Papa Oriold's Spaetzle Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 14, 2014
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!
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Photo by Chris Simpler

Cooking Level: Expert

Home Town: Fishkill, New York, USA
Living In: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2013
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!
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