EXCELLENT

Yum! Served them with un-diluted cram of chicken soup as a "sauce." Kids and I ate them up.

Great, easy recipe! No way this is 6 servings, though -- maybe 3 servings for a side dish. The first time I tried making spaetzle, I used a colander and it was a horrible mess. I bought a Norpro spaetzle maker for about $7 from amazon.com before trying this recipe -- worked like a dream! If you love spaetzle, it's worth the small investment. I sauteed my spaetzle with a little butter and a minced slice of bacon -- it was fabulous.

For some reason my dough was extremely sticky. I purchased a spaetzle maker and the dough stuck to it. I had to tear little pieces off by hand. I cooked in chicken broth. Very yummy! I cannot wait to make again.

I'm sorry but this tasted and looked nothing like what I had when in Germany. I'll just get the ready made kind next time cause I won't make this again.

Tasted great - the nutmeg gave it extra oomph. I changed the recipe a bit by shaking some parmesan cheese over the spaetzle while sauteing. I served it with the Sauerbraten Klopse and German Red Cabbage recipes from this site for a great German meal.

really good, but i recommend using a spetzel press cause if you try it with the 'holes in a zip lock bag' method, you get one long tube that you have to break up. but, even so, it was really good. will totally make again :)

Delicious. Just like the texture I remember from Germany but with more flavor. I used basil in place of the parsley because that's what I have. I used a colander and it was a phenomenal mess! Next time I'm going to do the plastic-bag-with-holes method another reviewer mentioned.

Finally! It's the nutmeg folks. Authentic German classic nutmeg and anise seed does wonders to German dishes.

I use something similar to make rivels in my Chicken Corn Rivel Soup. Not bad, went well with Currywurst though to soak up some extra sauce.

We loved this recipe! We sauteed in butter with minced garlic and topped with parmesan cheese and fresh parsley. It was tasty and very authentic.

yum, messy to make but worth it! I sprinkled with some grated dutch cheese.

I have made spaetzle before, but never with nutmeg. Wonderful addition to a great recipe!

This is great. I used a spaetzle press and it worked great. I cook low carb so I make these with pure vital wheat gluten flour and put these in my chicken soup, wedding soup, beef stew, beef and noodles etc. When I just drop then in boiling water I put them on an oiled plate and use a knife, dip the knife in the water ever so often, then I put them in a skillet with butter and fried onions and some cheese and you think you are eating pierogies that taste like potatoes. I have put fried them in butter, brown sugar twin and cinnamon with one apple cut up into cubes and that is a great dessert. There are just so many different things you can do with the dough. When I think of more I will post.

This recipe is great! We use it regularly and love it. For those who are new to spaetzle: "dumplings" in this case doesn't mean teaspoonsful. A better description is: German pasta - but in little, tiny droplet shapes. Also, it is supposed to be a very moist, almost runny dough (some recipes are stiffer than others, this one is a thinner one). Yum!

These spaetzle were very easy to make and very tasty. I made them to go with beef stew because I was out of egg noodles, and they worked perfectly.

Good.