One of the main starch dishes in Germany, Spaetzle is the equivalent of pasta in the area. With a rich flavor, simple recipe, and ability to meld with a variety of dishes, Spaetzle is the perfect base for a variety of sauces. However, creating the small thick and starchy pieces can be time consuming; making a large batch and dividing it for future use is desirable. Freezing spaetzle preserves its taste and texture for months, and is the best method of storing the German dish.
Things You'll Need
- Fresh-cooked Spaetzel
- Sealable plastic bags
Place a strainer in a clean kitchen sink. Pour the freshly-cooked Spaetzle into the strainer.
Allow it to drip for several minutes, shaking it on occasion, to remove as much moisture as possible.
Determine how much Spaetzel you want in a bag; when defrosted, it needs to be used within one to two days. Place enough serving sizes, about 1/2-cup each, into the bag to feed your family or entertain. Create as many bags as you desire.
Press as much air out of the bags as possible, starting from the bottom and ending at the top. Seal the bag.
Put the bags in the freezer on a flat surface. Store in the freezer for up to six months for optimum taste.
Remove one bag and place it in the refrigerator the day before you use it in a recipe. Fry the defrosted Spaetzle in a frying pan.