I was born to a german mother in Bavaria and married a man who was born to a German mother from Schwaben which is the home of Spaetzle. My mother-in-law made great spaetzle and gave me a press. I tried this receipe and it is excellent and easy. I am submitting my own enhancements which added to the recipe. I added a pinch of nutmeg. I see this mentioned a few times. I recommend it. I used 1/2 c water & 1/4 c milk for the 3/4 c water. I let the dough rest on the counter for 5 hrs before pressing. I also used canned chicken broth instead of plain water to boil the spaetzle in. I was so proud!!! My husband's german cousin also says add a few pats of butter and put in a freezer bag or container and it freezes well, ready to use. The best!!

Reviewed On: Nov. 12, 2007

EASY, EASY, EASY. I have substituted the sugar with Splenda. Works great. Use the prepackaged broccoli florets & precooked bacon to cut the already short prep time in half!!

Reviewed On: Jul. 26, 2005