Spätzle maker

A hopper or press over boiling water: the little dumplings a German Sunday still expects.

Also called spätzlepresse, spaetzle hopper · From Swabia and the German south

A metal Spätzle press over a pot of water with a bowl of egg batter and nutmeg.

The journey

Spätzle are batter, not pasta rolled on a board. Swabian and Bavarian kitchens push a thick egg dough through a hopper, a press, or a board-and-knife into salted water. The tool is how a soft dough becomes a side dish for a roast.

A colander with large holes can stand in. The dedicated press is what a German drawer still holds.

A 1740 map of the German lands — the south whose Sunday still wants Spätzle. — Johann Baptist Homann, map of the Holy Roman Empire (1740) · Public domain. Source

In the kitchen

Batter should ribbon, not pour. Work in batches. Shock or toss in butter as soon as they float.

The German volume's roasts assume a bowl of these on the table. Keep the water at a roll.

Used in these ComidaTime kitchens

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