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Spätzle originates from a region spanning Austria, Switzerland and southern Germany. I can tell you that here in southern Germany, Spätzle is definitely considered a sort of pasta. You can buy premade, prepackaged dried Spätzle, and it is always on the pasta shelf. So I'd say it is correct to refer to it as pasta, at least for historical/traditional reasons, ...

I am German, let me try to help, I've made many dumplings: There are four types of potato dumplings. They are called Klöße in northern Germany and Knödel in the south, both words mean the same. -Rohe Klöße (Raw Dumplings). These are made from raw grated potatoes. They are the most difficult to make. The surface is shiny and a bit slimy and you have pieces ...

Spaetzle is basically a noodle. Throw together egg, flour and salt (maybe some water to thin it out) and force it through a mold. Anything with holes can be used as a mold (for instance, I've used my old metal colander and that would work fine). Once the dough is formed into little pieces (it doesn't usually hold together for long threads), put it in boiling ...

I would say Spätzle is closer to pasta than a dumpling - it's a dough similar to pasta (eggs, flour, water, salt). For me, the main difference between pasta and dumplings is that pasta is cooked in water and sauce is added later, while dumplings are often cooked and served in the broth which flavours them. The English language wikipedia page ...

Disclaimer: I have eaten them often (I live in Germany), but never made them myself. The versions with raw potatoes exist, but are uncommon. When you say Klöße in Germany, everybody assumes the cooked-potato variety. I checked the biggest German online recipe database, and the most popular recipe there uses starch, other popular recipes include flour. ...

The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale. You definitely don't pound rouladen; pounded meat tends to re-contract somewhat under heat, and this unacceptable in this case. I don't know how to cut it that way at home. In Germany, the butcher sells the meat pre-cut to the correct size. I guess that he "peels" ...

Strudel isn't a single dish, it is a family of dishes. I think that the origin is actually from the Otoman empire, the Austrohungarians appropriated the dish when they shared a border (but don't have a source handy). It is still very popular on the Balkans. (Older fiction translations there don't say anything about "meat pies", they always talk of "meat ...

Short answer: There should be no egg in Kartoffelknödel. It's usually 50% raw and 50% cooked potatoes. Grate the raw potatoes. Squeeze out the juice with a dish towel. Let the juice sit. Then mix the potatoes together. Drain the excess water from the juice and add the starchy rest to your dough. Add some more starch and semolina (i imagine breadcrumbs might ...

My mother (from Vienna) used to make these. We called them "gummi" knoedeln. You've inspired me to try to make them again. I don't have exact quantities, but here's basically how she used to make them. She put the RAW potatoes through a juicer and collected the potato "meat" left behind in the juicer. To this she added egg, semolina, salt and sour ...

My Kartoffle Knoedel: I cook my russet potatoes with the peel. Make sure they are done but not overdone. As soon as they are done, they dried in a bowl. Or you can make baked potatoes. The secret to kartoffel knoedel is that the potato is as floury as possible. When they are cold I put them through the potato ricer, add pepper, salt and nutmeg, add ...

To get started, follow these steps: Cook the potatoes in their skins, and save the water they were boiled in. Peel while hot Use a ricer in a large enamel dish Sprinkle potato starch over the mix, but not much too (it is easy to get potato starch during the Passover season) The trick then is the "quill", a German wooden spoon that has a star shaped ...

The ingredients are pretty similar to Italian egg pasta: wheat flour, eggs, salt, and water. The amount of eggs used is more, though, so that the consistency is that of a fairly thick batter instead of a dough. This batter is typically pressed through a coarse strainer into boiling water. More details at wikipedia.

There isn't really a difference between them, or at least it is a very loose one, since dumplings can be regarded as a variety of pasta, such as tortellini. In Italian language, "pasta" commonly indicates just dried durum-wheat pasta or fresh egg pasta (such as spaghetti, maccheroni, etc.) while there isn't an exact translation for "dumpling"; stuffed pasta ...

According to the Wikipedia article, the following is a likely story (or something similar to it, anyway) but may not be exactly right: The very beginning of this youtube video of Alton Brown's Good Eats explains it rather well: http://www.youtube.com/watch?v=CZR_evWiDbY Essentially, it was created by a monk as a reward for children who did their daily ...

I watched my German neighbor make them and she ground raw potatoes, poured milk over the raw potatoes, and then squeezed all the starch and milk out. She added some cooked potatoes, eggs and breadcrumbs, boiled them and froze them. Then when she made a pork roast she put them in with the roast and cooked and browned them and they were THE BEST!!!!

I grew up eating these and longing for more, they were a special 'treat' : My mother had special muslin sacks that she had made to help "drain" the raw potatoes that she had put through a meat grinder after they had been peeled washed and set on a tray to dry off . We would hang them to let the excess moisture weep out and then twist them to squeeze out ...

There is no standard spice mix for Doner Kebabs. This generally applies to any food in any part of the world. There can be a common mix, but as you have experienced, they can be quite specific to certain areas of the world A major factor for noting a common spice mix is the global food supply industry. What happens in general is that food retailers buy bulk ...

You've got two questions, with 2 different approaches: What is the "authentic" spice mix used in your local region? and What is the spice mix that most appeals to you (or your eaters/customers)? I'm in NYC, and there are easily 100's of gyro, kebab & shwarma food trucks, plus a host of "authentic" and "fusion-style" Middle Eastern/N. African/W. Asian ...

A very good German cooking website is chefkoch.de I think the Google Translator result is not perfect, but quite understandable: Potator dumplings If you have problems with the translation, feel free to ask, but due to license concerns I don't want to add the whole smoothed out text.

In SC or where there is a Publix they sell the meat already cut from top round. I have made German beef rolls all thru out my 30 years of marriage and never had a problem with this cut. I make around 21 pieces. It is pricey but well worth it. My family loves this dish so I make it for special occasions.

Bratwurst is a sausage made up of Beef, Pork and Veal. There are significant differences in the flavors of meat around the world. Breeds of pork and beef especially have developed regional flavors based on breeding and feeding practices. For veal the young beef is still young enough and feeding practices standardized such that the veal portion of bratwurst ...

I'm sure it's down to how the meat is ground (if the issue is texture), and what spices are used (if the issue is flavor). It's less likely that the meat is totally different--though you never know. There are about as many variations on any given type of sausage as there are people that make them. Your best bet is to either keep trying to find a place ...

From what I know, strudel is from Hungary. There are different types of strudel, but my mother usually prepare apple strudel at home by mixing flour in her big and noisy Magimix 4200.Then she peels the apple, cuts it into pieces, and rolls the dough around the apple's slices. Well done strudel is just like a pastry.

A strudel is a type of German pastry where a filling (usually sweet, but can be savory) is wrapped in (puff) pastry. Nutritional facts greatly depend on the type of filling and the type of pastry used. This recipe has the breakdown for a version of ratatouille strudel, but your strudel might have different values.