Homemade Spaetzle

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Don't know if this was an authentic spaetzle recipe or not; but, it worked for my family. I did not use a cullender or a spaetzle maker; rather I used the method my mother used. I put the sticky dough on a small cutting board and then "cut" the dough, using a knife, into the boiling water. We then sauteed them in some brown butter and served with Roast Beef and Gravy. They were delicious (the gravy made the difference!!!.

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The flavor was great but the collander method did not work at all. After great struggles and a large chunk of time I eventually had to pull the dumplings by hand. If I make the recipe again, I will invest the $20 in a spaetzel maker.

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these are no spaetze, just home made noodles.
use more eggs... 1 per person,no butter in the batter!
to make right,scrape them from a board, directly in to the boiling water and they are done, as soon as they float to the top. remove from the water and rinse, keep them WARM in the oven and put always a bit of butter on each layer you build with the portions you make and when done mix them well before serving.
for scraping the dough a knife or a dry-wall scraper from the hardware store works good too, a metal one, without a handle,(has to be always wet, so dunk it often into the boiling water, otherwise the dough sticks on the blade and get a thin flat board with a handle . use only about a 1/2 cup of dough at a time on the board and spread it thin before cutting. the dough has to be the consistency as this recipe calls for. they take some practise to make, but it is sure worth it! watch so you don't burn your fingers in the boiling water!

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I make it "nach Hausfrauenart". I use a smooth flat board and a knife. I plop some dough on the board and use the knife to smooth it out and cut thin strips and push them into the boiling water. I learned this technique on German television.

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This worked out great! I was going to feed 10 so I doubled the recipe. It was thick and sticky so I did add another 1 cup of water when mixing. I forced it thru a "screen splatter" I had as it was easier to handle than the colander. The sharp edges of the metal "screen" helped to "cut" the noodle mix and it dropped out in pretty curls. I was very pleased! Thanks!

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Thank you Cafe Mozart. Tried this and it's sooo good. Wouldn't this be good with some sage brown butter and wiener schnitzel.

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I made this to the letter and it would have been impossible to actual make the spaetzle like they said. We kept adding water until the batter was much thinner, then it worked fairly well.

You almost need two people, one to hold the colander and one to push the batter through.