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.
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.
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.
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.
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.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
They tasted great to me but I've never had spaetzle before today, so I have nothing to measure them against.
They can also be a short noodle-like shape. I saw one of those old "Greatest Chef's" episodes where a real old-world cook was making spaetzle by scooping a big lump of dough on a spatula or wide spreading knife and then with another knife cutting/scraping off little threads of dough into the boiling water. The pieces were cut on the diagonal and were more noodle-like than dumpling-like in the raw. But, it appears the noodles shrink up in the boiling water so the results is a dumpy noodle.
