Spätzle.

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I had a weird, and I will admit, very bad idea on a new way to make spätzle. I used the meat grinder attachment for my kitchen-aid (without the blade obviously) but of course the holes are too close so ends up just a big glob. So my question is for anyone who makes it, how do you do it? Perforated hotel pan, colander, pastry bag, hand roll, special spätzle maker? I used perforated hotel pan when in a pro kitchen, but don't have one at home. Wondering wether to purchase one or SE alternate method since I rarely make it and don't need hotel pan at home
 
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Thanks phatch. That looks perfect, but it is a pretty expensive one trick pony. Have you used it? Is it that much better than a perforated hotel pan?
 

phatch

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I own it. Works the best of anything I've tried. It stores well, about like a pot lid. It will last forever.
 
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You could buy a metal pie pan and drill a bunch of holes in it for a lot less. I have used a colander a couple times.
 

phatch

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You could buy a metal pie pan and drill a bunch of holes in it for a lot less. I have used a colander a couple times.
The pie pan would be a struggle to hold over the pot being so much smaller than any but a small pot which would not be good for cooking spaetzle. 

This one nests into different size pots and stays put. Sure, even the scheib's/planes/presses are cheaper and there are other alternatives. I've done it with a large bore ricer. But they don't work as well.  

Yes, Kuchenprofi brand isn't cheap. Their grater style maker is the same price as the plate. You can buy other brands in the grater style for quite a bit less. I've never had good luck with that method of making them though. 
 
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You could buy a metal pie pan and drill a bunch of holes in it for a lot less. I have used a colander a couple times.


Try a perforated pizza pan. Take a screw driver and "lift" up each hole so it behaves like a grater. Take some 220grit sandpaper and smooth the surface. Use your hand to rub and force the dough through. When the spaetzle swim up from the boiling water, scoop them off and shock in cold water.
 
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I own it. Works the best of anything I've tried. It stores well, about like a pot lid. It will last forever.

I'm sold. That design is genius. I will get it. Any recipe/ cooking instruction tips you care to share while we are on the topic?
 

phatch

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I like a slightly thinner batter than most of the recipes make so I add about a tablespoon and a half extra liquid. Makes it press fast and easy. Could also just be the low humidity where i live that I'm correcting for.

2cups flour
4 eggs
Between 1/3 and 1/2cup milk so batter has some extra slump to it
2 teaspoons salt

That presses through the plate into the boiling water in two or three batches fast enough tojust cook it all at once
 
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I have a plain old colander that I used a metal drill bit on to open the holes just a little bit more. Works great.
 
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+ + + 1 1 1 ^ ^ ^   ZEN and the art of colander usage...........................           /img/vbsmilies/smilies/laser.gif/img/vbsmilies/smilies/rollsmile.gif
 

phatch

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...a slotted spoon or a potato ricer.
When I used a ricer, they  often formed a lumpy connected mass. For those that want to pursue this technique do you have any suggestions or recipe tweaks?

I once tried my cheapo food mill. That was not successful. 
 
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What is the best length for each piece? I have seen between 1/2 inch and over 2 inches. What I have made in the past was on the shorter side, but I wondered if a little more length made it more special?
 
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So this thread and another the other day that involved rouladen sealed the deal for tonight's dinner.

Pics in the what's for dinner thread.
 
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