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Freeze Spaetzle And Spaetzle Dough In 4 Steps

Have you prepared too much spaetzle dough and would like to freeze some of the spaetzle you made yourself? We tell you to step by step how to do it.

Freeze spaetzle dough

Your homemade spaetzle will remain fluffy and not stick together if you follow the instructions below when freezing. In this way, they can later be easily portioned when frozen.

  1. First, boil the spaetzle until al dente and then quench them well in ice water. This will prevent the dough from continuing to cook and sticking together.
  2. Then spread them out on a board, a baking sheet, baking paper, or a cloth.
  3. Put everything in the freezer for a few hours.
  4. As soon as everything is well frozen, you can transfer the whole thing to freezer bags or plastic containers.

Tip: If you want to be quick, you can freeze the prepared spaetzle immediately after cooking. Immediately after chilling, pour some oil over them to keep them from sticking together. Fill small portions into freezer bags or food cans and place them in the freezer. This means that the pasta can be processed later in smaller quantities.

Fresh dough spaetzle from the supermarket can also be frozen without any problems. Simply place the unopened product in the freezer. If the packaging has already been opened, transfer the unused content into freezer bags or containers suitable for freezing in portions before freezing.

Defrost spaetzle dough

There are also several procedures for defrosting, which we would like to present to you here.

  1. Remove the desired amount of frozen spaetzle from the freezer and add directly to boiling salted water. If they reappear after a short time on the surface, they are done and you can take them out of the water.
  2. Toss the frozen pasta in a pan with some melted butter or hot oil.
  3. Thaw the whole thing with steam.
  4. Microwave small amounts and heat on low wattage while adding a little water.

Note: Fresh dough spaetzle that you thaw in the refrigerator or at room temperature will become mushy and sticky.

Ours recommends:

“Freeze the spaetzle dough in a freezer bag. After defrosting, you can poke several holes in one corner and put the dough into the boiling water. So the bag serves as a spaetzle press if you don’t have one yourself.”

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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