Reviewed: May 4, 2009

These were exactly like the Spaetzle I made when I was in German class. I made some and put them in a soup. Fantastic!

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nekojaimie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Mar. 15, 2009

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!

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sayzero0

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Reviewed: Jan. 5, 2009

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

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Reviewer:

LOVE2COOK2

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 17, 2008

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!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 22, 2008

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.

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7 users found this review helpful