Conquering spaetzle

On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings, not
spaghetti.

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the batter's
too stiff, they will be tough. My batter is sticky, but not runny.

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

Quoted message said:

Any thoughts?

Andy

Were they good?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 01:31:33p, Andy wrote in rec.food.cooking:

Quoted message said:

I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp

I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.

I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.

I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.

The spaetzle weren't long strands, rather 1 to 2 inches long.

So maybe I should use the 1/4" holes and make a little stiffer batter.

One problem might be that I only used semolina flour?

Any thoughts?

Andy

Take a look at these...

http://tinyurl.com/dgz6d

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings,
not spaghetti.

Some recipe photos looked like 3-4" long noodles. I was expecting
"plump" kinda/sorta. As they came out of the ricer they broke off under
their own weight.

Quoted message said:

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer
batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the
batter's too stiff, they will be tough. My batter is sticky, but not
runny.

I guess mine was about the same. That middleground where you can't knead
it or make pancakes with it!??

Quoted message said:

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

I'll use a/p flour next time.

Quoted message said:

Were they good?

They tasted great to me but I've never had spaetzle before today, so I
have nothing to measure them against.

Thanks,

Andy

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings,
not spaghetti.

Some recipe photos looked like 3-4" long noodles. I was expecting
"plump" kinda/sorta. As they came out of the ricer they broke off under
their own weight.

Quoted message said:

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer
batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the
batter's too stiff, they will be tough. My batter is sticky, but not
runny.

I guess mine was about the same. That middleground where you can't knead
it or make pancakes with it!??

Quoted message said:

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

I'll use a/p flour next time.

Quoted message said:

Were they good?

They tasted great to me but I've never had spaetzle before today, so I
have nothing to measure them against.

Thanks,

Andy

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

The spaetzle weren't long strands, rather 1 to 2 inches long.

They're not supposed to be long strands. They're little dumplings,
not spaghetti.

Some recipe photos looked like 3-4" long noodles. I was expecting
"plump" kinda/sorta. As they came out of the ricer they broke off under
their own weight.

Quoted message said:

Quoted message said:

So maybe I should use the 1/4" holes and make a little stiffer
batter.

The holes in my spaetzle maker are about 1/4" in diameter. If the
batter's too stiff, they will be tough. My batter is sticky, but not
runny.

I guess mine was about the same. That middleground where you can't knead
it or make pancakes with it!??

Quoted message said:

Quoted message said:

One problem might be that I only used semolina flour?

Never tried it, I dunno. I use all-purpose flour.

I'll use a/p flour next time.

Quoted message said:

Were they good?

They tasted great to me but I've never had spaetzle before today, so I
have nothing to measure them against.

Thanks,

Andy