Spaetzle made ahead

I have to make spaetzle ahead, how do I keep it from not congealing, sticking and remaining appetizing?

  • Posted by: j
  • April 19, 2019


BakerBren April 19, 2019
Bring a large pot of water to boil and use a spaetzle maker (or your shaping method of choice) to place it into the boiling water just as you would normally if planning to serve right away. Have a large bowl of water and ice cubes nearby. With a slotted spoon or spider, skim the spaetzle as they float to the surface and place directly into the ice bath. Stir gently to cool quickly and evenly. Drain in a colander or use your slotted spoon to transfer the spaetzle to a storage container. Cover and refrigerate until needed. Just before serving, sautee in a hot pan with a little butter or oil, or prepare in whatever way you were originally intending. Alternately, you can give them a quick boil again to reheat. There are some great youtube videos of this technique including one by Achim Thiemermann.
j April 19, 2019
My thanks to you!
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