read here:
Muxel´s Spaetzlewunder or Hand Scraping
Muxel´s Spätzlewunder or the Spaetzle plane
Muxel`s Spätzlewunder or the Spaetzlepress
It is thanks to an indefatigable Swabian inventor that no one today has to deal with a knife, a planer or a press. Finally, with our ingenious Spätzlebrett you can scrap both short knobs and long noodles.
Spaetzle is available in so many variations whether you prefer "Schwäbische Käsespätzle" or "Original Allgäuer Käsespätzle" This is exactly how you can also opt for the vegan version of Käsespätzle. Gluten-free Spaetzle are also no problem. Of course, you can make your Spaetzle dough with , spinach, tomato puree, spice fresh herbs or hot chilli and help as the "Swabian pasta" for their well-deserved new name.
Are not Spätzle the better pasta?