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Spaetzle Recipe

Spaetzle

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 41-50 of 52

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  • on October 11, 2008

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    Authentic, delicious, easy-to-make spaetzle. What's not to love?

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  • on July 23, 2008

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    I have been making spaetzel for years and have had it at a number of German Restaurants. Tyler's version is authentic. Although I'm not sure where the scallions come from. I've never seen a recipe or had them with the scallions

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  • on March 05, 2007

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    Fabulous, easy and fun to make.

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  • on January 17, 2007

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    I?ve lived in Germany for years, and haven?t had spaetzle this good since coming back to the States. It was so easy; I?m ashamed that it took me so long to try this recipe.

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  • on December 31, 2006

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    I am a self-proclaimed noodle-lover and I insisted on having spaetzle when my husband decided to make Alton's "Mighty Duck" recipe. It was great with the duck tasted fabulous, like the best in Milwaukee's four-star German restaurants! As a bonus it was extremely easy to make. I used a potato ricer and just scooped in the dough, pushed it though, shook the rice until it fell in the boiling water and took them out when they floated to the top. I loved the hint of nutmeg, but if you don't care for the spice, go easy it is pretty prominent in this recipe. I will definately make again, whenever the noodle-craving returns!

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  • on October 05, 2006

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    This was first time making spaetzle ever. They were a tad bland, but overall I enjoyed them. My first batch floated right to the top, but after that the next batches never moved. I would probably make them again.

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  • on July 09, 2006

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    quite time consuming, but so is all spaetzle... i like a little bit less of the nutmeg

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  • on October 27, 2005

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    I've made alot of spaetzle. These are very light - great with Swedish Meatballs. A keeper!

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  • on August 29, 2005

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    This was my first time making spaetzle. I used my potato ricer to press the dough. They turned out really good, light and moist. I took them out of the boiling water when they floated to the top. The butter and chives added a very nice flavor. I will make these again.

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  • on May 06, 2005

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    It had an ok taste, but it wasn't thrilling. Won't do it again.

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