Reviewed: Oct. 28, 2009

I've been trying to recreate this dish for years. Thanks for the great recipe!

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Reviewed: Oct. 24, 2009

I love this recipe. It takes a bit of time to make because I don't have a spätzle presser, but the extra work is worth it in the end. For years I wondered if spätzle could be something other than just plain German noodles. I love to sprinkle different types of herbs and try out different cheeses with it, and I've gotten a variety of good results. I certainly find it better than the typical macaroni and cheese we are all used to eating.

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Sharpnel

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Reviewed: Oct. 24, 2009

Good! I used a colinder to press put the noodles. What a mess! Next time i will try the baggie idea. Thought it tasted wonderful and am putting it in my rotation!

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squirrel

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Reviewed: Oct. 7, 2009

I prepared this for our Oktoberfest with our neighbors.The kids loved this, although a bit challenging without a spaetzle press.We ended up using a cheese grater as suggested, it didn't look very pretty, but there was none left by the end of the evening. I used Gruyère instead of Emmentaler cheese.

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Maureen

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Reviewed: Jun. 21, 2009

Very good recipe...it tastes just like what my husband and I had in Ettal, Germany. I didn't use the Emmentaler cheese but used a sharp white cheddar - it tasted delicious. The challenging part was pressing the batter through a strainer. I will have to invest in a Spaetzlemaker as one reviewer suggested because I will be making this again. Thanks for sharing the recipe

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alpitt

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

Only three stars because I must have done something wrong. Had to make it twice because it was too runny to handle at all. Second batch came out better but I didn't have a press, so just tore off pieces by hand. Ugly but very tasty.

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queenbuffet

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Reviewed: Jun. 6, 2009

As an American living in Stuttgart, I can say that this recipe is authentic. I loved it! I did something just a little different because I like mine with bacon, which omits the requirement for butter. Fried .5 pound of bacon, reataining the grease in the large skillet. Sauteed a small chopped white onion in the grease, then added the spatzle/emmentaler and crumbled bacon. Yum!

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Trey

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: May 31, 2009

Another five stars. Wonderful, love the nutmeg addition and the ease of this recipe. I do not have a spaetzlemaker so used the ziploc baggie idea someone else mentioned and that worked well as a substitute, they were quite as even but I looked at my colanders and the holes were tiny. So delicious and comforting, I will make this again and again (might even get a spaetzlemaker).

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ELLENEJ22

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Reviewed: May 24, 2009

A few modifications; I used extra old white cheddar instead of emmentaler (swiss) cheese because that's what I had on hand, added sliced bacon and some dried parsley. This smells oh-so-good! Turns out spaetzle is basically what we Hungarians refer to as galushka, minus the pepper and nutmeg though it is usually served as a side to chicken paprikash. A nice alternative to regular mac 'n cheese.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 22, 2009

Followed the recipe exactly - AWESOME!

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Annette

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

This is really good! I sliced the onions very thinly and probably added more cheese just so I wouldn't have any leftover. This is a perfect accompaniment to the Jaegerschnitzel on this site. Thank you for the recipe.

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MizzKat

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 23, 2009

I have made this recipe many times now, and it's become one of our favorites. Of course it makes a huge mess (or maybe that's just me!), but the dumplings can be made an hour or two ahead of time and sauteed right before serving. I usually use gruyere because I find it a little more mellow and nutty. And always freshly grated nutmeg. Fabulous recipe.

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BarbD

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Reviewed: Jan. 17, 2009

This was my first attempt at making spaetzle and it was a great success. I split the batch, tossed 1/3 of it with cheddar cheese for my 4 year old (who can be finicky) and she declared it much better than macaroni and cheese (you know, the blue box). The rest I served as a side to our New Year's Day pork and sauerkraut. My very Polish husband stated it was as good as his mothers and I intend to make this a regular side dish in my house.

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SEAOTTER89

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 6, 2009

Good recipe for the dough. Mine didn't fit through a colander at all though, had to cut it into pieces. I did change the preparation by putting the spaetzle, butter and cheese into a casserole dish and baked it.

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Jenny B

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

This is to die for! Mix everything and put in a zip lock bag. Cut a small hole on a corner and dispense and cut with a kitchen scissors. This is sooooo....good with Sauerbraten I here on this site. Thank you so much for a taste of Bavaria!

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LynCocks

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

I'm 15 and picked a random recipe to make for my family cause my mom was about to make plain old spaghetti again. This one looked easy enough and I had all the ingredients. If it isn't obvious already, use a sweet onion. Also, I don't think the kind of cheese you use matters at all. I used whatever was in my fridge (some swiss, mozzarella, cheddar, & parmesan) haha and it worked out well. Yum, I would definitely make it again!

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Rebecca

Cooking Level: Beginning

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Reviewed: Nov. 3, 2008

Pretty Good. I used swiss and cheddar cheese, then baked it so it was crispy on top. Needed a lot of salt.

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Samantha

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

This was awsome!! This was my first try at making a German meal, I made Rouladen, fried cabbage, and this spaetzle and it was a meal to die for, especially since I'm on a diet. Needless to say I only took a bite of each, but WOW it was good!!

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