One Special Spaetzle

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Enjoyed this recipe. Keep in mind you can use meat drippings if you've prepared a meat dish to brown them instead of the butter. Also, get the good grated parmesan or grate your own, the stuff in the can doesn't do it justice.

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Guy It's pronounced speatz-la

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I agree with Diana. This is not a "traditional" spaetzle dough, but good. Traditionally you make the batter and run it through a spaetzle machine, or even drop small clumps off your spoon. The machine is easier than rolling out the dough and cutting it. Use as you would any other dumpling and it's great in chicken and dumpling soup or stew.

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Very easy to make and so good :

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These were so easy...I used to buy the spaetzle in a box in the store and they were expensive. They tasted great along side the jagerschnitzel that he made with them on the show! Great comfort food!!!

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Don't get me wrong, this is a very tasty noodle dish! But if you are looking for a traditional recipe, look elsewhere. I would call this, "Spaetzle, in the hands of an Italian." Spaetzle was never meant to be rolled out in a ton of flour. The batter is supposed to be a thick liquid that is pushed through a colander or spaetzle maker into boiling water, (try Bed, Bath and Beyond. They cost under ten bucks. However, this is a tasty take on spaetzle. I would suggest nutmeg in the batter, very German.

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Made the recipe from the whole show. The Schnitzel with the Hunter gravy and the spaetzle. It was a little messy making the dumplings but it was worth the effort. My wife loves German food and she said that this meal was a definite do-over. Thanks Guy, Come to Canada!!!! We got great places for your DDD show.

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This recipe rocks.
I did change it to be a bit more traditional even though it is messier.
All I did was roll it into tiny balls instead of strips.

The flavors are really subtle which is fantastic for spaetzle.

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My family has hungarian roots and this Spaetzle was similar to Hungarian Galushka. Just like any pasta, you season it to taste for it has no taste. I just used a bunch of flour for kneading when shaping and cutting the dough so it wouldn't stick together. The final taste was great! My husband and I prefer alot of garlic, so we put 3 cloves instead and loved it. And its true, I made this about 40 min before the meal was ready... the short time it took for me to put it in the pan with the melted butter, warmed them up like they were fresh. I would definetly use this in the future.

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Being half german I grew up on spaetzle and my mother always made them on a cutting board. Since I'm not as talented, I used this recipe with a rice press and it was so simple. It was so easy and a lot less messy this way. I'll make this more often now. Thanks for the great recipe!