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!
HughBriss 0 points 1.4 years ago
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.