Reviewed: Feb. 21, 2012

I will never eat packaged again. So super easy and delicious!

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Reviewed: Nov. 15, 2011

I had a very difficult time getting it to pass through the colander so I instead snipped it into small pieces. While it didn't look like spaetzle, the taste was very good.

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Reviewer:

JLEHNIG

Cooking Level: Intermediate

Living In: New Haven, Missouri, USA

Reviewed: Oct. 7, 2011

Best Spaetzle recipe yet! Ive used them all here and this is BY FAR the best!

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Reviewer:

gina

Cooking Level: Expert

Home Town: Sodus, New York, USA

Living In: Severn, Maryland, USA

Reviewed: Sep. 17, 2011

the reviewers who spoke of frying these in butter with onions reminds me of a polish noodle dish my family makes. we know them as poluski (i'm sure my spelling is off). the dumplings a slightly larger but prepared much the same way. the easiest way is to hold the bowl with the batter over the pot of boiling water and while "pouring" slowly use a knife to cut the dumplings along the edge of the bowl. very yummy!

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kelleyp

Reviewed: Sep. 16, 2011

cant you put the dough in a zip lock bag and cut tiny hole in corner and squeeze out and break or cut? or is this idea too slow? Ive never had this but plan to this weekend

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kelly

Reviewed: Sep. 8, 2011

I am giving 5 stars even though I have never tried making spaetzles. I know a good recipe when I see one. Will make them SOON.

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vince aka tazz

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 8, 2011

This is more a note on how to make Spaetzle without a Spaetzle maker. I've made another recipe from this site a few times and it comes out wonderfully (and has a bit of nutmeg). I have a grill pan with holes in it. It fits right over my large stainless pot which I fill halfway with water ( as they expand upon cooking). I spray the pan on both sides with Pam and just push the dough through over the boiling water. It comes our beautifully. I am going to take the advice of other reviews here and try sauteeing them with chopped onion and butter.

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Julie

Reviewed: Aug. 23, 2011

This is just what I was looking for. This recipe was easy to make and we had spaetzle in no time.

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Reviewer:

mtbiketx

Cooking Level: Expert

Living In: Trophy Club, Texas, USA

Reviewed: Jun. 18, 2011

It gets 5 stars, when you add a bit more water to the recipe, so that it can easily be squeezed through the spaetzle press and put into the frying pan with butter and seasoning salt. I like my spaetzle browned in butter and seasoned. For a family of 6, I have to triple the recipe to have left overs. I don't like going through the fuss of cleaning up the dough, unless we can eat it for more than a day.

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Lilacs

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Radcliff, Kentucky, USA

Reviewed: Apr. 15, 2011

Just like Oma used to make! I love this recipe! After I found my old metal spaetzle press on ebay, I have made this at least twice a week... no more store bought pasta for my family!

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