One of the most significant traditional staple meals in Asia is noodles. Unleavened wheat dough is often used to make noodles, which are then stretched, extruded, rolled, and cut into a variety of forms. About 20% to 50% of the wheat is consumed in Asia and used to make noodles, and its appeal has spread to many nations outside of Asia. Based on different processing methods, there are numerous distinct varieties of noodles, including fresh raw noodles, dried noodles, parboiled noodles, frozen noodles, steamed noodles, Swabian soft egg noodle, and instant noodles.
Storing the Noodles
Always store Dry noodles in a cold, dry environment. Even dried noodles, though, might expire after a few months. Chinese egg or rice noodles, commonly referred to as fresh noodles, should only be stored in the fridge for a few days or weeks at a time. Fresh noodle packaging should also be preserved. However, making fresh noodles the same day rather than keeping them results in better-tasting noodles.
Cooking the Noodles
Make sure not to overcook the noodles, just like you wouldn’t with spaghetti. Noodles may be cooked in 3-5 minutes, depending on their kind and thickness. However, the cooking time may be somewhat longer for dried noodles.
Most people agree that egg noodles originated in China between 25 and 200 AD, despite the fact that Italians and Arabs have also claimed credit for creating this delicious staple cuisine. The earliest known strip of egg noodles was discovered in October 2005 at the Lajia site in Qinghai, China.
Wheat flour and eggs are the only components needed to make egg noodles. Although there are some small and thin variations, they typically have a flat and lengthy shape. Egg noodles go by a variety of names, including Youmian, the thin egg noodle used in lo mein, which is a staple of Asian cuisine. Egg noodles are a fantastic substitute that can be used in a variety of meals, including chicken soup and stroganoff. Like conventional spaghetti, egg noodles can be cooked in boiling water, or they can be used right away in soups and stews.
Benefits of Egg Noodles
There are many benefits of egg noodles. Although they don’t always compare favorably to pasta, egg noodles can provide you with extra nutrients that conventional pasta won’t. For a balanced diet, keep both in your cupboard and top off each with extra veggies, meats, and nutritional sources.
Swabian Soft Egg Noodle
Mostly Swabian foods are very simple but filling and substantial. The most popular Swabian foods are fresh egg pasta (such as Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages.
Origin of Spaetzle
Swabian Spaetzle or Schwabische Eiernudeln commonly known as Swabian soft egg noodle is one of Germany’s national dishes, especially popular in the Southwest region of Germany i.e. Baden Wurttemberg. In the Swabian area of Germany, Spaetzle, also known as Knoepfle. It has a long history of manufacturing and has a significant place in Swabian cuisine. The art of preparing spaetzle dates back to the 18th century in Swabia. Rosinus Lentilius, a Wuerttemberg councilman and private physician, defined “Knoepflein” and “Spazen” in 1725 as,
“Anything that is prepared from flour”Rosinus Lentilius
Traditionally, Spaetzle scrapes by hand using Spaetzleboard.
An Interesting Fact about this Delightful Dish
It is a kind of dish that will make your mouth and stomach happy. You can serve it along with cheese. Spaetzle is a special kind of egg noodle that you can enjoy as a side dish along with gravies or sauces but you can also use it as the main ingredient in other dishes like the famous Kaesespaetzle.
The recipe for Swabian soft egg noodle is quicker and simpler to make than spaghetti. It is a German egg noodle pasta having a chewy, dumpling-like texture. The irregularly shaped noodles usually consist of flour, salt, egg, nutmeg, and water or milk. You can prepare spaetzle by Using just flour, egg, and water to make a basic, thick dough. The dough can either be pressed through a special press also known as a spätzle or scraped into a kettle of boiling water in minute pieces. You can also serve the best dishes along with spaetzle are Beef Goulash, Jager Schnitzel, Swedish Meatballs, Lentil Soup, and Bratwursts in Beer
Since these egg noodles are dry, you can add them to various recipes, such as a beef and vegetable stew, cheese and butter sauce, or mushroom gravy.
You can also prepare desserts with spaetzle, such as the Apple Spaetzle, cooked with browned butter, sugar, cinnamon, and apples.
Here, is the list of ingredients that you can use while making Swabian spaetzle.
- 400g flour
- 4 eggs
- 2 tablespoon Semolina
- Fresh pepper
- 1/4 tsp ground nutmeg
- 1 tsp salt
Fine, soft flour, labeled as 405-type flour in the German classification, is use in making spaetzle.
Semolina contains high protein and gluten content means it is uniquely ideal for noodles or pasta making, as these properties help to shape the pasta/noodles and maintain their shape when cooked. Semolina flour usually uses in other food items to add a crispy crunch i.e. pizzas and bread and yields dense, grainy, and nutty desserts.
The main reason for using nutmeg is that it maximizes the flavor.
You can add more flour if the dough is too runny, and add more milk or water if it’s too stiff.
Knowing how to prepare your meals according to your tastes and health is a key component of effective cooking. Knowing a meal’s calories, salt, and fat content is beneficial, especially if you have medical conditions. This way, you can change the ingredients in your recipe. Following is the nutritional information regarding Swabian egg noodles,
A Commonly used utensil for Swabian Spaetzle is Spaetzle Maker or Potato masher. You can also use a colander or you can also scrape the Spaetzle by hand or by using a chopping board and knife.
Time for Swabian Spaetzle
“All cooking is a matter of time”John Erskine
- Preparation time 10 minutes
- Resting time 15 minutes
- Cooking time 10 minutes
- Total time 35 minutes
Steps of Preparation of Spaetzle
- Firstly, add the eggs to the bowl of a mixer. Then add the salt and stir to mix properly.
- Let it rest for at least 15 minutes until yellow coloration appears
- Now add the flour, ground nutmeg, and semolina to it. Start kneading it for at least 5 minutes.
- Place the fresh dough on a moist, ideally tilted board. From there, scraped it into thin stripes into the boiling salt water.
- You can also use the spaetzle press. Now, press the dough vertically into the water forming long and even spaetzle.
- Press the noodles into the simmering water and cook them for 3-5 minutes.
- After the spaetzle is cooked, they swim to the top and can be removed with a skimmer.
Storage Tips for Spaetzle
Here are some storage tips for spaetzle,
If you have any leftover spaetzle, then you can store it in an airtight container along with a lid in the fridge for a few days. Before consumption, heating is necessary. You can either reheat it along with some butter in a frying pan or can drop it into hot water for a few minutes before straining them.
Directions for Preparation and Freezing of Spaetzle
- Spaetzle that has already been cooked reheats well, and may be kept in the refrigerator for a few days.
- Spaghetti freezes well for three to four months. Drain completely, divide into servings for consumption, and place in freezer bags. Before reheating, let the food defrost overnight in the fridge.
Delicious Variations along with Swabian Soft Egg Noodle
- Bacon and onions: We can also use finely chopped bacon and onions, spaetzle is delicious. Before adding the spaetzle, cook the bacon and onions for a few minutes.
- Kaesespaetzle: In a baking dish, stack the still-warm spaetzle with Swiss cheese between each layer, bacon, and sautéed onions on top of that. Bake for about 12 minutes at 375 degrees after preheating the oven.
Swabian soft egg noodle is one of the most beloved foods that tourists talk about. Germans love and adore homemade spaetzle, which is one of their favorite side dishes. It’s a quick, filling egg noodle meal that pairs well with traditional German dishes like cucumber salad and rouladen. Spaetzle batter craves into noodles by using a board and knife, it is fairly thick. Thicker batter produces a better consistency, regardless of whether using a Spaetzle press or another technique. You will need some muscle power if you’re using the Spätzle press since you don’t want the batter to be too thin that it easily squishes through. You can add a little additional liquid to thin down the batter if you’re having a lot of trouble pressing it through.
Spaetzle is a special kind of egg noodle and you can enjoy this dish along with gravies and sauces.