#5,735 in Kitchen & dining accessories
Use arrows to jump to the previous/next product
Reddit mentions of Zoie + Chloe Stainless Steel Spaetzle Maker Lid with Scraper
Sentiment score: 1
Reddit mentions: 3
We found 3 Reddit mentions of Zoie + Chloe Stainless Steel Spaetzle Maker Lid with Scraper. Here are the top ones.
or
Makes quick and easy authentic German dumplingsGenerously sized board lets you make more spaetzle in less timeIncluded scraper presses batter into potHigh-grade stainless steel construction. Dishwasher safeSize: 10.75 inches diameter
Specs:
| Color | Round |
| Height | 1 Inches |
| Length | 10.75 Inches |
| Number of items | 1 |
| Width | 10.75 Inches |
I just made a huge batch of Spätzle. And I can only recommend getting one of these. All the other contraptions are far messier and bulkier and more expensive. I've tried them all and this simple thing works best.
As for Spätzle: Mix Eggs and Water in a bowl. You need as much water as you got eggs by volume. Add a pinch of salt. Add flour until you have the right texture. What you are looking for is a very wet dough which "climbs" up your dough hooks and yet still drips off. Since this is my grannies recipe this is all by gut feeling. Once you are reasonably comfortable with your dough let it rest for at least half an hour. then check the viscosity again. Add flour if needed.
Then you need to heat up water in a pot. It is absolutely important that the water is hot but you don't want hot steam. If you get hot steam you will steam the dough while you are making Spätzle.
Pass the dough through the contraption. Don't use too much dough at once because you want your Spätzle to cook evenly. Fish the Spätzle at the surface out of the water using something like this.
Drop the Spätzle into a pan with melted butter. You are not looking for a lot of heat. You only want to keep them warm. Ideally you will drop them into a pan of very dark roasted onions. That's how I prefer them. If you've got nutmeg, use some of that. If you feel like granulated garlic, use some of that.
As for cheese: use Emmental or similar cheeses. Do not use weird stuff like Cheddar. I made my last batch with equal amounts of Emmental and not-quite Parmigiano. If you feel your cheese isn't quite melting you can pop the whole thing into the oven at a not too hot temperature. Just enough to melt the cheese.
My girlfriend adds cream before the Spätzle go into the oven.
Be careful with the flour you use. None of the self-raising stuff.
There are variation of Spätzle without adding water to the dough. Those are very eggy indeed and I'm not too fond of those.
I am using a "Spätzleblech" like this one: https://www.amazon.com.au/Chloe-Stainless-Steel-Spaetzle-Scraper/dp/B01A59GYNM/
Works fine.
So my dad taught me how to make spaetzle a few years ago and our recipes are close to identical. I love it.
If you have room in your kitchen this is another spaetzle cutter that is extremely easy
Zoie + Chloe Stainless Steel Spaetzle Maker Lid with Scraper https://www.amazon.com/dp/B01A59GYNM/ref=cm_sw_r_cp_api_Dns.zbBZPFJY5
One of the best meats I like is a pork loin that I do with a sweet apple mustard rub/gravy. Apple and spaetzle is amazing.