400 Grams Flour, sifted
1 Teaspoon Salt
2 Tablespoons Greiß (Cream of Wheat)
125 Milliliters Water
4 Medium eggs
75 Grams Butter
1 1/2 bags of shredded cheese, preferrably Mozerella/Gouda mix
1 Cup hot water
1 tsp Vegtable granuales (like bullion)
Preheat oven to 200°C/390°F
Sift flour, Greiß and salt together in a bowl. Make a well in the four mixture. Pour eggs and water into the well, then beat with a wooden spoon until blended. Add a little bit more water if necessry so the dough is slightly sticky yet is still elastic and stiff. Let sit between 5 and 15 minutes.
Bring a large pot of salted water to a boil. Once the water begins to boil, you can start making the Spätzle.
Using a Spätzle maker, put the dough into the center and move the maker back and forth to form the noodles. Press the noodles into the pot of boiling water. Cook the noodles in the water for about 5 minutes, or until they rise to the surface. Lift noodles out using a slotted spoon.
Put noodles in a casserole dish. Mix the cheese into the noodles. Put the veggie granuals into the cup of hot water, pour into casserole dish with the noodles. Mix well.
Place dish into the oven for 10-15 minutes. Take out and enjoy a very yummy dish!!
Cooking Measures
1 ounce--28.3 grams
1 gram--.35 ounces
1/2 cup--120 milliliters
1 cup of all purpose flour--113 grams
1 cup butter--226 grams
I hope you are able to try this dish out. It's absolutly fabulous! My friend Kim and I went to a baking class today, and this was one of the dishes they taught us how to make. This is a traditional german dish. You are offered spätzle with all meals. It's one of most people's favorite things to eat. If you don't want to make cheesy spätzle, omit the shredded cheese and bullion with water. I prefer the cheese, but both are delicious! One of the main differences in the way the germans cook in comparison to the way we cook in the states, is that they weigh everything. You cannot cook over here without a scale. I put in the conversions the best I could at the bottom, so if you do try it, you can do it without really weighing it. Also, instead of the round spätzle pan that goes over the top of the boiling water, you can use some type of noodle press. The traditional spätzle is shorter and fatter noodles, but having longer noodles is totally okay too! I wasn't able to get the picutres yet of the stuff we actually ate today, but I'm hoping to get them soon. I really hope some of you are able to try this!!
3 comments:
I can hardly wait to try to make this! I tried to make something like it once when you were young by pressing noodle dough through a sieve. It wasn't too good. Thanks for the recipe and post more, please. Love, Mother
Wow! Thanks for the recipe! I hope that you learn lots while in Germany...so you can make stuff when you come back or to visit!
12 1/2 weeks now! You are really progressing now!
What a cool recipe! I have to be honest, I am really one that has to watch how something is being made first.... I will have to watch you make this one or have Lawrence help me try to do it. It just looks really yummy, especially with cheese! How fun to take a cooking class! You are getting to have so many cool experiences there. Hope you're feeling good today! Love ya!
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