1. Gotdammit chef John! Now im going to have to make these bastards and pair it with some jamaican oxtails and see how this goes…. you make me want to get in the kitchen and try all these.

  2. Beautiful!
    It's different from a german spatzle with the milk and creme fraiche but they look great! We can buy 'spaetzle flour' in the supermarket

    Joe from Germany

  3. In fact Spätzle starts with a "Sh"-sound. In the south of Germany where it comes from we pronounce it like Shbats-luh (with a short emphasis on the 'a' and very short and down going 'uh' at the end). Just in case you wanna know. 😉

  4. they look OK but not fluffy enough. I use 1 egg per 100g flour and water for consistency, it is more liquid then yours. then i use a "potatoe / gnocci masher".. it is a specific tool. they will turn out more long, thin and fluffy that way….

  5. The cheese grater is such a nice shortcut! People usually scrape it off a board, but that is some special skill.
    Käsespätzle are even easier with no need to prepare a sauce: just layer into a bowl alternating Spätzle and grated cheese until nothing is left, top off with some fried onions.

  6. I find using a collender is easier and better. You can dump the whole batter in the collender, and hold that over the boiling water, and it just goes much faster.

  7. As a swabian I am crying right now…..I mean…..creme fresh???? And Milk???? You fucking serious???
    the rest was correct though 😉
    Good video, keep going^^

  8. The is a great Road House Bar in Peoria that makes the best Spatzel, often served with ox blood gravey… Of course it does not have ox blood in it, but is the right color of oxblood.

  9. Here in Hungary we call this nokedli, and we usually eat it with chicken paprikás (stew), but without the butter. We have a saying, about girls, that "okay okay shes pretty, but can she make a proper nokedli?" 😀

  10. What you did are called "Knöpfle". Its the same dough like Spätzle, but they´r shorter and thicker.
    Apparently to make Spätzle you do not need any special tools. Just a knife and a small wooden board. I´ll ad a Video Link down below.

    By the way. For the dough use one egg per 100g flour, just water and no milk or sour cream, some salt and a grate of nutmeg.


  11. My father was Swabian, and they did it differently, One water was used instead of milk. Two he would had at least two eggs to the flour and water and of course some salt. He would add more eggs to deeper the color of the spätzle the more eggs added the brighter yellow it became. Third he had a great big piston with long arms that he would force the dough out of the bottom into the salt-water mixture which turn the spätzle into long noodles and they were served with a sauce that was poured over them, sauerbraten to spinach in white sauce to lentils and what was left which would serve as breakfast or lunch the next day. He would fry with butter or oil onions, bacon, and eggs. Sometimes without bacon and often add celery and green peppers, using pepper, salt and even nutmeg. It was always good and cheap to make.

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