Make it Yourself...Spaetzle Makers

When I made Spätzle  yesterday, I thought again about how maybe I should purchase some sort of Spätzle-maker…as we really like them and I do make them occasionally.  They are a quick and easy way to make noodles or egg dumplings.
There are all kinds of spätzle makers…the most common are spaetzle slides, where you put the dough, and only a small amount, I might add, into a hopper and slide it back and forth to drop the spaetzle into the boiling liquid.  Then there is a nice tray you can purchase from Fantes, that fits right over your pan and you simply wipe the dough through the holes with a rubber scraper…this looks like the simplest to use and store to me.  There are also combination spaetzle makers/food mills like this one from Weston, and most fascinating, a Kull spätzle maker that looks like a potato ricer with large holes, it is often used in  gasthaus kitchens in Germany.
Some folks use a colander with large holes too. Cook's Country magazine last year used a large foil roasting pan they punctured with holes - that looked flimsy and like a real hassle to me!
I guess I think that using a plate or cutting board and simply cutting off your dough with a table knife and letting it slide into the liquid is cheap, simple and effective.  If you want small spätzle, cut the dough both ways or drop the dough with 2 spoons.  You don't have to look far for your equipment!  
If you live in Germany, however, and some parts of the US, you can simply purchase your spätzle ready-to-cook, from companies like Knorr and Maggi.
Besides cooking spaetzle in soup, many folks drain them, and brown them with buttered crumbs or serve them with caramelized onions, depending on your ethnic heritage.  I always try to order them with my meal in German-American restaurants, like those in Amana, Iowa.
Here's my favorite spaetzle recipe: Handgeschabt Spätzle

4 comments:

  1. Mine is the food mill style, similar to the one with the crank handle on top in your picture. It is a Stockli Passe Rapide. I had to get it down from a tall shelf to check the name - which tells me I should keep it somewhere easier to reach so I am reminded to make some delicious Spatzle more often!

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  2. I like the method you use with the plate and spoons.

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  3. I am filing all this great pasta, pastry, and dumpling info away for a later season of my life. There's not much I love more than doing everything from scratch in my kitchen, and I got used to it in the gap between children. Now that I have a baby again, some things have to slide! But I am seriously bookmarking all of this for 3 or 4 years in the future. Thank you! --Ivy Mae

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  4. Babies are so much fun and they grow up way to fast, enjoy it while you can, the everything from scratch will wait.

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