By lauralie41 on May 05, 2003
Photo by Nif
Photo by Nif
Serving Size: 1 (182 g)
Servings Per Recipe: 4
"Flavor and Texture perfect. I omitted the nutmeg just because we are not fond of it. Added lots of onions to the butter for a boost of flavor. Very close to what we had in Austria."
"Love the spaetzle! I doubled the nutmeg (I can't have spaetzle without it!) and fried them in the pan with the butter. Delish! These were really good and my kids loved them. Anything doughy to a German kid is a hit! LOL! Made for Kittencal's Recipe Tag. Thanks Lauralie41! :)"
"Unfortunately no photo for this one, we ate them too quickly! DH made this recipe, he says he found that the cooked spaetzle were too wet to pour the browned butter over and he was concerned over the consistency, so instead he fried the spaetzle in the butter which is the way we are used to having them. Nice enough recipe, reasonable consistency to use with a manual spaetzle maker (as in, the pan with holes and a spatula). He couldn't find the nutmeg so didn't add it. Thanks!"
"excellent spaetzle, i served this with simple bread veal scallopine."
"This was excellent. Great to serve with a plain meat. Very much comfort food and not that hard to make (although I admit we do have the slide so that makes it really easy.)"
"I do not have a spaetzle machine, so my results were probably not text book. I rolled the dough out into a 1/4 inch sheet and cut it into small pieces. Otherwise I followed the recipe and was impressed with the results. The nutmeg was an excellent addition. I was testing this out for my international supper club, I think that I will use it. "
"Absolutely wonderful! My DH said the texture and flavor was exactly like the ones we ate in Germany. Thanks MEAN CHEF for a reason to use my spaetzle machine often."