{"id":15238,"date":"2023-02-19T04:13:54","date_gmt":"2023-02-19T04:13:54","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/02\/19\/handgeschabte-spatzli\/"},"modified":"2024-04-14T16:41:39","modified_gmt":"2024-04-14T08:41:39","slug":"handgeschabte-spatzli","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/02\/19\/handgeschabte-spatzli\/","title":{"rendered":"Hand scraped Pasta Dumplings"},"content":{"rendered":"\n
\"Handgeschabte<\/figure>\n\n\n\n
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Hand scraped Pasta Dumplings\/Sp\u00e4tzli<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n There are several ways to make Sp\u00e4tzli or Chn\u00f6pfli! Sp\u00e4tzli are more elongated drops or strips, Chn\u00f6pfli are small round drops. The drops are made by pushing them through a perforated sieve and letting the rather liquid dough drip into the boiling water. The Sp\u00e4tzli are made by pushing a thicker dough through a spaetzli strainer or press or scraping it off a wooden board. \n

\n\t\tI show you here how to scrape the Sp\u00e4tzli, but here you can also see how to make Chn\u00f6pfli\/Sp\u00e4tzli,<\/a> without a board. Something about the name, in Germany all these pasta dumplings are called Sp\u00e4tzle, here in Switzerland they have different names.\n <\/div>\n
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Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
55 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t
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    250 g Flour (or 50% wheat flour and 50% fine durum wheat semolina, this will make no lumps)<\/p><\/li>\n\t

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    2 Eggs<\/p><\/li>\n\t

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    \u00bd tsp Salt<\/p><\/li>\n\t

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    1 Bunch Parsley<\/p><\/li>\n\t

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    100 ml Milk<\/p><\/li>\n

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    50 ml Water<\/p><\/li>\n\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

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    Instructions<\/h4>\n
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    1<\/div>\n
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    Step 1<\/h4><\/div>\n
    Puree the bunch of parsley with the milk and water.\n <\/div>\n <\/div>\n <\/div>\n
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    2<\/div>\n
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    Step 2<\/h4><\/div>\n
    Then mix the flour with the salt, eggs and liquid and beat well. Let it rest for 30 minutes.\n<\/div>\n <\/div>\n <\/div>\n
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    3<\/div>\n
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    Step 3<\/h4><\/div>\n
    Meanwhile, bring a pot of salted water to a boil. Then turn heat down slightly.\n<\/div>\n <\/div>\n <\/div>\n
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    4<\/div>\n
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    Step 4<\/h4><\/div>\n
    Provide a wooden board and a metal scraper (or knife). In addition, provide a strainer in a soup plate. You also need a strainer and a bowl with a piece of butter in it. You should have everything ready, because when you’re scraping, you don’t have time for anything else!\n<\/div>\n <\/div>\n <\/div>\n
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    5<\/div>\n
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    Step 5<\/h4><\/div>\n
    Dip the wooden board and the scraper briefly in hot water and put a big spoonful of the dough on it. Spread thinly with the scraper down toward the end of the wooden board. Now use the scraper to scrape narrow strips of the dough directly into the water. (See video)\n<\/div>\n <\/div>\n <\/div>\n
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    6<\/div>\n
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    Step 6<\/h4><\/div>\n
    Once the spaetzli float to the top, use the strainer scoop to skim out of the water into the strainer in the soup plate and then place in the bowl. Serve with grated cheese and a sauce with or without meat.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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    Notes<\/h4>\n Sp\u00e4tzli are delicious!!!! <\/div>\n <\/div>\n\n\n\n
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