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Norpro 3129 Stainless Steel Spaetzle Maker
It's easy to turn out those delicate German egg dumplings with this spaetzle maker. Flat, sliding spaetzler with square hopper gives you the perfect size every time. Durable stainless steel construction with a soft santoprene grip handle. Dimensions: 12"
Spaetzle Recipe
500 g flour
5 eggs
150-200 mL water
salt
All ingredients are mixed using hands or an electrical mixer.
Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
A large pot with salted water is boiled.
If using only a board a spoon of dough is swept over the kitchen board with the grater and then small pieces of the dough is cut/grated with the grater into the hot water. If using a spaetzle-maker, a spoon of the dough is put into the maker and pressed through the holes into the water.
The spaetzle are done when they rise and swim on the water surface.
The spaetzles can be removed from the water with a slotted spoon and put into a bowl.
A thin layer of shredded cheese is put over the noodles.
The procedures is repeated until no dough is left.
Onions are cut, sautéed with butter, and put over the spaetzles.
Features: This is an authentic German sauerkraut and is imported from Gundelsheim. Sour cabbage is known to have been eaten by Chinese laborors building the Great Wall over 2,000 years ago. It eventually found its way to Europe where it was adopted by the Germans and Alsatians. The first kraut description appears in "Le Tresor de santi" written in 1607, when it was described as shredded cabbage, packed in layers of salt and spices. Today the same technique is used with the combination of cabbage, salt, and spices allowing the mixture to ferment.
Since the classical period, cabbage has been valued for its healing properties. Sailors noticed that it helped prevent scurvy, and we now know that the acidity helps to preserve much of the Vitamin C in cabbage.
The uses of sauerkraut are endless- perfect with all kinds of meat from knackwurst to ham to goose; excellent with flakes of gruyere; splendid with coriander seeds, juniper berries apples, wine, cranberries; and as always, delicious with beer.
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