Excellent! I used 1/2 whole wheat flour, so needed to add about 1/4 cup of water since it absorbs more liquid. This dough was thicker than I've made in the past, which was good. I use a potato ricer, and it means that the spaetzles held together well. I cook 1/3 at a time, fish them out with a strainer, and then when all are cooked, saute them in butter and then salt & pepper them liberally (I double the recipe, so it takes at least 2 batches to fry up; they would all get gummy in the saute pot at once). LOVE spaetzle! It's always great with German-type food like sausages with cabbage sauteed in the sausage pan with some s&p and a splash of balsamic.
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Excellent! I used 1/2 whole wheat flour, so needed to add about 1/4 cup of water since it...