Recipe by Beth429
"Homemade, fluffy spaetzle perfectly paired with soup or chicken paprikash!"
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Great Taste and easy to make. Served it with pork schnitzels, gravy and corn on the cob! I halved the recipe. German Hubby love it-will definitely make it again!
This is exactly the taste I was looking for. Paired it with my Traditional Sauerbraten for a home run.
If you don't have a press or ricer, the (traditional) way my Grandmother did it was to put the dough on a cutting board and then "slice" small pieces into the boiling water. It's hard to explain, but basically she would cut about a finger's size of dough and scrape it to the edge of the cutting board. Works great with this recipe!
My great grandmother made a soup called "ripple soup" it had the same noodles. It was made with beef and a beef bone. Wonderful. I can't believe someone gave this a bad rating saying it has no flavor. It's a pasta!! I drop mine in small pinches to boiling stock. Amazing
Quick and great. I use a plastic bag, nip the end and then squeeze it out and use a scissors to cut the length I want! Good with pot roast, sauerbraten, or in place of dumplings in chicken and dumplings!
I made this tonight. Don't expect any flavor taste just like it should a dough ball boiled in water lol. I won't make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Papa Oriold's Spaetzle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
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