Excellent recipe! I have been trying for some time, with great frustration, to perfect the art of making spaetzle. Well - it is now obvious to me that it really isn't hard at all - you just need the correct recipe. This was absolutely perfect - the batter was nice and thick and not gloppy, like so many others I had previously tried. I used a spaetzle maker and it came out as good as any I've ever eaten in my favorite restaurant here in Germany.
Delicious, we had a lot of fun making it, need to get the Spaetzle maker or machine, It is very good, first time making Spaetzle, my Dh loved it, he also helped making it. Recipe is a keeper.
Yes, Another review. I made the recipe almost exactly the way you have it ~ however, I don't much care for nutmeg so I left it out. I boiled up some chicken, skimmed the fat off, added salt & pepper, some onions, diced some celery & carrots and potatos. Then I brought it to a simmer until all veggies were done. I don't have a spaetzle machine, so I improvised. I decided to try something different than a colander or cutting the dough. I have a potato ricer and I put it through that. Well let me tell you, it was a little tough as the dough was a bit thick, but I did get it through. Almost perfect. I then boiled them for about 7 minutes turned the burner off and let it cool a bit. WONDERFUL! Absolutely Delicious! I think next time I make them I will add some green onion to the dough, a great color and I bet it will taste Fantastic! Thank you for the yummy recipe!
Excellent. Made a half-recipe. No spaetzle machine or colander with large enough holes, so I did it the old-fashioned way: scraped noodles off a flat plate into the boiling water with a butterknife. Some were a little thick, but tasty none-the-less. Served with sauerbraten. Teenage son ate the left-overs for a late-night snack.
Excellent!! My first try at spaetzle. I've been wanting to get a spaetzle maker for a long time, but haven't. I cut these off of a small board with a knife and won't be buying that spaetzle maker now. It was so easy. Getting the right size will take practice, but that's the fun part.
Perfect! Easily made in 30 minutes with a spaetzle maker. Just the right texture and good instruction to help judge that. Absolutely delicious - tasted just like my Grandma's. I've never had better.
This is my first time making this. I had a problem getting the dough through a strainer or grater so I did it the old school way by scraping it off a cutting board into the boiling water. I am not German but worked with a bunch of German at the Banff Springs Hotel and it tastes dead on too what they use to make! This is delishious!
I was taught by my grandmother how to do this. It's not always about exacts, but texture. Our spaeztle tends to be a little thicker. Instead of a machine or colander just put some on a cutting board and "slice"/push it off at desired size into the water. So much easier and heartier!
These spaetzle were delicious and went so well with a recipe I made. I'm not a nutmeg lover but added it anyway and it gave them a distinctive taste that made them special.
I did not have a spaetzle machine or colander with medium sized holes. My colander obviously has small holes. I tried a few other things which I won't mention here, but they were a disaster. In the end I held a ball of dough in my left hand and cut off little bits with a knife held in my right hand. It turned out great and they looked like what is pictured on this site. Of course you have to be careful with the knife, but I felt confident I wouldn't hurt myself.
I do not have a spaetzle machine, and was not able to push it through a colander, so I rolled it out and cut it with knife. Still came out very good.