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I made paprikash about a year ago, and while the sauce was excellent, the spaetzle was doughy and chewy. Does anyone have a favorite method of making spaetzle?

submitted by HughBriss to Cooking 1.4 yearsDec 26, 2022 15:12:31 ago (+12/-1)     (Cooking)

Paprikash caught my interest about a year ago, and even though I'd never made anything like it, I found a recipe I liked and gave it a try. The sauce was flawless. I made a point of using Szeged Hungarian paprika, even though it was much more expensive. It was worth it. American paprika is fairly bland.

I had a lot of trouble with the spaetzle, though. The recipe called for a lot of flour, which made it very thick and doughy. It took forever to spoon it one by one into the water, and when it began to boil, the pieces expanded and became very large. They tasted like bland, chewy dumplings and the texture took away from the fantastic sauce.

I discovered there are spaetzle tools that will help with this, to make proper "riced" spaetzle. Some show pictures with very fluid and runny spaetzle dough, which will flow on its own through the holes in the grater.

Does anyone have any experience with this? Can anyone recommend a recipe for spaetzle or a good tool to rice it for boiling? Thanks!


20 comments block

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[ - ] RabbiKinderschtupper 4 points 1.4 yearsDec 26, 2022 16:09:06 ago (+4/-0)

Toast it in some butter in another pan afterwards.

[ - ] Zancon 2 points 1.4 yearsDec 26, 2022 19:44:17 ago (+2/-0)

This is exactly how my great grandmother did it. Delicious.

[ - ] Artificial_Intelligentile 2 points 1.4 yearsDec 27, 2022 17:33:28 ago (+2/-0)

toasting them in butter is what you do when you want to reheat spätzle. you dont do that to fresh spätzle.

greetings from bavaria.

[ - ] HughBriss [op] 0 points 1.4 yearsDec 27, 2022 19:44:44 ago (+0/-0)

Thanks! You'd be the man to know. I'd type spätzle, but I don't know the ANSI code for an umlaut a.

[ - ] Artificial_Intelligentile 0 points 1.4 yearsDec 28, 2022 10:36:18 ago (+0/-0)

its right next to the ö on my keyboard XD below the ü and next to the #

[ - ] HughBriss [op] 1 point 1.4 yearsDec 26, 2022 16:23:58 ago (+1/-0)

That's a good idea. The recipe I used didn't call for that, but I have a new recipe that does. It just seems the right way to do it.

[ - ] Fascinus 4 points 1.4 yearsDec 26, 2022 15:16:19 ago (+4/-0)

I have found that that extruding it through a colander straight into the boiling water using a spatula yields good results.

[ - ] HughBriss [op] 2 points 1.4 yearsDec 26, 2022 15:18:38 ago (+2/-0)

What is the texture or consistency of the dough you make?

[ - ] Fascinus 4 points 1.4 yearsDec 26, 2022 15:56:38 ago (+4/-0)

Like a thicker and slightly more glutinous waffle batter.

When the spaetzle floats to the top, I skim it off with a spider.

[ - ] HughBriss [op] 2 points 1.4 yearsDec 26, 2022 15:59:59 ago (+2/-0)

Perfect. That's where I went wrong. The dough I used was much too heavy. It almost like bread dough. I always follow recipes exactly the first time prepare them, and that's what the recipe called for. I'll look for a better recipe. Thanks!

[ - ] La_Chalupacabra 2 points 1.4 yearsDec 26, 2022 17:16:30 ago (+2/-0)

If the dough is that runny, I would think to use a potato ricer.

[ - ] Artificial_Intelligentile 1 point 1.4 yearsDec 27, 2022 17:31:59 ago (+1/-0)

original method:

https://www.youtube.com/watch?v=-Y6Ga9hMm4Y

(she mainly talks about "thin and smooth" so just repeat what you see..)

greetings from bavaria.

[ - ] HughBriss [op] 0 points 1.4 yearsDec 27, 2022 19:48:37 ago (+0/-0)

Holy cow. I could barely see her hands move. She's clearly been doing that for decades and became VERY good on it. Thanks for this.

[ - ] fuck_dickhole 3 points 1.4 yearsDec 26, 2022 15:26:13 ago (+3/-0)

Doughy and chewy seems to imply over worked gluten, maybe try mixing the dough less or looking for recipes that comment on the gluten situation?

[ - ] La_Chalupacabra 3 points 1.4 yearsDec 26, 2022 17:17:39 ago (+3/-0)

Agreed.
Use of an incorrect flour and overworking the dough is the cause of many a failed pasta.

[ - ] HughBriss [op] 1 point 1.4 yearsDec 26, 2022 15:39:02 ago (+1/-0)

That's a good recommendation. I'll look into it. On my side, however, I think I made the dumplings too large. The recipe said to use a teaspoon, but in my haste, I probably put too much on the spoon.

[ - ] paul_neri 0 points 1.4 yearsDec 26, 2022 19:49:40 ago (+0/-0)

I'm sorry, Hugh, I'm not a foodie. My palate is unsophisticated but food is food and while it might look different when it goes in...when it comes out it's all the same. People derive much pleasure from preparing/eating food and good on them but I think the effort that goes into preparing food is staggering. The less time the better in my opinion as one should find more constructive things to do with one's time e.g. a bike ride. I realise I'm in a minority.

[ - ] AmalekTheZOG 0 points 1.4 yearsDec 26, 2022 16:42:35 ago (+0/-0)

[ - ] Anus_Expander -1 points 1.4 yearsDec 26, 2022 18:43:34 ago (+0/-1)

Buy that shit pre-made on Amazon, nigga

[ - ] HughBriss [op] 2 points 1.4 yearsDec 26, 2022 18:59:26 ago (+2/-0)*

I know it's available there, but I try to make my own food as much as possible. I can control the taste, quality, freshness of the ingredients, and texture. Plus I know it's only going have just the few ingredients I use, such as butter, flour, and sour cream. Jarred sauce will have emulsifiers and oils to make it stable for storing in a jar. I don't want any of that stuff.

E: Seems I drifted into making paprikash, but the same principle applies. Whether one is making spaetzle or sauce, the best these days is home made, just for the quality control.