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What happened to my spaetzle dough?

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What happened to my spaetzle dough?

kpzoo | Mar 10, 2008 03:51 PM

On a whim, I decided to try making my first batch of spaetzle last night, using the "push the dough through the holes in a colander method." Well it sounded good in theory, but in reality my dough just would not agree to be squished through the holes! What do you think I did wrong?

The dough was very soft, about 3 times as thick as pancake batter to give you some idea. Was it too wet? Is the colander method not workable in practice, do I need to get a friend to bring me back a spaetzle press from Germany? The colander holes were about 0.5 cm wide (a little under 1/4 inch), which seems like they should have been big enough.

The recipe was found rather randomly on the Web (I did do a board search here first but didn't find anything!) and was a very simple mixture of: 2 c. flour, 1/2 c. water, 3 eggs, and 1 tsp salt.

Any suggestions welcome!

BTW - what I ended up doing was breaking off little bits of the dough by hand and dropping them into the boiling water - a very messy job with such a sticky, gooey, dough - but despite all that, it tasted delicious under my chicken fricasée!

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