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Post by charlie on May 10, 2012 5:08:54 GMT
I don't have a press for these yummy noodles. My Grandmother used to just cut them from her hand. Unfortunately I'm a klutz and libel to slice my fingers off. Suggestions please. Rolling them and cutting really isn't my forte' either. I want the puffy short ones.
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Post by hwinpp on May 10, 2012 5:40:18 GMT
Yesterday I saw a programme where they were scraped though some kind of strainer. The result looked pretty good.
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Post by Deleted on May 10, 2012 6:52:27 GMT
I just buy them at the supermarket. Even though they are considered to be an Alsatian speciality here, they are available everywhere -- at least in the north.
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Post by charlie on May 10, 2012 9:01:17 GMT
I have a lovely pork tenderloin, for saurarrbraten, braised sauarkraut and I'd planned on the noodles to round it off with. Looks like I'll be punching some holes in a can and pushing the dough through. No worries, necessity is the mother of invention. It's that or slicing my fingers.
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Post by auntieannie on May 10, 2012 16:06:50 GMT
you mean the ones made with a rather liquid dough? if you put a bit of dough on a small flat plate, you should be able to separate it in bits with an implement that isn't a knife, by separating the bit you want with said implement and letting it slide into the boiling water before you separate more dough from the mass on the plate. um... I don't make sense, do I? Although what she uses there looks very much like a grater. upside down. (it's poshified with a plastic box on top but you should be able to get the dough through the grater little by little.)
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Post by auntieannie on May 10, 2012 16:16:04 GMT
goodness me, is this the cutting you mention? mom does something similar but much thicker than that. what I was trying to say above was that if you use a small chopping board or a plate and you just push however much dough you want in the water, tearing it away from the rest of the dough, you should be fine. good luck! hoping you'll find a non-sharp implement to make your spatzle!
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Post by fumobici on May 10, 2012 19:54:07 GMT
I had spatzle as a kid made with a grater it works fine. I think the technique was inspired more by the Swiss take on the dish than the Alsatian as I know my father's wife learnt to make it in Switzerland.
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Post by Deleted on May 10, 2012 20:13:54 GMT
Now you made me look for a French video about this. The one below seems good to me, particularly because the cook seems to be a total klutz and yet she manages to make them anyway.
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Post by bixaorellana on May 14, 2012 1:12:33 GMT
Someone tried to explain the upside-down grater technique to me. I remain mystified.
Charlie, I have one of those graters that comes with its own shallow plastic bowl, if you want to borrow it.
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Post by Deleted on Jan 17, 2014 21:53:44 GMT
I was looking for another thread and was dismayed to be reminded that I am all out of spatzle!
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