One Special Spaetzle

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A friend with much travel experience in Germany said it was the best he'd had outside of that country. Working and cutting the dough was a bit tough, but eventually I learned not to be shy with the flour. Guessing it would be much quicker making it a second time, which I definitely will do!

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My husband's mother is from Austria and homemade spaetzle and chicken schnitzel is the only thing she's made better than me until now. And that's because I hadn't made it before. He loooooved this spaetzle. For those without dough experience (like me, I definitely recommend. The reason Guy makes it this way is because it's thicker and not-so-sticky, like you'd expect dough to be. Regular spaetzle is much runnier, and I just couldn't get it to work. So, I used this recipe, and it came out great. It wasn't pretty or perfect, but it was delish. I did add a little more flour until I could handle it without it sticking to me. My husband didn't know what hit him. And the schnitzel recipe was Tyler's pork one, but I subbed chicken.

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Very good! I've never made or eaten Spaetzle so I can't speak to the authenticity of the recipe, but who cares because this tasted amazing! I think I ended up adding a little extra garlic and some fresh nutmeg and it tasted so amazing! Don't skip the parsley, it really freshens it up!

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This was EXCELLENT and very easy to do my family just LOVED it although I will have to make at least a double batch next time.

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I love Guy. He has a great personality, but the poor dude needs a little help on the German lingo and technique.

The name of spaetzle (sp-aetz-ly. Now, the technique in which he used to actually make it was "easy" but not correct. The noodles were too big because he used a pizza cutter to make them instead of a spaetzle maker or even a colander.

The only reason I know this is because my mother-in-law is German and she has taught me the way to properly pronounce and make spaetzle.

I love Guy and he does a great job and the recipe is good other than those two things. I like the idea of putting flavor into the spaetzle....my mother-in-law uses the traditional recipe and it is simply boiled salted dough.

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Everyone I have made this for loves it. It is quite rich though. I agree with a poster below-splurge and get high quality Parmesan cheese. I've also added high quality prosciutto to this and it was excellent. Has anyone tried making the spaetzle ahead and then doing the pan frying a few hours later?

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Husband couldn't stop eating it! This will definatly be made again!

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This was so easy and such a nice change from the usual pasta that I cook. Only problem was I made it as the main dish and I think it makes a better side dish. Everybody ate it, including my picky 3 year old.

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I loved these so did my kids. I used wheat flour and cooked them longer then suggested they turned out great along side the jagerschnitzel.

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Stumbled across this while looking for something simple & filling for dinner. The recipe is a super easy, even my kids can do most of it. And TASY!!! Plate it with a little sweet italian sausage & yer dining well in no time.

Thanks Guy