Spaetzle

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This recipe worked really well for me. I was a little concerned about the consistency when I read the reviews but I did not have any problem. Easy, fast and foolproof.

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This is a great recipe and I've made it numerous times.

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This recipe is seriously not worth the effort. Super simple to make just tasted terrible and was all clumpy.

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By far the best recipe I've used to date. Texture wise it can't be beat and it can be adapted for any flavor, herb, or just plain. This one is a winner!

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It was super easy to make; like others, I don't understand all the bad reviews. Maybe they didn't aerate the flour and just scooped and compacted it? Overall it was quite good, but I did have to add a bit more milk than the mentioned 1/4c. I'll definitely make it again!

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I make spaetzle all of the time but don't have a set recipe; I always find myself googling for a recipe and doing something different everytime. I liked this one because I didn't have to adjust the batter at all. I did cut the recipe in half because I don't like leftovers. : Personally I think Tyler's serving suggestions are inline as well - as I cut the recipe in half and it did yeild three servings. Each serving about one cup. I did not saute it in butter at the end. Before you think I'm a health nut I'll tell you it's because I made leg of lamb and served the spaetzle with lamb gravy :

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I made this last night and it came out perfect. I'm not sure why all the negative reviews. If some found it too mushy, then after sauteing for a minute, it should be fine. There are not 6 "normal" size servings though. More like 4 average or 2 large. Otherwise, it was ridiculously easy and delicious!

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This recipe rocks. I don't know why there are any bad reviews here. We have (or had a recipe for spaetzle that we've used over the years.Tonight, I had the opportunity to lay on a German dinner at my Moose Lodge. I knew it had to be schnitzel and spaetzle. Couldn't find our old recipe, so I checked here, comparing each with my (lame memory. I decided this was close, so we went with it. I was wrong. This wasn't close to the way I used to make these noodles, this was much better. Had to do a 6x batch, and then a bit more.

Our super-good spaetzle maker wore out awhile ago, so we've been using the colander and spoon method, and it was great with this batch. The texture was perfectly workable. I didn't have to add extra flour, or extra liquid, or extra seasoning, or anything else. I have to say, if somebody can't make excelent spaetzle with this recipe, that person must have a hard time using basic kitchen utensils.

Thanks Tyler, this was great.

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I was making Guy Fieri's Jagerschnitzel (great recipe! and wanted a drop spaetzle recipe like I had in Germany. This recipe was great. The dough was perfect consistency to push through my colander and the spaetzle was light and fluffy and delicious. I did omit the nutmeg and tossed the finished noodles with parsley since thats what I had. I will be making these again tonight for my parents and am excited to try my ricer as suggested by some other users. I would also say that 6 servings from this recipe would be small servings. I would rate this recipe as 4 servings. Mmm mmm mmm!

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I tried to make this for my family for dinner and ended up having to add twice as much flower as necessary in order to get it to consistency that I could manage. It was so sticky that it wouldn't push through a colander or slotted spoon. Just stuck like a gooey mess. Anyway, after adding at least 1 1/2 more cups of flour, I got it to a consistency that I could handle and ended up just pulling off pieces by hand and tossing them into the boiling water. This rendered somewhat large spaetzel pieces, but the result was tasty! We ate it with sauerbraten w/gravy and it was wonderful!