Original Kull Spaetzle-Schwob (Spaetzle...

5stars

Original Kull Spaetzle-Schwob- noodle makers

single_review

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Price: $69.50

  • Highly polished, round hole shape, heavy duty rust free aluminum, NOT dishwasher safe!
  • For the preparation of noodles after original Swabian prescription - in minutes!
  • Also for mashed potatoes, vegetables, spaghetti ice cream. KULL Quality - MADE IN GERMANY.
  • With the patented removable handle, easy to clean and easy to use. High-quality, robust and durable.
  • NEW and in original packaging / 2 years warranty / incl. Spaetzle recipe in English!

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Original Kull Spaetzle-Schwob “noodle makers”, MADE IN SWABIA, for round spaetzle, spaghetti ice cream and mashed potatoes pasta maker machine reviews a 5 star. Heavy duty die cast aluminium highly polished. Incl. Spaetzle recipe in English language. Not for use in dishwasher! ***** Recipe for Spaetzle (Fresh Noodles) ***** To server 2 to 3 portions mix: 1 cup flour (1/4 lb.), 1/3 to 1/2 cup of water or milk, 1 egg, 1 teaspoon salt. Beat well with spoon or hand mixer till batter shows air-bubbles. 1. Rinse press with COLD water before filling (also rinse before refilling, when making lager quantities). 2. Press batter slowly into 3 quarts of boiling SALTED water, holding the press 2 to 3 inches for SHORT noodles or 4 to 5 inches for LONG noodles above the boiling water. 3. As soon as noodles rise to the top, drain well and rinse in hot or cold water. After use RINSE (Spaetzle Press / Maker) immediately with cold water.- NOT dishwasher safe! Never put press on hot plate.

Conclusion Rating
5 stars

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4 Comments/Reviews

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    • Rebecca says:

      A chic, trendy spot that I chose for a socned date. We arrived about 15 minutes late for table and had to wait about 10 minutes at the bar for a drink, then got seated, very easy. Just about every aspect hit it out of the park. The atmosphere/volume was just perfect for a conversation and the lamb crumble was one of the most interesting/tasty dishes I have had in a long time. The only two downsides were the Gnocchi with duck, it was a bland dish that lacked the richness duck meat should have as well as some of the service. I waited almost 15 minutes for my drink once we were seated, although the waiter apologized profusely, it probably should not be this long to get a cocktail.

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  • Rakesh says:

    I am originally from Austria, and such thin cereps are known there as Palatschinken.Palatschinken are made from a batter as shown in the video, except one usually does not use semolina, but regular all-purpose flour. Palatschinken usually are VERY thin, and they are served rolled up and filled either sweet (various preserves, vanilla cream, etc) or savory (ham, cheese, etc).Palatschinken can also be cut into thin noodles (I usually use left-over ones), and served in a clear broth as soup. Such a soup is known in Austria as Frittatensuppe. You will find it in most restaurants.If you google “Palatschinken” or “Frittatensuppe,” you will find recipes and images.Chef John, from a fan of yours, many thanks for numerous inspiring recipes! – Wolfgang

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