Guest guest Posted February 21, 2003 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share 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 Link to comment Share on other sites More sharing options...
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