The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: jun. 29, 2009
Very good. I used a potato ricer and put them right into my homemade chicken noodle soup. Quick and easy!
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Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: may 25, 2009
The mixture was very liquid in texture and didn't really make strands of dough, so I had to work pretty hard to get dumplings in the end. However, they tasted great and were the perfect accompaniment to the jagerschitzel. I used garlic herb seasoning in addition to the fresh parsley for a little more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: may 15, 2009
I am full blooded german and grew up eating spaetzle, I added about 1/8 cup more flour and I like to fry my Spaetzle in 5 slices of rendered bacon until slightly crisp and a little brown, yummy! My husband can't get enough of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: may 5, 2009
Excellent. This recipe is exactly like my grandmother's except she didn't use nutmeg. I use it when I make this, but honestly, if you didn't have any it wouldn't make the biggest difference in the world. I also don't have any of the implements on hand to form the spaetzles so I cut small ones off the dough one at a time with a wet knife. I love to use spaetzles with the Campbell's chicken and dumplings recipe on here. It's wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: may 1, 2009
These are perfection!!! As a kid we had a Swiss exchange student and she taught my mom how to make these it was very involved since the recipe was in German and they had to translate it and weigh it all since it was in grams. I was afraid to try these because that memory is very vivid. These were so easy and delicious. Too bad we didn't use the internet back then like we do now. Thank you for helping me overcome my fear with a fabulous recipe. I used my cheese grater to push the dough through.
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Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: apr. 20, 2009
Unbelievable! This was well worth the effort of making! I am so glad I found such a good recipe when I finally got up the nerve to try and make this stuff. We will certainly be making this again, but I will have to double it so there is enough for the kids this time! The pressing through was a little difficult, but I found that by setting the pot of water (already hot and on a pad) on the floor and nesting the colander at the top, I could press the dough through with a spatula without breaking my back or wearing out my arms. When it all was pressed through I put the pot back on the burner and it came to boiling again right away.
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: apr. 6, 2009
I would like to preface this review by saying that I am not an inexperienced cook. That being said, I do not understand how I can have the only negative review! I was not able to make anything edible out of this recipe. It ended up looking like scrambled eggs. I tried twice, varying the method of stirring, the impliment used to make the noodles, how hot the water was, and amount of cooking time and I still couldn't get this to turn out! I think (especially after looking at other recipes) that the batter is far too thin. There was no "forcing" it through the sieve--it was so liquid it just dripped out and made tiny little mushy dots. I got so frustrated!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: mar. 26, 2009
It took me three tries to get the hang of this, its actually very easy to make and the taste is awesome! I make this at work once a month and the staff and residents love it. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: mar. 16, 2009
Love this recipe! I lost the recipe that my mother in law gave me and didn't what to ask her for it again. It is my husbands favorite meal. I add crumbled bacon to the dumplings. I usually make a double batch but it still doesn't last long.
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Cooking Level: Intermediate

Home Town: Wellsburg, New York, USA
Living In: Elmira, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: feb. 26, 2009
We love this recipe! I wouldn't change a thing. It can be hard to make if you do not have a spaetzle maker, but I am ordering one so the job is easier next time! You need something with really large holes. Typical colander and cheese graters do not work well. -this recipe goes great with the jagerschnitzel recipe from this site published by DSPIRAL73.
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Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: feb. 23, 2009
i followed the recipe to a T, and i think i did pretty good! i had no idea what the consistency of the dough was supposed to be like, but in retrospect, i did just fine. my nutmeg is old (need to replace) but for the first time making and tasting, these turned out just fine. a great first starter recipe.
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Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA
Living In: Sayreville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: feb. 4, 2009
Fabulous!
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Home Town: Tucson, Arizona, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: jan. 26, 2009
Hard to get the dumplings to form without a press
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: jan. 20, 2009
My new favorite side dish! Have never made spaetzle at home but this recipe is it. I didn't change a thing other than to use black pepper since I didn't have any white. Sauteed them in butter and threw the parsley in with them. Thanks to the cook who suggested using a zip top bag with holes poked into it as a tool to drop the dumplings into the boiling water. Worked perfectly! Will definitely make these again. Served with sauteed string beans and Lancaster Pork and Sauerkraut recipe from this site. Can't beat the combo! Delish!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: jan. 8, 2009
I am German (lived there in my childhood) and have seen Spaetzle being made by many of my relatives growing up and make them myself now. I have never seen a german use milk to make spaetzle. The only thing that the dough mixture requires is flour, eggs, a tiny bit of water, and salt (depending on who makes it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: nov. 12, 2008
Delicious! I used a potato ricer to drop these into water at a rolling boil. Fluffy, soft, and the nutmeg gives a wonderful flavor. If they stick together while boiling at all, just use a spatula to separate them when you saute.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: oct. 28, 2008
I added a little club soda to make them fluffier and used the back side of a grater to make the noodles. Tossed them with a little sauteed onion, crisped bacon garlic and butter This first time we have tried them and he said.. Yep do them again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: oct. 27, 2008
These were pretty good. I've only had spaetzle once before, so not a lot to compare it to for authenticity. Extremely messy to make. Followed the recipe, and used the perforated storage bag method of getting these into the boiling water. That seemed to work ok, as these were about the same size and texture as what I had before. Sauteed with butter, paprika, and more pepper since I was out of parsley.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: oct. 25, 2008
Dinner group loved this dish. I've made it twice this week. The first time I doubled the recipe, and it was just enough for our family of 4. It was too wet, so added more flour like other reviewer. I also found that using a heavy quart ziplock with a few holes worked well as the extruder. The second time I decreased the milk (about 1 T less per recipe), and since I had it, used salad burnet (an herb that tastes of cucumber!), in place of parsley. The nutmeg makes these better than other spaetzle. I'll definitely make it again!
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: oct. 6, 2008
EXCELLENT
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