Tools of the Trade: Chef Alfred Schinagl of House of Mozart

Chef Alfred Schinagl demonstrates the proper way to use a commercial-size spaetzle maker that is wide enough to rest across the rim of a large sauce pan filled with briskly simmering water so that the spaetzle drop directly into the pot.

Photo by JENINE C. OUILLETTE // Buy this photo

Chef Alfred Schinagl demonstrates the proper way to use a commercial-size spaetzle maker that is wide enough to rest across the rim of a large sauce pan filled with briskly simmering water so that the spaetzle drop directly into the pot.

Chef Alfred Schinagl demonstrates the proper way to use a commercial-size spaetzle maker that is wide enough to rest across the rim of a large sauce pan filled with briskly simmering water so that the spaetzle drop directly into the pot.

Photo by JENINE C. OUILLETTE // Buy this photo

Chef Alfred Schinagl demonstrates the proper way to use a commercial-size spaetzle maker that is wide enough to rest across the rim of a large sauce pan filled with briskly simmering water so that the spaetzle drop directly into the pot.

House of Mozart

151 S. Barfield, Marco

The House of Mozart Restaurant,

151 S. Barfield Drive, located in the Shops of Marco.

Phone: 642-5220

Q: What is your favorite kitchen gizmo — the one you reach for most of the time?

A: I would be lost in the kitchen with out my spaetzle maker that I brought with me from Austria. Every cook in Austria probably has a spaetzle maker in the kitchen. It’s an essential, time-saving piece of equipment in commercial kitchens, although some hausfraus in Europe still make them the old-fashioned way, by sliding a lump of stiff dumpling dough back and forth on a grater with large holes or push the dough with a wooden spoon through a sieve with uniformly large holes. In the House of Mozart Restaurant that we — my wife Manuela and I — own, I make a big pot of spaetzle fresh, from scratch, every day. I serve it with my Goulash “Vienna” and most of the Schnitzels listed on our Austrian Traditionals menu section.

Chef Alfred Schinagl’s simple recipe for home cooks calls for:

¾ cup flour, 1 egg, and ¼ teaspoon salt and 3 tablespoon milk to begin with and any part of an additional tablespoon milk to make a nice dough.

“Not too dry, not too loose,” Chef Alfred says, and have a pot of briskly simmering water ready to drop them in and when they rise (in a few minutes), scoop them up with a slotted spoon and into a sieve to drain. Meantime, melt a few pats of butter in a frying pan and sauté the spaetzles for a few minutes and serve like you would pasta.

Where to buy it? Spaetzle Makers can be purchased locally at Bed, Bath & Beyond, 5351 Airport Pulling Rd. Naples. Phone: 514-8293. If you go, ask for Chris and he’ll show you one made of tinned steel that sells for $5.99. Or go to Google and type in Spaetzle Maker, click Go and you’ll find at least 50 sources for spaetzle makers. In the sponsored links column click on SHOP.COM and you’ll find Target with two models you can order on line.

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