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Making Spaetzle the Easy Way
The spaetzle dough:
Which flour should I use, does it have to be a certain kind? How thick, thin or how viscous should my spaetzle dough be?
No, it doesn’t have to be a certain kind. For spaetzle, you can use just about any flour. Spaetzle made from whole wheat, spelt or rye flour turns out just as well as spaetzle made with all-purpose flour. When it comes to the consistency of your spaetzle dough, it all comes down to what device you're using to make your spaetzle: For a spaetzle grater, the dough has to be on the thin side, for a spaetzle-press very thick and stiff. If you use Muxel’s Spaetzle Wonder, it doesn’t matter if the dough is thicker or thinner.
Getting your spaetzle dough right isn’t hard at all and scraping spaetzle is easy.
Ingredients per person (as a main dish):
Basic recipe for homemade spaetzle
3.5 oz (100g) all-purpose flour or whole wheat flour
1 egg, a little salt
Less than 2 oz of water or milk – For spaetzle as a side dish, half of the amounts are enough. Or afterward, you can simply freeze the left over spaetzle.
First, making spaetzle dough isn’t hard. If you’re following the old tradition by using a wooden spoon or you’re using a hand mixer with dough hooks, it won’t make a difference. Personally, I like to use my hand blender. Beat the ingredients together to make a thick spaetzle dough. In the old days, Swabian housewives would make their spaetzle dough with their hands. It’s harder and not very practical anymore, but it builds muscles.
Übrigens: Another thing: A real, old school Swabian housewife can’t tell you how much of the ingredients she uses. She just has a feel for it. You can also do it like she does:
When the spaetzle dough is too thick, just add a little water; if it's too thin, then add some more flour.
Spaetzle dough is very forgiving: The result is always fresh, delicious, homemade spaetzle.
Boiling the water: Use a large pot, the wider the better. Fill it with water and salt it. Make sure that there is at least more than two inches (7cm) left from the surface of the water to the top edge of the pot. Now bring the water to a boil. Caution: Turn down the stove after it starts boiling so that the water doesn’t boil up so much later and touch the underside of the spaetzle colander.
Scraping the spaetzle:
Place Muxel’s Spaetzle Wonder on top of the pot. The water should be boiling lightly. Scoop a portion of the dough (up to ca. 10 oz (300g)) onto the Spaetzle Wonder. Work the spaetzle dough quickly with the dough scraper, scraping the dough through the holes and into the water.
You don’t have a Spaetzle Wonder yet?
Order it in the online shop or by email: email@example.com@muxel.de
Here’s another Swabian, expert tip:
Spaetzle dough is only made with eggs, never add water to it. You can follow this tip without a problem, but by all means, add water if you want, because then the spaetzle won’t weigh so heavily on your stomach and they’ll taste just the same. Many spaetzle cooks swear by mineral water; it makes the spaetzle dough fluffier. You can try it, but you don’t have to. So actually, anything goes. Experiment and find out what you like best.
As soon as the spaetzle float to the surface, they're done. PLEASE TAKE THEM OUT IMMEDIATELY. When the water gets back up to a boil, scrape the next portion of the dough through Muxel’s spaetzle colander. It’s important to make sure the water doesn’t boil too vigorously. The reason is that when there’s a rolling boil under the colander, the steam coming up will start cooking the dough before you can scrape it and then you'll have a real problem trying to scrape it through the holes.
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Why Muxel’s Spaetzle Wonder?Because experience tells us that everyone who’s new to making spaetzle have a hard time making it themselves.
It doesn’t matter if they use a spaetzle grater, press or a normal spaetzle colander, it always takes some practice before they get a good result. With Muxel’s Spaetzle Wonder, the spaetzle practically makes itself!
If you use a spaetzle grater, press or board, the spaetzle often turn out too thick, too thin or too chewy. Make your spaetzle like an old pro. With Muxel’s Spaetzle Wonder, even beginner cooks will look like master chefs!
Your Muxel’s spaetzle maker with patented scraper
in your favorite color:
Within 3-5 business days:
you’ll be whistling while you scrape your homemade spaetzle so fast it’s like magic,
enjoying the preparation that’s as easy as pie and
enjoying the heavenly taste of this traditional, South German fare!
Here are some more “Swabian, expert tips”:Add a tablespoon of semolina for every 3.5 oz (100g) of flour. That will make your spaetzle more full-bodied, al dente.
Spaetzle dough is only made with eggs, never add water to it. You can follow this tip without a problem. But feel free to add water. It tastes just as good.
Use mineral water instead of water so the dough will be fluffier. If you notice a difference, repeat what you like the best.
Letting the dough rest for at least 30 minutes also doesn’t hurt. But you can also use the dough right away.
If your spaetzle dough seems to be too runny, add a little flour to it and if it’s too solid, simply add a little more water.
The consistency of Original Swabian Spaetzle Dough is the topic of much discussion.Swabian spaetzle dough has to be smooth, otherwise the spaetzle won’t be al dente. But if you have a recipe in front of you from Voralberg in Austria for example, it will say that the dough should look “sloppy,” that you should be able to see the flour and the egg, otherwise the dough is too smooth. Exactly the opposite of that is right according to the Swabian housewife and thus every region has its own opinion about making spaetzle. Getting to the point, any dough that you make to make spaetzle is the right dough. Because in every region where spaetzle's eaten, the dough is made differently – sometimes thicker, sometimes thinner, sometimes only with eggs, sometimes with little egg and instead, water or milk. Generally, it is said that spaetzle dough should be viscous. When you scoop it up with the mixing spoon, it should only slowly droop down from the spoon and eventually tear.
Spaetzle without egg:When you’re not allowed or don’t want to eat eggs, you can also make spaetzle dough without eggs. In this case, it’s best to use 1 to 2 heaping tablespoons of semolina for every 3.5 oz (100g) of flour so the spaetzle will be full-bodied and al dente, even without egg. Add a teaspoon of oil to the dough, otherwise the spaetzle will look pitted, with oil they’ll be nice and smooth. For color, use a little pinch of turmeric or our spaetzle Dough Seasoning. The spaetzle will be a nice yellow and anyone who doesn’t know they've been made without egg won’t notice the difference. Here’s the recipe for vegan spaetzle.
The best trick is the best spaetzle maker: With Muxel’s Spaetzle Wonder, you make heavenly smelling and wonderfully delicious spaetzle appear on the table like magic. Find out for yourself!