The Ironic Chef
New member
I made up a nice stew tonight and wanted to make up some Spatzels to go along with it. I have tried to make Spatzels numerous times without having very much success. Tonight wasn't any different.
My birthday was yesterday and as requested I was given an 8 quart Calphalon stock pot with a two piece strainer inserts. I figured the holes in the strainers would work pretty good for Spatzel judging the recipes I have been checking out on making them. All I did was make a mess.
When I was over seas in Germany I had the best Spatzel of my life. The noodle was like a short spaghetti noodle but lighter. I would love to make Spatzel like that.
Does one have to have a Spatzel press or is there a trick to making them? My batter was just a bit thinner than a pancake batter. When the batter hit the water I had more of an egg drop soup than I did a Spatzel. If anyone has some advice I would greatly appreciate it.
My birthday was yesterday and as requested I was given an 8 quart Calphalon stock pot with a two piece strainer inserts. I figured the holes in the strainers would work pretty good for Spatzel judging the recipes I have been checking out on making them. All I did was make a mess.
When I was over seas in Germany I had the best Spatzel of my life. The noodle was like a short spaghetti noodle but lighter. I would love to make Spatzel like that.
Does one have to have a Spatzel press or is there a trick to making them? My batter was just a bit thinner than a pancake batter. When the batter hit the water I had more of an egg drop soup than I did a Spatzel. If anyone has some advice I would greatly appreciate it.