Niffles????
12-27-2014, 08:54 AM
#21
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Join Date: Feb 2011
Location: Lumby, British Columbia
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I make them also. Can still get the spatzel press at Russo on 29th st. in Grand Rapids. I had a couple of recipes for them, but thought the neffles were fried in butter after they were cooked in boiling water, where the spatzel was just cooked in boiling water or broth.....
12-27-2014, 12:11 PM
#22
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Location: Arizona
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Judy in Phx, AZ
02-11-2015, 06:45 PM
#23
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Join Date: Mar 2011
Posts: 1,761
Thats how I make them as well. I use a small cutting board that has been dampened with water and I scoop pieces into the boiling broth. We make ours larger than the traditional spaazle. Sometimes I drop them into boiling beef...sometimes into chicken broth .....and sometimes I just drain and add butter and salt and pepper. YUMMY!!!
02-12-2015, 05:55 AM
#25
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Join Date: Jun 2011
Location: Illinois
Posts: 9,018
..after I read the initial thread on this subject, I bought one of these spaetzle(sp) maker gizmos... Me and mine love when I make kluski (noodles-Polish)when I make homemade chix soup, so I thought this might be fun too, and I LOVE gizmos......they are yummy......
02-16-2015, 09:00 PM
#26
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Join Date: Oct 2012
Location: Twin Cities, MN
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My DH's German Grandmother used to make something she and the family called 'gershnoggels". They were small, dumpling type balls, made with cold mashed potatoes, flour, butter/lard, salt and pepper and dropped into boiling water and cooked until they floated. Not sure of the proportions. There seems to be many members familiar with German recipes. Ring any bells??
12-06-2018, 12:46 PM
#28
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Join Date: Dec 2018
Posts: 1
Hello Cindyb,
I grew up with Niffl"i"es. If you google Nifflies with the "I" you will find some hits.
My grandparents were Slovak (grandmother near Vienna), and she make Nifflies often.
As you know from others, they can be make a day before, and they will be delicious.
(Just don't cook them too long, or they will be a bit tough).
Bellevue20 (central Michigan)
I grew up with Niffl"i"es. If you google Nifflies with the "I" you will find some hits.
My grandparents were Slovak (grandmother near Vienna), and she make Nifflies often.
As you know from others, they can be make a day before, and they will be delicious.
(Just don't cook them too long, or they will be a bit tough).
Bellevue20 (central Michigan)
12-06-2018, 01:43 PM
#29
Senior Member
Join Date: Jun 2011
Location: Massachusetts
Posts: 775
...And in Hungarian cooking they are called 'nokedli' - yum! I don't think Grannie's comment was meant to poke fun of anyone's heritage or language. Personally I think 'nokedli' sounds a bit silly to my American ears, but I'm still a proud 1/2 Hungarian.
Mmm, need to make some soon!
Mmm, need to make some soon!
12-06-2018, 02:06 PM
#30
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Join Date: Aug 2010
Location: FL
Posts: 906
Practice with a few ahead of time & see what works :-). I make niffles, but just pushed batter off the end of a teaspoon. I am also from MI & had a German mother in law who made spaetzle/niffles.
Has anyone made 'niffles'? It is passed down from my husbands German family and we love them. It's a type of noodle- pasta that you use a grater like contraption, slide it back and forth over boiling water.
My question is, we would like to make them the day before and take them for Christmas. But, has anyone re-warmed something like this? I'm wondering if I should once again bring water to a boil and drop them in again (even tho they are cooked) or microwave them. Either way, I'm afraid of them becoming tough.
My question is, we would like to make them the day before and take them for Christmas. But, has anyone re-warmed something like this? I'm wondering if I should once again bring water to a boil and drop them in again (even tho they are cooked) or microwave them. Either way, I'm afraid of them becoming tough.
