Papa Oriold's Spaetzle Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 19, 2015
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
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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Feb. 21, 2015
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.
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Reviewed: Feb. 21, 2015
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!
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Photo by LynCocks

Cooking Level: Expert

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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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