Spaetzle

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are a dumplings - not noodles/pasta. Follow receipe & you'll be fine. Whisk flour before adding other ingredients, only use large eggs & let batter rest a few minutes. May need more liquid due to weather, humidity, etc. as with any pasta/dumpling.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this with Goulash and it was fantastic! I added extra freshly grated Nutmeg, but I guess I love that flavor. I had trouble with the colander and slotted spoon drop methods. I ended up putting the batter in a cake decorating bag with a round tip and squeezing it into the boiling water, which worked very well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect proportions, regardless of what the 1-3 star-reviewers say. Nutmeg level may be high if you use freshly grated. It's not pasta dough, it is supposed to be sticky. It's more thick batter than dough, since it's for a dumpling, not a noodle. It will take some effort to get through a colander or spoon. A food mill might be good, but a ricer would NOT work, if you have any idea what a ricer does. I think I'm going to have to double the recipe next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never cooked spaetzle before today, and I have to say this was awesome. I doubled the recipe because I was scared of losing too much dough while forming the noodles. I have a food mill, but I've never used it, but thankfully I had a slotted spoon with just the right size holes. I have to question the negative reviews, but spaetzle is like any comfort food, everyone enjoys it their own way.