Spaetzle

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Good basic recipe. Though I had to add a little water because the dough was too thick.

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Love.
I make spaetzle at least once a month and always refer back to this basic, easy to follow recipe.

Tip from my boyfriend's German grandmother: place the batter in a covered container in the fridge while you wait for the water to boil (or you can stick it in the freezer if things are moving along quickly. The cold environment helps to produce a firmer batter, without having to add extra flour (and risk dry-tasting dumplings. It also helps to prevent the dough from spreading too thin or becoming stringy once it hits the water. Just be sure to use the batter immediately after removing from the fridge.
The simplicity of this recipe also allows for endless creativity -- I often add a dash of nutmeg, basil, or whatever herb I have readily available. I've also had it with a homemade bolognese meat sauce and it was OUT OF THIS WORLD delicious.

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Love spatzel. either with gravy or just sauted in butter with salt & pepper. If you want a spatzel maker, Bed,Bath & Beyond has them. If not in store they will order for you. Makes perfect little dumplings.

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My German in laws said the spaetzle was as good as anyone in their family makes. Spaetzles were soft and light - much softer than most recipes. I doubled it up and mom-in-law took it for lunch! Served it with Sauerbrauten, (German pot roast, and fried eggplant. Go to recipe for sure!

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Best recipe for spaetzle ever for taste and ease in prep - particularly getting it into the boiling water! Two notes: I use 1/4 nutmeg and double the recipe for three to four. Yummy goodness!

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Loved this recipe! I substituted the 1/2 teaspoon nutmeg for 1/2 teaspoon of garlic powder and it was delicious - I did this because I wanted to serve mine with a pasta sauce. Very easy to make - I used my box grater and just put the mixture on the inside and used the back my spoon to push it out the holes - perfect size and texture.

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Really love the thicker consistency of this. My go to recipe now

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I have been researching how to make spaetzle for a while now, and this recipe got such positive reviews that I decided to use it for my first attempt. I went down to my local kitchen supply store hoping to find a spaetzle sieve, but no luck. I ended up picking up a small perforated pizza pan with holes about 1/4" W, and a plastic dough scraper. Holding the pan over the simmering water I scooped some dough onto the pan and pushed it through with the flat edge of the scraper. It worked perfectly. The consistency of the dough was just right, and the spaetzle turned out light and tender and flavourful. I will definitely stick with this recipe - and making the spaetzle was so much easier than I thought it would be! I agree with some of the other comments that the recipe is small - I think a double recipe would probably be okay for 6, if I was serving a party of 8 I would triple the recipe. This is comfort food at it's best, so why not be plentiful with it! Thanks Tyler!

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We loved it. Even my picky son ate a second helping. I did cut the nutmeg to 1/4 for this run. I may increase next time though as everyone liked the flavor. The pepper was a little strong, but no one seemed to ming. My husband lived in Germany for a while and said theses were better.

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Traditionally spaetzle dough is spread on a small hand held cutting board and cut into the water with a small knife held at a 45 degree angle. This produces a larger, meatier spaetzle. Spread the dough in a relatively thin layer. Practice makes perfect. Also, it's not necessary to do anything to the resulting dumplings except toss them with a little butter. They are a tasty side dish to most winter meat dishes.