Spaetzle (Spätzle) Recipe | Magnolia Days (2024)

FAQs

How long does spaetzle keep in the fridge? ›

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

Drain the spaetzle from the ice water into a colander and let sit until the spaetzle is well-drained. 7. Reheat spaetzle in a large sauté pan by frying with a little butter or olive oil and a splash of water. If you prefer buttery spaetzle add a few nuggets of butter to the pan at the end of reheating and toss to coat.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

Refrigerate spaetzle in a covered container for up to 4 days. To reheat leftover spaetzle, melt a tablespoon or more of butter in a skillet over medium heat. Add the cold spaetzle and cook, stirring, until hot. Add a little water if the spaetzle sticks together.

Dry Pasta. Pasta won't spoil easily because it's a dry product. You can use it well past the expiration date, so long as it doesn't smell funny (egg pasta can produce a rancid odour). Generally, dry pasta has a shelf life of two years, but you can typically push it to three.

To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

Using the microwave

This is the best method to reheat leftover noodles or pasta in its sauce or in a finished dish from the day before. To do so, you just need to place the pasta in a microwave-safe container (such as a glass bowl) and heat it up for a few minutes at medium power.

As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

The “soft egg” only makes sense if you know that the German word for eggs, “Eier” also means “balls”. It's not only German but Universal.

What type of flour is best for spaetzle? ›

You can make spätzle with only rye flour, but they will look better if you add some wheat or spelled flour. Rye flour should be very health-promoting. Whole-wheat flour does not have a type designation, because this is where the whole grain is ground.

Compared with Italian pasta dough, spaetzle dough is softer and moister. That's why you can't roll it out. Instead, spaetzle are squeezed through a press, shaved off the edge of a board or sliced straight into the boiling water. Afterwards, the simmered spaetzle are drained and then fried in butter.

Spätzle are the "Swabian pasta". No one knows exactly, but the assumption is obvious that just as the pasta and the spaetzle in Italy have their origin. Pasta, however, has made the triumphal procession all over the world, while spaetzle on the way from Italy to the whole world probably got stuck with the Swabians.

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.

Storing fresh homemade noodles

While these noodles can be stored in the fridge for a day, ideally they are best consumed within the first 18 hours. After that, they begin to oxidize, discoloring from that lovely yellowy-white to an unappetizing greenish-gray.

In the fridge, prepared ramen will expire within two to three days and will need to be discarded if not eaten within that time window. When it comes to dried ramen noodles, there are several different varieties, each with slightly different time limits when it comes to shelf life.

Cooked egg noodles should be consumed within 3 to 5 days when stored in the refrigerator. Leaving cooked egg noodles at room temperature for more than 2 hours is not recommended, as bacteria grow rapidly between 40 °F and 140 °F, raising food safety concerns.