Guest guest Posted February 21, 2003 Report Posted February 21, 2003 Recently I started making spaetzle, which is a Bavarian pasta squeezed through a ricer into boiling water. They make something like mac and cheese with it. The recipe called for flour salt and water, but I tried whole wheat pasta flour which made a more tasty and probably more nutritious pasta. Pasta noodles usually specify semolina flour. Also, I discovered lately that powdered milk makes perfect homemade yogurt, with Yogurmet starter, 1/3 the amount they suggest was enough. 14 or so hours of culturing in plastic tubs, like Tupperware, in a plastic bag in an electric blanket set on 8 inside an ice chest. In the past I've used Dannon or or other brands of plain yogurt as a starter; each makes slightly different yogurt. --- Be kind. Be of good cheer. Dick Ford Quote
Guest guest Posted February 24, 2003 Report Posted February 24, 2003 mmmmm. I love spaetzle. I made it once before but dont remember the ratio of ingredients. Could you tell me what they are? Also, whats a ricer? We just scraped little globs of dough off with a spoon and plopped em in the water one by one (which actually doesnt take too long once you get in the rythm of it). Rachael , " Dick Ford " <dickford@d...> wrote: > Recently I started making spaetzle, which is a Bavarian pasta squeezed > through a ricer into boiling water. They make something like mac and cheese > with it. The recipe called for flour salt and water, but I tried whole wheat > pasta flour which made a more tasty and probably more nutritious pasta. Quote
Guest guest Posted February 25, 2003 Report Posted February 25, 2003 Rachael wrote: <<Also, whats a ricer?>> It's a hand-held device with tiny circles in a bowl-like area: you put the cooked potatoes/apples or whatever in it and then press down with the plunger to force the food through the holes. It makes great mashed potatoes and apple puree. <<We just scraped little globs of dough off with a spoon and plopped em in the water one by one (which actually doesnt take too long once you get in the rythm of it).>> That's what our friends from Germany do, so you're in good (or at least authentic) company! Liz Quote
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