Reviewed: Nov. 25, 2009

Awesome side dish for Jagerschnitzle. I went out and bought a Spaetzle press after the first time making it as using the chef's knife and cutting board was a major pain!

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Matt W.

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

my noodles were raw from the inside even after cooking for 10 min! maybe it was just me but this recipe just didnt do it for me.

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CindyRDLM

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Reviewed: Oct. 20, 2009

Very easy and delicious recipe! I tried to improvise with a colander for pressing the noodles as one reviewer suggested, but ended up getting a spaetzle press, which made things much easier. Definitely invest in a spaetzle press if you don't have one. I follow another reviewer's suggestion to saute the finished spaetzle with butter, chopped onions, and cheddar cheese-- delicious every time!

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MommyMD2Be

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 11, 2009

My family has made homemade egg noodles for generations using a very similar recipe, rolling out the dough and letting it dry and cutting it into strips. This is SO much quicker, and tastes just the same! People who were having trouble pressing it through a colander were probably trying to use one with small holes. The one I used has holes a little less than 1/4 inch. The only trouble I had was the steam from the boiling broth scorching my fingers. I may invest in a spaetzle press, since they're only $10 at Amazon.

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Mama Alanna

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 4, 2009

They were ok. Some members of my family liked them more than others. We served this with Jagerschnitzel.

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JTRAVELSTEAD

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Jun. 5, 2009

This is a very authentic recipe. I am very happy with it. I did let it sit out like others recommened which I do not think was a good idea. My noodles were very small and I wish they had been longer. I did use a spaetzle maker that I purchased from Amazon for less than $10 which I don't know how I would have made this without it. I will be making this often. Thank you!!!

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Stacy N.

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Reviewed: Apr. 7, 2009

I had a really hard time getting the dough to go thru the colander. Eventually, I ended up putting the top of my broiler pan, that has 1/4 inch holes all over it, on top of the stock pot with half volume of water, half of chicken stock. I had to really press and scrape the dough. It might be because I overworked the dough when I was mixing it. Or it could be because I let it sit for about an hour before pressing it. I served it with this recipe on top and it was really tasty. I also used milk and added pepper and nutmeg to the dough. I'd say, add a full 1/2 tsp of nutmeg because when I tried it without the cabbage, I couldn't even taste the 1/4 tsp I used.

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addycat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Apr. 6, 2009

Used skim milk instead of water. Easy to cook but hard to press through a cutter. Thought it might be easier shoeing a horse or pulling out tree stumps. But worth the effort! The recipe for four is just right if you eat like eight people do.

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John

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Reviewed: Feb. 26, 2009

My 8 yr old and I had a blast making this together. It was pretty good. We also made mini meatballs and tossed the Spaetzle with mushrooms, onions, and meatballs. We made a beefy sour cream sauce for it.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 12, 2009

This is a great starter recipe. I wanted a richer recipe so I substituted milk for the water, added a couple dashes of nutmeg, 2 tablespoons of butter for the spaetzle, and I used 1/2 chicken stock and 1/2 water for the cooking water. I didn't have any luck with the grater or collander method suggested. Instead I went old school on my spaetzle; I left the dough in a mound on a cutting board and held the board in my left arm while slicing off thin strips of dough with a large knife. I'd just use the knife to slide them off into the boiling water. It turned out amazing and was a perfect pairing with our St.Moritz schnitzel and sauerkraut.

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Brigette

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 14, 2009

I use 1 cup of milk instead of the water, and tend to let them sit for awhile, stirring occasionally, before cooking. I *love* these -- I usually serve them with (like tonight) my mom's Chicken Paprikash, or some type of stroganoff. My kids will eat them just with butter. :) Also, these freeze wonderfully -- just butter them up a bit, then put in a freezer zip-top bag. It's great when the hard work of getting the rubbery dough through the spaetzle press makes TWO meals instead of one!

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Jan. 12, 2009

Thank you so much, Rhonda, for this simple Spaetzle recipe! It is very good and very easy. I can't imagine, though, doing this without a "ricer"! I always wondered what I would eventually use that ricer for that I bought so cheap!! ;) Thanks again!

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Dec. 6, 2008

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.

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carollou3

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Reviewed: Dec. 2, 2008

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.

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nmchilecat

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Edgewood, New Mexico, USA

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Reviewed: Nov. 20, 2008

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.

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Aimee'

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: Nov. 16, 2008

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!

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 13, 2008

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.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

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

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Andrah

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

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!

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 27, 2008

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.

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cookie

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Potomac Falls, Virginia, USA

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