By Strawberry Girl on September 04, 1999
"from Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors""
Serving Size: 1 (1121 g)
Servings Per Recipe: 4
"Our family just LOVED these!!! Since I doubled the recipe I needed to thin the batter out a bit with a little more milk, so it would be more like a pancake batter. This was the first time I've made spaetzle, but it won't be the last! It takes a lot of time to get them into the little bits of dough to cook. So I improvised and ended up using a colander held over a large pot of boiling water and pouring some batter in, and then used a spoon to press down on the batter, pushing it through the holes in the colander. That was slow, so I tried using the bottom of a mixing bowl to press the batter through the colander, into the boiling water below, and it worked! It's messy to do it, and takes two people (one to hold the colander over the pot of water, but it's worth the mess and effort! And you get a lot of spaetzle out at once. After cooking, I fried them in some butter, and added some salt. These were so amazing, I'm going to buy a spaetzle press to use the next time I make them. Thanks Strawberry Girl."
"Oh my! I made this last night (recipe doubles easily). Wonderful! Wonderful. It was my first time ever making spaetzle. I didn't have and couldn't find (after a 2 day search) a Spaetzle machine/maker anywhere, but found *the perfect this for making them at Kohls. I used a pizza crisper (looks like a round pizza pan but has holes in the bottom) it fit over my pot of boiling water perfectly and using a dough scraper, made perfect little spaetzle. as someone suggested, I added some nutmeg to the mix. I sauted themas suggested and served them with German Pot Roast and gravy. This recipe is definitely a keeper."
"I have made a lot of spaetzle in my day and this is by far the best recipe yet!!!!!"
"Delicious and easy! I have a spaetzel maker I have only used once ......so glad I decided to get it out and make these. Light and delicious! Try it!"
"These were fantastic and will become a new regular in the dinner rotation. As suggested by one reviewer, I used a pizza pan with fairly good sized holes to push the dough through into the boiling water. It worked perfectly. This recipe makes ALOT so if you want to brown them in a bit of butter you will need a large pan to avoid crowding. Thank you for the post!"
"This is our go-to spaetzle recipe. Easy to make and very tasty.
I use one of those spaetzle makers that looks like a cheese grater with a hopper on it. I didn't think it would work well but I was desperate and it works great. Been using it over a year and I'd never go back."
"I have eaten alot of spaetzle and this was my first time making spaetzle and it turned out perfect! I halved the recipe and used dark rye flour ( was out of regular ) instead. I used a cheese grated to press the spaetzle."
"This is my new favorite spaetzle recipe! It tastes wonderful lightly fried in butter, sprinkled with salt and pepper, and served on top of a thin steak. To make the spaetzle, I spread a small amount of the batter (about 1/4) near the edge of a plate and scrape off small strips into the boiling water with a knife. (It helps to dip the knife into the water each time with the spaetzle - then there is no sticking.) After this batch is done, I remove the spaetzle from the water and start another batch."
"these turned out a little gummy for my liking, but my husband LOVED them. He would do just about anything for some spaetzle!! I followed the recipe exactly, and dropped them from a piping bag, cutting them with scissors! Kind of time consuming, but we laugh a lot. I'll make this again for him. :)"
"Very good and easy to prepare! Wonderful when served under Chicken Paprikash!"
"I had never made them before but have had them many times. These were yummy! I don't have a press so it was a bit tricky "stringing' them into the water. Not by any means impossible though. I sauteed them in some butter and parsley right before serving. We actually had it with SOS, I know strange combo but it really was a great meal. "
"This is by far the best spaetzle recipe I have ever used, and I've made alot of Spaetzle; makes a nice lighter spaetzle The only thing I changed was added about 1 T more flour so it wasnt so runny. I also substituted 1/2 cup whole wheat flour to make it healthier. Dont care what anyone else says, Jeff Smith was one of the greatest all time chefs, may God Rest his Soul. UPDATE: Oct 2006: 2 years making this spaetzle, I've since added fressh ground nutmeg to the dough, try it, maybe about 1 tsp, use fresh grind it,don't use bottled. Wow, makes this even better! When done, I then fry them with a little canola oil, serve with gingersnap gravy. "
"Best. Spaetzle. Ever. I've made a lot of different recipes, most of which come out too doughy or floury. These came out perfect, nice and light and eggy, fluffy and not too chewy. I used lard instead of oil, and it added great flavor to the spaetzle. This is definitely going to be my standby spaetzle recipe from now on. "
"I don't have a spaetzl press either, but when I make spaetzl I use the basket from my deep fryer. It has 1/4" holes and I just stir the mix over the simmering water and let bits drop in. "
"This was a great recipe! I don't have a spaetzle maker either but I have a ricer and it worked nicely."
"These were very good the texture was firm and not heavy. I used oil and mixed it by hand. I don't have a spaetzl maker but put the dough on a plate and used a floured knife to scrape slivers into the water. I fried them with butter and they made a perfect side dish for our prok chop and sauerkraut dinner."