Review on 🍽️ Stainless Steel Spaetzle Maker by Norpro - Model 3129 by Stephanie Fields

The highlight is that the result is amazing. And so that the handle does not melt, as some warn. This is a well-made tool. It doesn't produce the long, broken spaghetti spaetzle that comes out of the original German tool that looks like a garlic press (and costs 3-10 times as much). Instead, you get fresh chickpea-sized pasta that Mario Batali prepared in his kitchen. Continue reading the recipe. But first, watch out: wash immediately after use so you don't have to scrape off dry dough in the future. flour, 2 eggs, 2/3 cup milk) or double the number of eggs. If you look at the recipes in German (spätzle rezept), the recipe will be more like the latter, but the tool used is a silicone pan attachment. - lobed slate. Read: not this tool. It is impossible for this tool that the dough is so wet. So stick to the recipe on the packaging. As a meal for two, I use 2/3 of the recipe. (But only so as not to overeat, otherwise it would be.) I also add fresh herbs to the dough (chopped parsley, green onions, thyme, tarragon, dill, whatever is handy). The most important thing is the dough. Consistency and tension, and that's more than just the moisture content of the dough. On this point, too, people do not agree; Some say don't stir and others say knead for 15 minutes. I like fresh pasta with a spicier flavor, so I make the dough in a Ninja food processor and "knead" it for 2-3 minutes until I start to see tiny bubbles in the dough as it expands. (By the way, before kneading the dough, boil water and salt it.) Regardless of the desired consistency, as soon as the dough is kneaded, immediately take it out and put it in a small (not flat) bowl. I let it sit for at least 15 minutes after mixing so it gets a little stickier. I sauté the onion in a pan with salt and pepper, add the vodka sauce from the jar and set aside to simmer. Don't overcook the onion. Then I cook the pasta in a separate pot. Reduce the heat so the vapor doesn't burn you. Dampen the tool with cold water. Put the dough in a square box; It will be sticky but wet enough that it will slowly fall through the hole but not drip all the way down. Watch the time. Hang the other end of the tool on the pan and move the box back and forth. Always keep an eye on the clock so you don't overcook the spaetzle. Drain and add directly to the simmering sauce. Add some nutmeg, parmesan and other herbs and voila! Delicious is served. I'm not sure I'll ever buy boxed pasta again.