How do I Use a Ricer to Make Noodles?
A ricer is normally used to make mashed potatoes. However, you can use a ricer to make dumpling-like German noodles called spaetzle. Ricers commonly look like large garlic presses, with holes in the bottom and a mechanism that squeezes the potatoes through the holes. This style of ricer is the best for making spaetzle . Other ricers may look like a large drum with a blade inside the bottom and a crank handle. Does this Spark an idea?
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Things You'll Need
- Large bowl
- 4 cups flour
- 3 eggs
- 1 teaspoon salt
- Large pan
- 1 3/4 cup water
- Fork
- Plastic wrap
- Spoon or spatula
- Potato ricer
- Sharp knife or scissors
- Colander
Instructions
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1
Combine the flour and salt in the large bowl. Mound them up and make a well in the middle. Place the eggs and water in the well. Mix the eggs and water with a fork, then gradually mix them into the flour mixture until they are combined. This will make a wet and sticky dough.
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2
Refrigerate the dough, covered with plastic wrap, for half an hour. Bring a large pot of salted water to a boil on the stove.
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3
Fill the ricer, using the spoon, a little over halfway with the batter. Filling the ricer any fuller will cause it to overflow and make a mess. The dough is very sticky; if a spoon does not work well, try a spatula.
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4
Hold the ricer over the boiling water and squeeze the press. The batter will come out in long grainy strands.
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5
Shear the noodles off with a sharp knife when they are a few inches long; let them fall into the boiling water. Try using scissors instead of a knife; they are often easier to manipulate.
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6
Remove the noodles after they sink to the bottom and rise back up to the surface of the water. Drain them in a colander.
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Tips & Warnings
Mix the spaetzle with cooked vegetables, toss them with gravy or layer them in a casserole with cheese.
Soak the ricer in hot water immediately after making the noodles, as the leftover batter will harden and be difficult to clean.
References
Resources
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