Things You'll Need
Fresh-cooked Spaetzel
Sieve
Sealable plastic bags
Freezer
One of the main starch dishes in Germany, Spaetzle is the equivalent of pasta in the area. With a rich flavor, simple recipe, and ability to meld with a variety of dishes, Spaetzle is the perfect base for a variety of sauces. However, creating the small thick and starchy pieces can be time consuming; making a large batch and dividing it for future use is desirable. Freezing spaetzle preserves its taste and texture for months, and is the best method of storing the German dish.
Step 1
Place a strainer in a clean kitchen sink. Pour the freshly-cooked Spaetzle into the strainer.
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Step 2
Allow it to drip for several minutes, shaking it on occasion, to remove as much moisture as possible.
Step 3
Determine how much Spaetzel you want in a bag; when defrosted, it needs to be used within one to two days. Place enough serving sizes, about 1/2-cup each, into the bag to feed your family or entertain. Create as many bags as you desire.
Step 4
Press as much air out of the bags as possible, starting from the bottom and ending at the top. Seal the bag.
Step 5
Put the bags in the freezer on a flat surface. Store in the freezer for up to six months for optimum taste.
Step 6
Remove one bag and place it in the refrigerator the day before you use it in a recipe. Fry the defrosted Spaetzle in a frying pan.
Warning
Do not allow much, or any, air in the bag when freezing; this causes freezer-burn on the Spaetzle.
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