{"id":14397,"date":"2019-09-04T09:31:28","date_gmt":"2019-09-04T08:31:28","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/09\/04\/spinat-spaetzli-spinach-spaetzli\/"},"modified":"2025-10-29T10:48:56","modified_gmt":"2025-10-29T02:48:56","slug":"spinat-spaetzli-spinach-spaetzli","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/09\/04\/spinat-spaetzli-spinach-spaetzli\/","title":{"rendered":"Spinat Spaetzli – Spinach Spaetzli"},"content":{"rendered":"

Mmmmm…. Spaetzli! Wir lieben sie und sie sind ja auch wirklich nicht schwer zu machen. Und man kann sie mit verschiedenen kleinen Zutaten auch geschmacklich veraendern.\u00a0Ich habe meine mit Spinat veraendert, die schmecken echt wunderbar.
\nMan kann aber auch Tomatenpueree zugeben, dann werden die Spaetzli orange in Farbe. Das sieht sehr schoen aus, macht aber Geschmacklich nicht viel aus.\u00a0Oder faerbt die Spaetzli mit Saffran oder Curry, Randensaft (Rote Beete) geht auch… seid kreativ! Hier findet Ihr das Grundrezept<\/a> ohne Spinat und einen Gratin mit Spaetzli<\/a>.<\/p>\n

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Mmmmm…. Spaetzli! We love them and they actually are not too hard to make. And you can add many different ingredients to make them different each time.\u00a0I used spinach this time and they tasted wonderful!<\/em>
\nYou could add tomato puree, the dumplings will turn orange and give them nice color. They will not taste much of tomato.\u00a0Or you could color them with saffron or curry, or beetroot juice… Just be creative!\u00a0Here you find\u00a0The original recipe<\/a>\u00a0without spinach and a\u00a0Gratin with Spaetzli<\/a>.\u00a0<\/em>
\n\"\"<\/p>\n

Fuer 4 grosse Portionen
\n450 g Mehl
\n1 Prise Salz
\n3 Eier
\n50 g frischer Spinat
\nMilch und Wasser, die Menge ergibt sich beim Mischen<\/p>\n

Mehl in eine Schuesselgeben und mit dem Salz mischen. Die Eier in die Mitte geben und mit einer Holzkelle gegen den Uhrzeiger mischen. Nun nach und nach etwas Milch zugeben und mischen, dann etwas Wasser und wieder Milch, bis der Teig etwa so reisst, wie ein Ruehrkuchenteig.
\nDen Spinat hacken, es ist Euch ueberlassen, wie fein gehackt Ihr ihn wollt. Meiner war bei diesem Rezept grob gehackt, dann wiederum habe ich einmal den Spinat ganz fein gehackt. Beide Moeglichkeiten sind super.\u00a0Den gehackten Spinat zum Teig geben.\u00a0Sobald der Teig eine gute Konsistenz hat, muss mit der Kelle Luft reingeschlagen werden. Je mehr desto besser. Den Teig also solange mit der Holzkelle schlagen, bis er Blasen wirft.
\nDie Spaetzli nun entweder von einem Holzbrett schaben, oder wie ich, durch die Kartoffelpresse direkt in kochendes Salzwasser geben.\u00a0Die Spaezli sind gekocht, wenn sie obenauf schwimmen. Mit der Schaumkelle abschoepfen und mit Kaese servieren. Dazu passt alles was Sauce hat.<\/p>\n

************<\/p>\n

For 4 generous portions:<\/em>
\n450 g Flour<\/em>
\n1 pinch of Salt<\/em>
\n3 Eggs<\/em>
\n50 g fresh Spinach<\/em>
\nMilk and Water, the amount depends on the flour<\/em><\/p>\n

Mix flour and salt together and add the eggs. With a wooden spoon mix anticlockwise.\u00a0Then add some milk and mix, then add water and mix, add again some milk and so on until the dough is as smooth as a cake dough.\u00a0<\/em>
\nChop the spinach. It’s up to you how fine you chop it. Mine was very coarse, but I also once chopped it very fine. Both ways work well.\u00a0Mix the chopped spinach into the dough.\u00a0<\/em>
\nNow you have to beat air into the dough, so with the wooden spoon beat the dough until it is all bubbly.\u00a0<\/em>
\nNow either scrap the dough from a wooden board or like me, use the potato press to disperse the dough directly into a pan with boiling salted water.\u00a0The Spaetzli are cooked when they float on the surface.\u00a0Take them out and serve them with grated cheese.\u00a0They are traditionally served with meat in sauces.<\/em><\/p>\n

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Mmmmm…. Spaetzli! Wir lieben sie und sie sind ja auch wirklich nicht schwer zu machen. Und man kann sie mit verschiedenen kleinen…<\/p>\n","protected":false},"author":5,"featured_media":164134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,85,1280,22,44,77,228,278,23],"tags":[26,50,83,229,279],"class_list":{"0":"post-14397","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-eggs","10":"category-europa","11":"category-vegetables","12":"category-main-dishes","13":"category-switzerland","14":"category-spaetzli","15":"category-spinach","16":"category-vegetarisch","17":"tag-gemuse","18":"tag-main-dish","19":"tag-switzerland","20":"tag-spaetzli","21":"tag-spinach","22":"post_format-post-format-gallery"},"yoast_head":"\nSpinat Spaetzli - Spinach Spaetzli[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/09\/04\/spinat-spaetzli-spinach-spaetzli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spinat Spaetzli - Spinach Spaetzli\" \/>\n<meta property=\"og:description\" content=\"Mmmmm…. 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