Clean the spaetzle trigger

The most difficult thing about spaetzle making with the "Spätzlesdrücker" is: cleaning up the "Spätzlesdrücker" afterwards. Normal rinsing or the dishwasher does not work, as the dough pieces on the "spaetzle trigger" harden in the hot water and stick to the handle.

Therefore, treat the "Spaetzle Trigger" with COLD tap water and a brush immediately after use. So the dough does not get hard. When the dough is gone, it can be further purified in a conventional manner.

Tip for tip: cold water and brush is also recommended between the pressing, as the steam from the pot ensures that the holes in the press with dough "casserole". Insider knowledge: By the way, the right Swabian is called Spätzle, which are made with the "Spätzlesdrücker" as "Fauleweiberspätzle". Only scraped spaetzle are "real spaetzle".

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