Reviewed: Apr. 30, 2012

Only change I made was to use Swiss cheese instead.

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Snowlvr

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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Mar. 11, 2012

living in germany for one year and this is a traditional dish that i will definitely be bringing back home with me!

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trae00

Reviewed: Nov. 27, 2011

We have been to Germany and tasted the real deal. This meal is as good if not better than any kaese spaetsle that we have had in Germany. Must try for anyone with a taste for German dishes.

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NJT

Cooking Level: Beginning

Reviewed: Nov. 6, 2011

Thank you so much for the excellent recipe. It's going into my recipe book and I'll use it for years to come!

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Alisa

Reviewed: Nov. 1, 2011

This was sooo yummy! I took the suggestion from another recipe on this site and added a little vinegar and parsley at the end. It really woke the recipe up! I lived in Germany and spent a lot of tome in Salzburg, which has the best spaetzle, so was prepared to be a little disappointed. But I wasn 't! Really excellent!

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Reviewer:

hhsandy

Cooking Level: Intermediate

Home Town: Lake Luzerne, New York, USA

Reviewed: Oct. 24, 2011

My husband fell in love with this dish when he was stationed in Germany. I made it for him when he got back and he said it was just like they made it in the mother land.

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Reviewer:

Irene

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Aug. 9, 2011

so delish!

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Reviewer:

kellymc125

Cooking Level: Expert

Reviewed: Jul. 27, 2011

Not bad, however I add some fresh bacon bits, and lots of cheese. BTW, any cheese will do for Kaese spaetzle as long as it has some flavor to it....

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Reviewer:

eve408

Cooking Level: Expert

Home Town: Neu-Ulm, Bayern, Germany

Living In: San Diego, California, USA

Reviewed: Jun. 22, 2011

First attempt at making Spaetzle and it turned out pretty good. I wish the directions stated how the dough should look before letting it sit since 3/8c of milk is an odd measurement. I ended up adding more flour after it sat because it was pretty runny and was still runny when I pressed it through the potato ricer. The ricer worked pretty well except the dumplings clumped quite a bit. Next time I think I'll use a ziploc bag with a hole in the corner as another reviewer suggested. I sauteed the onions in bacon grease (using the bacon for the German-style Green Beans recipe on this site) then added the spaetzle. I didn't shred my Emmenthaler, although I wished I had. I cut in very small chunks hoping it would melt well, didn't. My husband loved it especially when combined with the Bohemian Pork Roast on this site. When the 2 are put together, it's a better taste than either on it's own!

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LJANAY44

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

Reviewed: May 25, 2011

Just okay. This was our family's first time havng spaetzle and not so sure we liked the conistency of the noodles. It may have been my attempt at this recipe that went wrong, but I follwed it exactly...the texture of the noodles nad the blend of the flavors were not quite to our liking.

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