A kind of gleanings of my visit to Stuttgart: noodles, or sparrows are Knöpfle the epitome of the Swabian cuisine and the essence of the Swabian cuisine tradition. Noodles are the Swabian Favorite meal and even a good tongue-twister: z'schpät hash dei Schbätzles-Bschteck bschtellt ? (Have you ordered your pasta cutlery too late?).
For me are good spaetzle with roasted fresh brown bread crumbs sprinkled a treat. Since I do without even liked to any sauce.
noodles for centuries, are the basis and pillar of the Swabian cuisine. Even in medieval representations of the Swabians are ready to buy a spaetzle board. This is the kitchen appliance in which the dough from flour, water, salt and eggs with a special knife or Scraper is scraped into boiling water, until the noodles have those flabby consistency, which can be loving caress of the sauce ... "said Thaddeus troll.
past, when the young would-be Swabian housewives learned no later than 10 years, the pasta making from her mother or grandmother because noodles have yet to use a sharp wide blade of a wet wooden plank cooking water scraped. Those who had this procedure was practiced long and often enough, which is also fixed.
Easy does it but with special tools, all of which were devised by Swabian inventors. Schwäbinnen rights but women keep producing such noodles tortured for unfit.
There discussions also concerned the origin of the name of noodles. One theory is that the word came from the Italian noodles spezzato , which means pieced Sliced That means native Swabia point far from him. Since they tend to be more like the version that the noodles were called first, sparrows, as long as the dough before it was scraped from the board, were placed by hand or later formed the spoon and small pieces of dough into boiling water. The dough in the hand was associated with a sparrow in name, and first the noodles were called then sparrows - and were correspondingly larger.
Knöpfle are closely related to the noodles. Both are from the same dough. The Knöpflesteig is more fluid. Knöpfle are in contrast to the elongated spaetzle, short, round and small. They are often made with a Knöpflesieb or sparrow model.
As with all popular dishes there is no obligatory recipe for noodles and Knoepfle. Even by the number of eggs that come to a pound of flour varies, 4 to 8 It is very demanding Schwäbinnen give that refrain when Spätzle the water and as many eggs to the dough, take the flour as assumed.
I do not Swabian mother or grandmother had, not even a Swabian mother, I make my noodles from a recipe by Thaddeus troll.
This nice young man who is a professional and especially for me to pare noodles, was so fast that my camera came along.
noodles after Squidward Troll
500 g flour
5 eggs
1 / 8 l water
salt
Man beats the eggs into the flour, add one teaspoon of boiled and poured with stirring into the water.
The dough will now be able to edit the spoon, until bubbles (not the dough on the hands) are formed and he is tough on the one hand, on the other hand, can take off but good.
It eliminates a small amount of dough on a wet noodles board and scrape with a knife or scraper noodles even, very thin slices in boiling Sazlwasser. Immerse the blade from time to time in cold water so the dough does not stick.
When the spaetzle float to the surface they are fished out with a slotted spoon and cold quenched to prevent them from sticking together.
noodles can abschmälzen, ie roast with brown butter and toasted bread crumbs, pour in butter and pour over with beaten egg until the egg is laid. You can mix the dough with cheese, liver or spinach and then cheese gets liver or spinach noodles. Naked noodles are valued as a popular accompaniment to braised beef, venison or roast all over Germany.
The combination of lentils, noodles and Saitenwürschtle is almost the Swabian national dish. Of combinations of noodles and sauerkraut or dumplings and green beans and noodles with mashed potatoes, I could never get used to. A Gaisburger march, noodles and potato wedges combines a nuptials seemed foreign to me at first. But now I like him.
liver spaetzle
250 g flour
2 eggs
250 g chopped veal or beef liver
fine parsley and marjoram
make salt, nutmeg and freshly ground black pepper
some water
and 12 tablespoons butter, for oiling
From the ingredients into a firm, smooth dough. He proposes as long as, until it bubbles. marjoram, parsley and feeding ü Gen., cover and leave the dough rest for an hour.
a saucepan full of water to a boil brngen. Cross out the wet noodles board 2 to 3 tbsp batter. scrape with a broad knife or with the spaetzle scraper narrow strip of the pot of boiling salted water. If the first liver dumplings float on top, remove with a slotted spoon. Keep warm.
Melt butter and liver dumplings to oiling. Who's like, you can eat his liver dumplings with a good portion of crispy fried brown onion rings.
We eat the liver noodles lettuce with a vinaigrette made from cold-pressed sunflower oil, lemon, a touch of garlic and fresh herbs .
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