Spaetzle

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I make spaetzle quite a bit. Tonight I was giving the dog a bath. I wanted my husband to get my recipe but I knew he would get too frustrated if I asked him to look through my index file. I can never remember if it is with the PA Dutch Chicken Corn Soup recipe or with the Swedish Meatball Recipe. It was easier to just send him to the Internet. That way I could put it together as soon as I was done bathing the dog.

I knew I was in trouble when I saw the egg to flour ratio. It should be one cup of flour to one egg. (Hey, my great grandmother was German. I know these things! I didn't want to hurt hubby's feelings so I made the recipe. Even worse idea. This recipe is awful. I should have trusted my memory.

For 2 cups of flour stir in 1 tsp of salt then 2 beaten eggs mixed with 3/4 cup of milk. NO BUTTER for goodness sakes! You can add a pinch of nutmeg. If you want to add herbs okay but realize that herbs would not be authentic in a day to day recipe for spaetzle. Ditto for the butter. I use a spaetzle maker but you can use the colander method. It works just fine. Just make sure the water is at a rolling boil before you put the spaetzle batter through.

If you buy a spaetzle maker do not get one that has plastic. Try to get one that is 100% stainless steel.

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I've been wanting to make this ever since I visited family in Germany and tasted spaetzle for the first time. This recipe was delicious! The flavor is understated and amazing.
The dumplings turned out a bit large, but still cooked perfectly.
After resting, my dough was still too runny so I added extra flour and set it in the fridge to harden up a bit. Also, I only used 1 Tb of butter which was more than plenty. I just used what I had around the house, so no chives. The fresh taste would be a great addition though.

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This was my first time both making and eating spaetzle. It was so easy it was almost alarming. My husband has had spaetzle all over Germany and Austria, and he said this was top-notch. He couldn't stop eating it.

The batter went together in seconds; the most 'time-consuming' parts of the recipe are (a letting the batter rest for 10-15 minutes and (b waiting for the water to boil.

I must admit, I have a spaetzle maker; I can see how it could have been much more of a pain without it. So for all you foodies out there, spring for a $15 spaetzle maker! Treat yourself, and you will keep making this recipe over and over, and loving it!

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I read all the reviews and made the spaetzle anywhay. Instead of the colander, I used a potato ricer. My only complaint was that the receipe said it served 6 and we fed 4 people who wanted more. Of course, that could speak more to my guests than the effecacy of the receipe.

Alll kidding aside, these were the best (and easiest Spaetzle I ever made and will certainly make them again and ofiten.

I do have to agree with your sister-in-law - Tyler is a major hunk and also can cook - what a great combo,

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I also had problems getting the batter through a collander. My problem was forcing it through a hole...it kept on sliding to the side instead of down. So, I thought outside the box here. I took a zip-tip storage bag and spooned the batter in. I cut a small hole in one of the bottom corners and treated it like a piping bag. This way the batter is forced to obey me. : The batter naturally breaks off at reasonable lengths; if it doesn't, a good pinch will fix it since you only need one hand to squeeze the bag. I hope this helps.

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This was GREAT! The first time I had spaetzle I was in Munich Germany and had it at a restaurant, This tasted almost exactly the same! I can't wait to make it again. Oh and if you can't find a spoon with big enough holes use the holes of a cheese grater, that is what I did and it worked perfectly!

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My wife decided to make this recipe. She's a fantastic cook. She's made Spaetzle before, but's it's been years, so she decided to ask for help from the internet in remembering the recipe. She decided to use Mr. Tyler Florence's recipe. She couldn't have done worse. The recipe needs at least double the flour. She couldn't even rice it. She had to pinch large dumplings into the water, since the traditional method of extrusion didn't work. In order to save the sauce, she ended up ruining a lovely evening's dinner. Thanks, Tyler Florence. My sister-in-law said you're hot, but not a good cook. I'll agree with the latter.

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I first discovered spaetzle at an authentic German restaurant in my town and fell in love with it. I wanted to make it at home and tried this recipe. I didn't have nutmeg, so i substituted all spice, and I reduced the salt to 1/2 t and added 2 t. of powdered chicken bouillon, and tried it. While I couldn't push it though a spoon, I dropped it in small dollops into the water. I loved this recipe, and it turned out wonderful. I absoutely recommend it.

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I made half a recipe, and after the batter sat, it was a thick gob of goo. Had to add considerably more liquid to get it to the appropriate consistency. Have made spaetzle before, and the taste was right on, but depending on the flour, you may need more liquid.

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This is a simple and delicious side, made this for an all German Christmas Eve dinner this past year and once or twice since. A friend even found me a spaetzle maker after I complained of difficulty finding a spoon with big enough holes to squeeze the dough through. Try it with Altons Sauer Braten and some braised red cabbage.