Recipe by Jill
"Pinched noodles. These can be frozen after cooking."
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Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks!
I use 1 egg to 1 cup of flour and add water to the mixture making it still a thick consistancy then scrap it off of a slate board into boiling water.
I make the same thing but very slowly add water to a paste consistency. My grandmother used to make this & when she couldn't find her Spaetzle press, she spooned in about 1/4 tsp. at a time into boiling water, submerging the spoon in the water, so it cleans off and other spaetzle don't stick to the spoon. Even my finicky eaters LOVe these and I have to quadruple the recipe - STILL not enough!
Excellent. Followed recipe exactly as is, turned out perfect.Dough is rather sticky to pinch off into small pieces but they turned out like tiny dumplings.Very good.
This was great! tasted jut like my German Great Grandma made:) - I made little snakes and sliced really thin!!
These were very good and so simple, I like to add these to some of my soups.
My kids love them and so does hubby, if I don't add it, they are always like hey where are the chewy's!!! Thank you for sharing
I've never made spaetzle before, but it was really fun! I was lazy and made giant spaetzle that ended up being bigger than your average gnocchi, but they were still quite good. I didn't try the colander idea.
After boiling the spaetzle, I cooked them with chopped onions and garlic in some butter and served them with the option of grated mozarella. Delicious!
These were exactly like the Spaetzle I made when I was in German class. I made some and put them in a soup. Fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 25
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