We've made spatzle a bunch of times with great success. Tonight, we put it in the boiling water like many times before, and it completely dissolved, resulting in cloudy water rather than anything resembling spatzle. We followed the recipe exactly. It's the first time making this at our new location, at a higher altitude, with colder and drier conditions and well water. What happened?
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What is your altitude now?– GdDCommented Jan 12, 2022 at 10:47
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We're at 930m or 3050ft– user97283Commented Jan 13, 2022 at 4:39
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That's only 1deg lower in boiling temp, so I doubt altitude is making a difference. My working hypothesis would be that you mismeasured something.– FuzzyChefCommented Jan 14, 2022 at 1:19
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Are you sure you didn't forget the eggs or something? Because túrógombóc can absolutely dissolve in water, but I've never had it happen to nokedli.– MartiCommented Feb 11, 2022 at 0:07
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(The problem with @FuzzyChef's hypothesis is, of course, that I have never in my life measured anything when making spaetzle/nokedli/galuska.)– MartiCommented Feb 11, 2022 at 16:11
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1 Answer
A strong boil will break up the spaetzle batter. Keep it at a simmer.
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2Stronger bread flour works well for nokedli, to keep them firmer. I’d guess spätzle would be similar.– TetsujinCommented Jan 13, 2022 at 10:39