29 Reviews of Spaetzle (noodles)

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.

From: Barb Gertz

On Feb 7, 2003

Delicious, we had a lot of fun making it, need to get the Spaetzle maker or machine, It is very good, first time making Spaetzle, my Dh loved it, he also helped making it. Recipe is a keeper.

From: eBeth

On Dec 10, 2004

This was very good. I halved the recipe and used two spoons to 'knock' little pieces of the batter into the water. So they looked more like little ugly dumplings, but tasted great. Waiting for them to rise to the top took much less time than stated but was a great tip to know when they were done. I made them ahead of time and then browning them in butter allowed me to still serve them warm. I will definitely be using this recipe again. Thanks!

From: Chef #716942

On Jan 7, 2008

The ingredients and resulting dough were just right but I cut the dough into boiling water using a wide knife as I remember my grandmother doing and then baked it in a casserole covered with buttered bread crumbs and served with sauerkraut-yummy! For an ultra quick version, quick biscuit mix with just a litle extra water so it slides off the knife or thru holes works fine, too and homemade bread crumbs mixed with buter are a bonus.

From: sugarpea

On Sep 15, 2003

Perfect! Easily made in 30 minutes with a spaetzle maker. Just the right texture and good instruction to help judge that. Absolutely delicious - tasted just like my Grandma's. I've never had better.

From: Cristin

On Apr 4, 2005

Easy to make and delicious! I didn't have a Spaetzle machine, so I used my ricer which worked well enough. They were very light. Although, they did not take anywhere near 5 minutes in the water to cook. It was a fast dish. Served it with Chicken Paprikas #95515.

From: Pam-I-Am

On May 28, 2006

My daughter is writing a paper on Germany and we decided to make spaetzle as part of her research. It was really fun, but very challenging without a spaetzle machine. I tried a collander, but it was to hard to get it thru the holes, then I borrowed a neighbors ricer and it just stuck to the bottom of that. I ended up doing pretty well with a slotted spoon and pusing the dough through that. We love the taste enough (and remember it from a German restaurant we went to at Christmas time) to want to make it again, so I'm going to check into buying a spaetzle maker! Thanks for the adventure. Pam

From: Sandi (From CA)

On Nov 25, 2008

Five Big Fat Stars! My first attempt at making spaetzle made me look like a pro thanks to you! BB&B was out of the spaetzle maker I thought I needed, so I improvised with a technique I saw on youtube and won't be using any other from now on. I put a portion of the dough onto a bamboo cutting board, held it up about waist-high, and with a butter knife, scraped off small slivers of dough with a quick motion straight into the pot of water. (Dip the knife into the water periodically to unstick dough.) Several seconds later, that batch floated and was removed - followed by the next batch. This was, for me, a 2-person operation; me scraping, my husband fishing them out to drain. But I digress! We LOVED the flavor and ate it as an accompaniment to another keeper, Pork Tenderloin and Mushrooms. Thank you, Mimi!

From: Izzybee

On Jul 8, 2006

This is so much better than commercially prepared spaetzel from a box. It's messy, but not difficult to make.