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Spaetzle colander or spaetzle grater
How does a spaetzle grater work
Homemade spaetzle with a spaetzle grater or with the Spaetzle Wonder
Short answer: Good is good, but better is better!
Long answer: With a spaetzle colander, you scrape downward. And with the spaetzle grater, from front to back and back again.
And since you have to work very quickly, the stove always reveals your haste afterward. With the grater, you can only be so careful. Also, the faster you grate, the easier the dough runs out the front and the back. Especially when the hopper is actually a little on the small side. These days you can hardly find one with a large, broad hopper, which is actually the best kind of spaetzle grater, outside of the kitchens of the biggest families. They take up too much space in the cupboard and in the dishwasher.
Above all, when you're grating the spaetzle fast, the water in the pot starts sloshing. It sloshes over the edge of the pot and makes the mess on your stove complete.
What’s more, you’re grating right above the boiling water and the grater doesn’t do much to keep your hands from getting steamed in the process. At most, the grater covers about a third of the surface of the boiling water. To the right and left, the steam is billowing upward. With one hand you’re holding the grater, with the other you’re grating and most are hyperventilating, trying to blow away the steam at the same time. If you can’t take the heat, well… Grating spaetzle can become no fun in a hurry.
With Muxel’s spaetzle colander, cooking spaetzle is easy
With a spaetzle grater, the consistency of the dough should be exactly right
With the Spaetzle Wonder, the dough can be thick or thin, the result is always delicious spaetzle
With a spaetzle grater, you often find that after grating, the dough isn’t just in the pot, but also all around it and also on the burner
With the Spaetzle Wonder, everything is still clean
The spaetzle grater is very difficult to wash with cold water (traditional spaetzle makers are always washed first with cold water so that the excess dough dissolves; hot water makes dough congeal and thus makes washing everything even harder)
The Spaetzle Wonder goes right in the dishwasher
Unfortunately, instead of serving fresh, homemade spaetzle as often as they like, owners of spaetzle graters wind up skipping the hassle and serving boring noodles out of a bag. In the case that you know how to make homemade dumplings… Well, that’s a whole other story and it takes at least 5x as long as making spaetzle with our spaetzle colander.
Conclusion: Nothing against the good, old spaetzle grater, probably already bent and rusty in spots and leading a lonely life in the back of many Bavarian cupboards, but: With our spaetzle colander, you can always ensure that there’s a quick, easy and tasty alternative for your menu.
Tell me: “What is spaetzle anyway?”
The answer isn’t that simple, because when a Swabian speaks of his spaetzle, it can mean his dear wife, his child or his grandchild. But when he’s talking about his spaetzle, then it’s surely the tasty, little yellow things that are waiting, steaming on his plate, for him to eat with pleasure. The spaetzle never have to wait long, because no Swabian can resist this yellow temptation.
The short answer would have been: Dough, which is scraped in little pieces into boiling water, squeezed through a spaetzle press or grated with a button spaetzle grater and then taken back out again immediately - that’s spaetzle.
And now it’s going to get complicated. “That’s not spaetzle,” is what some Swabians would grumble when the spaetzle aren't uniformly long and thin, almost like spaghetti. For others, they’re only spaetzle when they’re scraped from the board in various thicknesses. The Bavarian Swabian (Western Bavarians) wants his “spatza” round and short, like they’ve come out of a spaetzle grater or like the Algovians say, a “spatzen” grater. Some even call them “spaetzler.” These folks wouldn’t want the long, thin noodles. But then spaetzler aren’t spaetzle, they’re actually the buttons.
Once again that’s not completely true, because the folks in Baden (along the French border), on the other hand, call their spaetzle “knoepfli,” but these either have to come out of the press long and thin or else be scraped by hand. They can also be made with a spaetzle grinder, but the grinder has to have little nubs on the openings below so the spaetzle end up a little longer.
You got that? Don’t worry, it gets even more complicated when you head up into Switzerland, because there they aren’t called knoepfli or spaetzle, but rather “chnoepfli” (the ch pronounced like the sound a car makes when you grind the gears) and these spaetzle are once again more of the rounder variety. Or in Austria, they’re knoepfle in Vorarlberg in the west, which are very small and round, the smaller the better and made with a grater; while in the east, in Graz and Vienna they’re called nockerln and they have to be really, very big. Sometimes there, they’re scooped into the boiling water, one after another, with a little spoon.
You might notice that there’s anything but a true standard when it comes to spaetzle. But that’s only just the shape, if you want to know about the dough, it gets even more confusing.
But never fear: Firstly, with our Spaetzle Wonder, you can make just about any spaetzle or knoepfli shapes. Secondly, it doesn’t matter what shape your spaetzle take, they’re always going to taste great.
Just a word about what spaetzle isn’t: Spaetzle is in no way, shape or form some kind of dried, dough product that has been pressed into more or less the shape of spaetzle and is found on some supermarket shelf in a colorful plastic bag. These mass-produced spaetzle have at most, very little if anything to do with fresh, homemade spaetzle.
Now getting to the dough:
Flour, eggs, salt, water or milk
To be continued…