Swiss Apple Pasta

fx

Wed, 16 Mar 2016 12:32:34 GMT

Good idea thanks

Kazim

Sat, 18 Feb 2012 22:34:22 GMT

DRIED MANGO IS HEAVENLY!! YAY for a hanubsd approved meal I am SURE my hanubsd would approve of that meal too, it looks incredible! I think apples and chicken sound amazing together!

Matthew

Thu, 27 May 2010 20:27:22 GMT

I tried your recipe, but it didn"t turn out very well. I think I may have used too much apple juice in the dough. How much liquid is one glass supposed to be in imperial measurements? I tried one cup, but the dough seemed a little too runny.

I"ll try it again soon though, hopefully with better results.

Susan Kline

Sat, 6 Feb 2010 18:29:45 GMT

I love your recipe and will be sure to try it. I grew up eating spaetzle (our family"s way of spelling it) and forgot how much I enjoyed it. My grandmother and her sisters made it and it was delicious. Their heritage is Swiss and a grandmother from Alsace Lorraine which I"m told varied between French and German. We never had a dessert version and I want to use yours. It sounds and looks so very good. The dishes I remember where the spaetzles were added were sauerbraten and pork with sauerkraut. Delicious!. Thanks so much for sharing and giving me a trip down memory lane! And I love your pictures. I think they add a great deal to the recipe. Regards, Susan

nameShirley Freed

Sun, 17 May 2009 20:09:02 GMT

This appears to be a recipe I should like to try. Why am I unable to download the last half (?) of the recipe"s instruction?

fx

Wed, 22 Apr 2009 10:30:53 GMT

Well done Claudio, good luck with your first batch of apple spaetzli!

Claudio Czapski

Tue, 21 Apr 2009 01:48:51 GMT

Hi Fran�ois
I was just looking for sp�tzle scrapers and I found one almos identical to yours, made by Fissler in Germany. Available in several stores (such as Galeria Kaufhof) for about 30 euros.
Claudio

fx

Tue, 13 Jan 2009 07:16:35 GMT

Karen I hope that Christmas brought the requested spaetzle maker!

fx

Tue, 13 Jan 2009 03:23:50 GMT

Kim, in fact you can order the spaetzle grid from Amazon, I put a link in the article. Have fun!

Kim

Thu, 1 Jan 2009 11:47:47 GMT

I have just discovered spaetzle in general.

This looks so yummy.

Wonderful article with great pictures.

I"m off in search of the spaetzle tool you used.

Thanks for sharing.

Karen Bonfantini

Mon, 29 Dec 2008 11:32:20 GMT

So glad I stumbled upon your website. I have never had spaetzle, but after seeing your recipe, I requested a spaetzle maker for Christmas. Made it yesterday and it was wonderful.

fx

Thu, 23 Oct 2008 02:38:47 GMT

Don, I regret to inform you that HDR is not edible but rather a digital photography technique where several pictures of the same thing are stitched together to provide more details in the shadows and highlights. You take a very dark picture, a normal one and a very light picture, and by combining them you get to show more than the camera can normally see without clipping to black or white because there is just too much or too little light.

don siranni

Tue, 21 Oct 2008 16:15:29 GMT

Fx: before I try this-what"s HDR? I can guess,but can"t think of actually what could be,and I thought I knew intimately all these products..

fx

Fri, 5 Sep 2008 09:45:04 GMT

Mera Marina, thanks for keeping us posted on this great Swiss expedition of yours - apparently it was a resounding success. Congratulations! You can gate sp�tzli grates off Amazon.com nowadays, try to get the one that covers the whole pot so you"ll get to save the skin of your hands from burning!

meramarina

Thu, 4 Sep 2008 19:18:37 GMT

The pilgrimage was successful! Nobody was injured, and the sp�tzi was as delicious as I had hoped. My Swiss friend"s mother did a lot of the work, since she"s an experienced Swiss cook, and she had the proper sort of back-and-forth sliding scraper in her kitchen. I searched for one to purchase, but I was told this implement is old-fashioned and mostly no longer in use.

This nice Swiss lady used your recipe--it makes A LOT! And, thanks very much for posting the German translation; She doesn"t speak much English and it was a great help. The only difficulty we had was getting the grated apple into the dough. The pieces would not easily go through the holes in the grate.

We also made a plain version without the apples, sugar and cinnamon--also wonderful!
Thank you for helping to make my visit to Switzerland extra-special with this recipe!

fx

Tue, 12 Aug 2008 05:08:36 GMT

Meramarina, thanks for visiting and good luck if you try this. No, I don"t think you can use another fruit for this but who knows? You should however make sure to find a proper sp�tzli grate, most of them will burn your hands above the hot water - but that won"t set the kitchen on fire.

fx

Tue, 12 Aug 2008 04:49:52 GMT

Patricia, good luck with your Swiss Apple Pasta, it"s a great recipe. You can get the special grate on Amazon. Have fun!

Patricia

Mon, 11 Aug 2008 02:33:49 GMT

Wow! Amazing photos, very detailed. This is a cool website! Step by step photos like this really helps, I can"t wait to try this recipe! I"ll let you know how it turns out. Hopefully it will turn out just like how it looks and I can suprise my co-workers (where all foodies) and tell them I made it myself! Thanks!

meramarina

Wed, 6 Aug 2008 18:12:11 GMT

I have been a bit obsessed with this glorious food since seeing these photos recently--whoever thought that fruit peels, boiled dough and breadcrumbs could be so beautiful?--and Apfelsp�tzli appears in my life at the most fortunate time, because I will be in Switzerland next week! I"ll make the real thing, with genuine Thurgau apples! Surely, the Deity of Dessert has blessed me.

I asked my friend Guido from Andwil in the canton of St. Gallen about this. He wrote that he calls it �pfelchn�pfli. Here in New Jersey, we have a summer carnival treat, funnel cakes, that looks very similar, but our version is just deep-fried dough with sugar on top, and the dough is squirted from a bottle rather than scraped. I"m sure this is superior. I can"t wait to try it! Really, these photos should be in Swiss tourism brochures; forget all those mountains and cows!

So, this will be my first attempt at making Swiss cuisine, and I"m lucky enough to try it in a Swiss kitchen. I"m not all that skillful with a stove, and the village of Andwil may go up in smoke and flames, but, should you hear of a fiery incident across the country, know that one American visitor to the land of Apple Pasta has died VERY HAPPILY! (if I got to eat it first, I mean)

One question, in case of success: Can this dish be prepared with any other fruit, such as pomegranates or pears? Thank you!

fx

Thu, 22 May 2008 16:10:00 GMT

Shannon, thanks for visiting and for your comment!

fx

Thu, 22 May 2008 15:22:46 GMT

PJ, you can now buy the same grate on Amazon on http://www.amazon.com/exec/obidos/asin/B0009Q2LI4/fxc-20

Shannon

Thu, 22 May 2008 11:44:01 GMT

This looks delicious! Your photos are beautiful! I highly enjoyed reading this!!

PJ

Thu, 15 May 2008 10:27:57 GMT

Fx:
Any luck finding the name of your spatzel grate? I have been searching the internet for one but I have had no luck. You can buy just about anything you want from anywhere in the World online but no luck finding a Spatzel Grate like yours. I am not going to stop looking though!!!!

fx

Thu, 17 Apr 2008 14:38:06 GMT

Niall, thanks and good luck with your business!

Niall Harbison

Thu, 17 Apr 2008 09:38:25 GMT

Hi there

I just found your blog through stumbleupon and am loving the design, nice and clean and simple. The recipes are looking nice as well and can certainly see myself making some of them in the future. I am actually looking for people with excellent food photos who want to share them with the world and interact with other foodies. I started by blogging myself about a year ago and was frustrated that not enough people were seeing the quality content I had and saw huge potential for people to share their food photos and videos with a bigger audience and ultimately drive more traffic back to their own site. Check me out at www.ifoods.tv and let me know what you think and keep up the good work on the blog!

fx

Mon, 24 Mar 2008 13:58:02 GMT

Jonathan thanks for visiting!

fx

Mon, 24 Mar 2008 13:52:10 GMT

Mich sorry I was out and hope my reply is not too late. As a dessert you can make this recipe twice and have generous portions!

fx

Mon, 24 Mar 2008 13:27:10 GMT

Mona good luck with your apple pasta, it is a great way to change the usual spaetzle which can become quite a bore after some time. Try it with some vanilla ice cream maybe!

Jonathan

Sat, 22 Mar 2008 07:43:02 GMT

Beautiful images make me want to rush out and make this.

Mich

Fri, 21 Mar 2008 11:11:25 GMT

Looks absolutely fabulous! I would like to make this for a family gathering, and wondered approx. how many people this recipe would serve? I thought of doubling it for 6 people? Great pictures by the way - kudos!

Mona

Tue, 18 Mar 2008 16:42:46 GMT

Wonderful recipe! I just got a Sp�tzlepresse, which immediately made a Swabian friend of mine cry bitter tears, but really: must faster than the Spatzenbrett. "twas very tasty, my normal recipe, but yours here is definitely next on the list! & :-)

fx

Sun, 9 Mar 2008 04:40:49 GMT

Stahlregen, you are inded a fine observer and make a very valid point. My recipe is for sp�tzle and I made them a bit shorter than regular sp�tzle, and I agree that the proper word for this would be "Kn�pfle" (German for "little bouton"). I"ve seen many of the sp�tzle graters you describe, but they make you place both hands right above the open pot of boiling water. Steamed chef hands part of the menu perhaps? Anyway, thanks for visiting and for pointing this out!

Traci ~ Soup of The Day

Sun, 9 Mar 2008 01:46:10 GMT

I make it with my ricer. Works great.

Stahlregen

Sat, 8 Mar 2008 19:49:44 GMT

Actually, those are not Sp�tzle, but rather Kn�pfle ("small buttons", from german Knopf = Button). Traditionally, Sp�tzle are scraped from a cutting board into boiling salt water with a special scraper, resulting in an irregular, noodly shape - depending on how firm your dough is and how thin you scrape them, you either get thinner and longer sp�tzle, or stumpy, thick kn�pfle. Most appliances (my advice would be to try searching for "Sp�tzlehobel" to find those) tend to produce kn�pfle, mostly. The texture differences between the two variants do have an influence on the taste.If you want to scrape them, try getting a cutting board with a handle and a metal scraper, if possible (a flat knife can do the trick, too). Get a pot of boiling salt water, and put one or two spoons of dough on your cutting board. The dough should be sticky enough to only run down very slowly when you tilt one edge of the board down into the water. Wet your scraper by dipping it into the water and then use it to spread the dough to a thin layer. Now the idea is to cut off the lower edge of the spread dough and shove it down into the water, then repeat. If the dough flows too far down or your way to the water becomes too long, spread it again. Continue until the whole water surface is covered with sp�tzle, then let them cook for minute or so and remove them with a skimming ladle. Rinse and repeat.I wish I was as good as this as my grandma - I always end up with a mixture of sp�tzle and kn�pfle.

fx

Thu, 28 Feb 2008 16:02:05 GMT

Couldn"t find the brand name of my own spaetzle maker, but you can buy another one all in stainless steel from SwissMilk.ch, and it looks quite nice. Otherwise try with a colander. I"ll report back when I can find the damn brand name of my sp�tzli grate, but have to back to the shop and pray they still stock it because there is no brand name on the grate itself.

PJ

Wed, 27 Feb 2008 11:03:03 GMT

Can you tell me the brand name of the "spaetzle utensil" you are using? The company name that makes it? I am absolutely sure that I can find it online and buy it. German stores have "online stores". I will send you a picture of my spaetzel machine my mom bought in Germany before I was born. It still works like the day she bought it but it takes alot of strength to hold the colander part on top of the pot of boiling water and then the other hand has to pull the chute full of dough across the grate. I really like the one you are using because it looks like it would fit perfectly, covering my pot I use to make this mouth watering treat!Thanks for your help!

fx

Tue, 26 Feb 2008 00:33:57 GMT

SirDonko, "gr" stands for Grams, a thousand of them make 1 kg. I"ll try to figure out volume conversion.

SirDonko

Sun, 24 Feb 2008 17:31:36 GMT

I am not familiar with the unit gr. From what I found it is a grain... I could be wrong and I do not know how to use this measurement for cooking. I googled some converters and came up with nothing of use and I do not have a scale. I am used to using cups and tbsp can someone help me out in converting please?

fx

Sat, 23 Feb 2008 03:05:09 GMT

Thanks Elizabeth, let me know how the apple sp�tzli work for you!

fx

Sat, 23 Feb 2008 03:00:20 GMT

Thanks and good luck Christine!

fx

Sat, 23 Feb 2008 02:55:56 GMT

John, I bought it at Globus, a department store in Lausanne. You could get a plastic version online for about 15$ from Betty Bossi (http://www.bettybossi.ch/fr/shop/shop_prod_deta.aspx?aid=28645) but I am not sure they"ll ship to the US. I"ll try to find the manufacturer of mine and will list it here.

margaret

Thu, 21 Feb 2008 08:58:41 GMT

This is a beautiful informative site. Thanks

Elizabeth

Thu, 21 Feb 2008 04:17:13 GMT

I really like the huge colorful photographs and I think I"ll try this recipe for breakfast. Looks good.

Christine

Wed, 20 Feb 2008 20:58:33 GMT

Great article. Loved the pics! I think I am going to give this a try using a potato ricer!

john

Wed, 20 Feb 2008 19:24:19 GMT

Where do you get the speatzle cover with the handle? can I get a company name and address? please. I have showed this article and picture of the pan thingy to a cooking supply store and they would die to order this. It is like the coolest and I want one and want to also know how much are they? in american money that is.

fx

Mon, 18 Feb 2008 16:40:05 GMT

John, thanks for your visit and hope you"ll be back on my blog soon!

fx

Mon, 18 Feb 2008 16:26:29 GMT

Mary what better praise for my humble article could I receive than a son sending it to his mother? I hope you"ll manage to try it - it is delicious and makes for a nice departure from traditional spaetzle.

fx

Mon, 18 Feb 2008 16:22:59 GMT

Diane thanks for your nice comment! I think you should be able to make nice spaetzle with your potato ricer, but am not sure that zuchini would add much to the spaetzle.

fx

Mon, 18 Feb 2008 16:12:22 GMT

PJ you can make spaetzle using a colander for instance, but to buy the utensil I used in my article you need to come to Switzerland or Germany!

fx

Mon, 18 Feb 2008 16:11:06 GMT

Annie you don"t really need to print out my recipe - just bookmark it. Good luck with the apple spaetzli!