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11

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, ...


7

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 ...


6

Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice. I understand that in ...


6

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 ...


5

yes it is definitely a way because we are also doing at home. In my interpretation there are two kind of túró. One is created from milk, this one tastes sweet. The another is created from sheep cheese, and this one is a bit spicy. The second one is traditional food of székely's. In which one you are interrested? Update. Ok, here you go, I asked my ...


3

I spent quite a bit of time working on a variety of recipes for this. In all honesty, none are particularly close to the "real thing" but the results can taste pretty good and are reminiscent of the actual product. The main challenge is in buying authentic túró. After a lot of work, I've confirmed that there's no standard, easily available equivalent in the ...


3

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 ...


3

The methods listed here are good for making it. A simple dough forced into boiling, salted water. My grandmother Tauscher would make it, then drain and toss with some fresh farmstead butter and chopped fresh parsley or sometimes dill. Heavenly.


3

There seem to be two schools of thought on making túró: one method just drains the whey from "slept milk" (aludttej), while another cooks the sour milk (on very low heat) first, then drains it. If you choose the cooked method, avoid stirring - you want to give the proteins a chance to coagulate. In either case, the trick tends to be finding milk that will ...


3

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.


2

Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my "local" grocery store doesn't carry it. You could also try Tipo 00, I have run ...


1

In the US you can use ricotta cheese. for a 32. oz. tub, put in 2 tbs sour cream, 1 tbs. melted butter, 1/2 tsp. fresh lemon zest (you can leave it out) 1 tbs sugar little unflavored gelatin to help stay in shape As Hungarian i can tell you, this is close enough :) Sweet Ricotta Cheese Balls (Hungarian Túrógombóc, Turogomboc) is an other hit for ...



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