Spaetzle

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

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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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Fabulous, easy and fun to make.

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

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

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