TRYING TO MAKE GERMAN SPAETZLE (German "mac & cheese")
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Everything you want to know is here!⤵︎ Can I get a thumbs up for the dang pumpkin skin on my lip and my hair looking green in …
Can I get a thumbs up for the dang pumpkin skin on my lip and my hair looking green in this lighting? (my life is a hotmess I tell you lol). Also…. Can we just laugh at the camera angles in this video! Getting rid of the "fails" in this video I would like to say that German Käsespätzle is a lot easier to make than I thought it would be 😱
Ich liebe die zwei verschiedenen Kameraeinstellungen!
Looks good when should i come over for dinner? 👍👋
SPÄTZLE – Dumplings, mac n cheese!?! 🤣 D/A/G
Never knew how to make Käsespätzle – now I do, thanks to you! Looked very yummy at the end 🙂
The change from camera direction in the begging of the video adds some humor not sure why 😂
Your Käsespätzle looked very good. now I'm hungry!
Where I live (West Austria) Käsespätzle is the main course. And believe it or not, it's common here to serve Käsespätzle with potato salad… and there are people out there who serve Käsespätzle with Apfelmus / applesauce
Ooops – is this a cooking show?
We make Nokedli. That's the Hungarian "Spätzle" so to say. I love to eat them. Even without cheese. I can cook the, no problem. Did it for years, but still haven't figured out, how to clean up afterwards, without throughing away at least one sponge afterwards. Does anyone have a solution?
I know, you guys in Bavaria are a little bit more relaxed on that, but for a Schwabe, the only way to make them is to scratch them by hand. No Soätzlehobel no Spätzlepresse, none of this. https://youtu.be/-Y6Ga9hMm4Y
etz bin i hungry 😉
not the best knöpfle "hobel". and the dough needs more water or milk.😅😅 and btw. its a regional recipe. not typical for complete germany.
Grüße aus Düsseldorf 🍀
SO WHAT………How does it taste? You must schon saying, how does it taste! Thats the Sinn of cooking! How do we know, ob you make everything richtig? If everybody repairs some Zeugs and say its finish, than we want aber auch looking if the gerät works!
Maybe put in a teaspoon or two of sour cream or creme fraiche to the Spätzle-cheese mixture alonglide a sprinkle of milk, it will for sure elevate the taste.
Oh and when using pumpkin seeds on a salad, then use pumpkin seed oil as well, it's delicious beyond imagination 🙂
I’ve never had Käsespätzle but I guess that I’ll try them next time when I’m in Bavaria! They’re not very common in the Part of Germany where I live ! Yours looked delicious and now I would like to have some at midnight lol
Like your hair color 😊
Bavarian spaetzle can be made with a slicer, Swabian must be scraped from the board with a spatula. My grandmother was from Stuttgart, so I know that. However, there are not many left who can do that. I learned it from my grandmother.
I've seen a lot of correct things in the comment but some stuff I dare to correct. First of all is the expression "Käsespätzle". That makes me cringe. The area most famous for the dish is the Allgäu and there it is called "Kässpatzen". Of course Spätzle is a Swabian thing and the last time I checked the Allgäu was a part of Swabia but to mix the little droplets with cheese is typical for the Allgäu. Using Gouda is another strange thing. It should be Swiss cheese at least, best would be Allgäuer Bergkäs (I think you see a pattern there). The mix mentioned below is correct 1 egg per 100g of flour (preferable Spätzlemehl or at least Doppelgriffiges Mehl). I usually use a mix of mineralwater and milk but that is a matter of preferance. At last but not least there have to be onions with the dish, plenty of roasted onions. The more onions the better, parsley is something you can throw on but I don't think it necessary.
Anyhow: an Guete
iirc Schaumlöffel is "strainer spoon" in english
if this is the start to "German cooking with Hayley", you need to learn one thing:
"Ich hab das hier schon mal vorbereitet"
Firstly: Spaetzle is a local food from / in Swabia and not common in the North of Germany. Stuttgart being arguably the Spaetzle capitol.
As some commenters have posted: the real way to make them is "geschabt". Forget the Spaetzlereibe that is just an (albeit minor) industrialized way to make them. There is an even more contemptuous tool reminiscent of a ricer which makes "Gedruckte". Any upstanding Swabian will only accept "Geschabte". The quarrel between Gedruckte and Geschabte is equal to being a VfB Stuttgart or TSG Hoffenheim fan. It is mutually exclusive, a religious matter of utmost and irreconcilable differences.
But how to go about it in the US?
You go to Home Depot or Lowes and get a spatula, you know the thing you spackle holes in your drywall with. A 5 inch works for me, It runs around 89 Cents. The cutting board is a bit more difficult to find. It has to be wood, have a tapered end and an extension/handle so you can hold it over the boiling water without burning your fingers. Check at Ikea or Bed, Bath and Beyond. Then you put a good slap of dough on the board, flatten it out and start to "schaben". Every Spaetzle (and thank you for the correct pronunciation: it is Spaetz-L-E not Spaitsel) will be of different shape.
The onions should be well carnalized, add a little brown sugar while they are in the pan. There are slight variances on dough recipes and the cheese is also personal preference, you might want to check http://www.spaetzle.de/
Vielleicht serviert manch eine Gastronomie Käsespätzle als Beilage. Normalerweise werden jedoch Spätzle ohne Käse als Beilage serviert. Käsespätzle für sich sind mit Salat eine vollwertige vegetarische Hauptspeise, die nicht auch noch Fleisch benötigt. Mir und ich denke auch den meisten wäre das einfach too much.
BTW. Spätzle sind mehr eine Nudelart als Knödel. 😉
In Austria, the cheese spaetzle are normally eaten with a green salad with a vinegar oil herb dressing. As a side dish you will find Käsespätzle hardly or not at all. It is always a main course. Spätzle, so no cheese spaetzle, are againrum gladly times a side dish. Our 14 year old son likes to make the spaetzle with a little help from me. With the grater, it's not so easy, mess preprogrammed, so we are thinking of buying a press.
I was hungry today, I saw your video thumbnail, and I knew what I would have for dinner. "Cheese Noodles" is something that me and my wife usually make once a month (we live in California). We use Gouda cheese (thankfully Costco has it), 125g flour per person, a pinch of salt and about 2/3 eggs per person (round to nearest egg) and that is all. Once the noodles are made, drain, put back into the warm pot and add 75g of grated Gouda per person and stir. Serve, put some oregano on top and maybe some cut up grape tomatoes. That is how we do it.
In the Black Forest Area they take a Spätzlepresse/ Kartoffelpresse. I like the Spätzle fresh and not roastet in the pan. When you have a rest of Spätzle next day, roast them in the pan and do in a other pan some oil and roast some "Paniermehl" and do it on top the Spätzle.
Liebe Haley, danke für dein Video. Du hast auf traditionelle Art Käsespätzle hergestellt! Thumps Up, cause i know You Love Käsespätzle. Not as easy like People think. My Favoriten * Like Mac n Cheese only better*