Absolutely Fabulous!I made dough and added 1/4 tsp nutmeg and it took a little extra water to get all dry wet. Left set on counter for about 6 hours and then made. Dough works very well. Keep knife and board wet for ease of handling. This makes enough to easily feed the family of 6.

I've never eaten this before, but I found it to be quite bland. After making the dough, I really couldn't envision it being pressed through a colander or grated on a cheese grater, as another reviewer suggested. I ended up putting it in a gal. bag, cutting out a corner, and squeezing it into the water. But the dough was so sticky, it wouldn't break off, so I sprayed scissors with Pam and cut off pieces as DH squeezed it out of the bag. I think they ended up being too big, about the size of quarters. I served it with Bavarian Pot Roast from this site, and it wasn't too bad covered with the gravy from the roast. I think we just like spicier food. I won't make again.

Very good recipe. I let my dough rest for 2 hours and then pressed through a spaetzle press. It is definitely a serious upper body work out to get the dough through the small holes!! I added nutmeg to the dough too.

Mmmmmmm...made these with Simple Beef Stroganoff. So good and easy! Next time I will try nutmeg. I wasn't able to squeeze the dough through colander holes, so I just pulled off little pieces and popped them in the boiling water. Thank you for a yummy dumpling recipe!

Made this a while ago- but I followed the driections exactly. They were so good! I just served them with gravy. I'd never made spaetzle before, but they were easier than I thought.

This recipe is so delicious.. I learned to make this in culinary school. If you add asiago cheese, it's to die for!

First of all, this is more than 4 servings. i made it with 2 cups of flour and 3 eggs and it made 4 very generous side dish portions. since i really should have used 2 1/2 eggs but didn't want to waste a 1/2 an egg, i used it which made the spaetzle on the very firm side. not bad, but very firm. i will try 2 eggs next time for a softer texture. i did not use any gadget to press through but wet my hands with water, took a half handful of dough, and cut it with a dull knife on my fingertip and pushed it off the knife into the boiling salted water. make your pieces as small as you can, as they really expand in the water and will be huge if you are impatient and make them big. you must salt the water or it will be tasteless. cooked for 3 minutes after they floasted to the top because they did not seem done when just first floating, which was almost immediately. i used milk instead of water, and tossed in butter to serve. very tasty with my pork and sauerkraut. thanks!

I enjoyed the finished product after I fried it and dressed it with browned butter and garlic powder. The dough was a little difficult to work with, but the messiness of it all was fun. I served it with Smothered Pork Chops and Green Bean Bundles of Joy from this site. It was a delish German feast.

I used the suggestion from another reviewer of replacing the water with milk. Tastes exactly as I remember spaetzle from my favorite restaurant tasting!

Excellent, but only 4 stars because there is no way this dough was going through a colander(I tried 5 different ones). I used a garlic press. I would love to know to get it through the stainer, even the grater didn't work for me. I guess i hae to get that spaetzle press. There was a ton dough, I only made half which filled up a large bowl. I did let the dough rest for a few hours and used a combo of water and milk, and added nut meg. Once the water was really boiling the pasta floated almost instantly.

Very good dumpling. Used with the IRISH CHICKEN AND DUMPLINGS. Very good.

These came out delicious, but I can't give it 5 stars because the method in the directions (pressing the dough through a colander) didn't work at all. Either the consistency is wrong (maybe it needs more water? I used the amount in the recipe), or you really need a special tool like a spaetzle maker. I tried a cheese grater as recommended by other reviewers, but that was an even bigger disaster. I ended up breaking off small pieces with my fingers (dipped in olive oil). It took a while, but it was delicious when it was done!

I was born to a german mother in Bavaria and married a man who was born to a German mother from Schwaben which is the home of Spaetzle. My mother-in-law made great spaetzle and gave me a press. I tried this receipe and it is excellent and easy. I am submitting my own enhancements which added to the recipe. I added a pinch of nutmeg. I see this mentioned a few times. I recommend it. I used 1/2 c water & 1/4 c milk for the 3/4 c water. I let the dough rest on the counter for 5 hrs before pressing. I also used canned chicken broth instead of plain water to boil the spaetzle in. I was so proud!!! My husband's german cousin also says add a few pats of butter and put in a freezer bag or container and it freezes well, ready to use. The best!!

Definitely benefits from the addition of nutmeg, salt and pepper. I served these with green beans and sauteed onion. Delicious!

I'm orig. from Germany and come from the main "Spaetzle territory - Schwaben". This is the correct recipe, only you form a more stiff dough to make the Spaetzle rubbery, as my husband calls them. Most Schwaebians use all eggs instead of adding water, which will make them "rubbery". This depends on once taste if you want either the soft or the rubbery noodles. Either one is very good. Leftover Spaetzle can be fried in butter and scramble eggs into the noodles as they fry. Add some additional salt to season. I always add some cubed ham to it. Serve with fresh salads for a meal. Now that's authentic. P.S. Use a Spaetzle press or a Spaetzle Brett (you shave the spaetzle by hand in very thin strips and dip the cutter in the water every few cuts). Very time consuming if you are not used to it. You can get an authentic press, but they are not cheap.

my mother used to make this and just dropped them in like dumplings to our chicken noodle soup. we called it chicken noodle soup with lumps. was my favorite when i was sick (and still is). the only difference was she used milk instead of water like some others have suggested. two thumbs up from me!