Spaetzle

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I have a German Spaetzle press that i use to make spaetzle noodles for 30 yrs now. I usually melt some butter and add breadcrumbs to it and mix it in the noodles, then add some mushrooms and serve it with a T-bone steak. adding the juice from the steak to the noodles. Nummm.

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I do not fry mine in butter. I've made these but have called it strudels. I made it just like it says, without the egg and mine are about a half of an inch to an inch long. I actually cook it with my food, so the dough takes the flavor of the food. I take a roaster, and put it on the front and back burners (turn them both on of course. I start cooking my pork chops, then put my halved potatoes on top of my pork chops, put water in it, THEN I put my strudels on top. 20 to 30 minutes later....boom, done...and DELICIOUS! You always have to make the recipe your own....always use it as JUST a guide. I do a few more things differently, but this is already too long... :

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i never saw pasta made like that before and those wernt spaetzle like they make it in germany. the dough was ok but the cutting was messy

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Terrible. This would be fine if the processing portion was similar to other recipes (push through a colander. This was like trying to roll pudding.

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I really like this recipe! Really easy, and quite filling! I like the spaetzle even before it's fried in butter. Simply boiled, it reminded me of my father's recipe for a "slick" dumpling, like a very thick noodle, he used in chicken and dumplings.

I didn't find the recipe too wet, at all. In fact I considered adding a touch of water to work the dough, but ultimately decided not too. As the earlier review suggested, I did salt the water well.

Next time I'm going to saute with shallots.

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good taste added some nutmeg and that was good. dough is very sticky and that makes it difficult to cut and roll out like the recipe calls. overall a lot of work. also really salt your water when you go to boil makes all the difference.