Total TimePrep/Total Time: 15 min.
Great recipe easy to make and taste great
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I traditionally make these in October for Oktoberfest celebration. There are 2 major ingredients not mentioned in this recipe though. Nutmeg and white pepper. I would add 1/2 tsp. Of each to this recipe.
Excellent. My go to recipe for many years. I like to serve mine with melted butter and a little Better than Bouillon Chicken flavour blended into the melted butter You can do a veggie version or just butter and Parmesan . Gravy works as well.
This recipe was fantastic! However without the proper tools it was a lot of work. I first tried our potato ricer, but it has holes on both sides which made the dough stick together in two big balls. I then had my husband help me push the dough through a colander with a rubber spatula. It was totally worth the work though. I ended up adding a little cheddar/gruyere cheese that I found at Trader Joes and dried parsley. Holy Moly! My husband requested I go get a spaetzle maker tomorrow!
Fabulous and so easy! The shape makes for a delicious mouth feel.
My family liked this so much that I will be investing in a spaetzle press. Hopefully that will be less messy than the colander. Definitely give this recipe a try. Thanks for sharing!
My husband loved this recipe! I made it with WIENER SCHNITZEL for his birthday. The only change I made was I boiled the dough in chicken stock instead of water which added some additional flavor. We placed the dough in a potato ricer which worked out less messer for us than a collnider
Quick and easy
Works great. Lois is right; a potato ricer is handy for making spaetzle, but use the kind with holes only on the bottom insead of on the sides as well. Germangirl, you're right that it's good to let the batter sit to hydrate the grains of flour. But your comment echoes what I hear from my German family: if it's not forbidden, it's mandatory. Lighten up, girlfriend! Americans love to innovate.