I've never had authentic spaetzle, but was making rouladen and it was suggested that it be accompanied by braised cabbage and spaetzle. I thought I'd love it, since it seemed like it was just a kind of rustic buttered noodle. Well, I tried to push the dough through the large holes of a cheese grater - that did NOT work. I actually gave up at that point. I added a ton of flour (as another reviewer suggested) to try to get it to work. One of the guys I was making it for, had made it before and his wife makes it a lot. He did need to thin in out, since I added so much flour, so apparently the consistency initially was more correct. He though the cheese grater idea was ridiculous though. He used a spatula and pushed the dough through the holes of a colander, placed over the pot of boiling water. Toward the end, he just would drop dough in, in a free form fashion. He said it looked just like his wife's. Once it was done, I sauteed the spaetzle in a lot of butter and was thinking it should be delicious. It was....bland. No flavor at all. Even with salt, pepper and parsley, I didn't think it was worth eating much of it. But the guy that helped me said it tasted as it should. Not sure what the fuss was about. I'd go with buttered egg nooodles or mashed potatoes in the future.
Was this review helpful?
0 users found this review helpful
I've never had authentic spaetzle, but was making rouladen and it was suggested that it be...