Spaetzle (noodles)

From: Caclark4

On Nov 9, 2009

These noodles are fantastic. My grandmother used to make them using the cutting board method for chicken noodle soup. We always referred to them as "clunker" noodles. I now love making up a batch and nibbling on them throughout the week. Thanks!

From: Twig #2

On Jun 14, 2009

The end result tasted good — though a bit heavy — but I had a heck of a time with the dough. I ended up watching a couple videos on YouTube and found that this dough was nothing like the consistency of the spaetzle dough on there. This was way too dry. As a result, I couldn't get it through a colander to save my life. I ended up going the cutting route and while that went better, it left me with rather heavy noodles. As I get more practice I'm sure my end product will improve.

From: HeatherFeather

On Feb 13, 2003

Excellent recipe! I have been trying for some time, with great frustration, to perfect the art of making spaetzle. Well - it is now obvious to me that it really isn't hard at all - you just need the correct recipe. This was absolutely perfect - the batter was nice and thick and not gloppy, like so many others I had previously tried. I used a spaetzle maker and it came out as good as any I've ever eaten in my favorite restaurant here in Germany.

From: Vino p.o. prn

On Jan 25, 2007

Love this recipe! Originally searched for it as an accompaniment to Chicken Paprikash #23169 but since it's so easy to prepare it's a great side dish for other recipes as well. If you don't have a spaetzle machine you can just hold a bowl or a plate with the batter in it and cut off little drops with a butter knife into the boiling water. If the batter sticks to the knife, dip the knife into the water and it will slide right off.