|10||10! With browned onions, grated cheese and a good amount of butter you will have Kaesespatzen.|
|10||can I make the spaetzle ahead to sever another day|
|9||will go well with my pork roast.thanks.GOD BLESS!|
|10||Thanks I love the recipe|
|9||Just as Omah used to make it|
|10||Mein Gott...thank you! This is great because you can go between imperial and metric measurements easily. Good step by step picts but without a press or collendar that would work you might want to mention the traditional way of a cutting board and back side of knife. Also, if you could describe the consistency of the dough would be very helpful. Danke!|
|10||Simple and great!|
|5||Where is the cheese mentioned? i use sauted onions in butter and swiss grated cheese @ layer alternstely but put onions on top & use dumpling shaped spaetzel. |
|10||Great! Thank you for using grammes rather than cups. What a useless measurement if you are not able to buy a 'cup' |
|10||Spaetzle is the BOMB!!! From Tserna jacksonville florida.
|10||Das isst sehr goot.|
|10||Excelent. You can also cook kale and then add butter then put the pasta ontop and mix. Healthy|
|10||Excellent recipe, thank you! :-)|
|7||I ordered roluaden and spaetzle at a German restaurant last month, and I wanted to love it, but I just couldn't. I don't think the innards were as generous as yours, and I had to add mustard after it was already served. I'm sure homemade is way better, as it usually is. And I so get that feeling when a familiar fragrance from childhood meals fills your house. I love that I'll be able to bring those smells to my own house and family one day. :) Awesome post!|
|10||oh my goodness. have just seen this being made on the tv .never heard of it . struggled to find it.the person making it was german and I couldn't quite understand him .this site is wonderful as it is so easy to see and understand .I will print this off for my 15 year old grandson who is going to catering school when he leaves school .he loves pasta . just bought the plate with the holes in to push it through . thank you so much . cant wait to try this . from Florence in Liverpool England.
|10||Das ist immer so Gut! |
|10||I've used a few spaetzle recipes, this simple easy to follow and remember recipe is foolproof and very nice finished with butter and fresh Parmesan |
|10||excellent recipe,I'm Australian and my Austrian wife and mother in law cant believe I can make spatzle. I use this recipe less the salt and butter. I add unsalted butter when I'm frying it up and aromat to flavour|
|9||Excellent recipe. I like the idea of putting it into the oven to dry a little. Perfect for mixing with onions, mushrooms and meat in a frying pan.|
|10||A really good recipe which gives a truly authentic taste. The potato ricer is perfect for the job.
This recipe is great with game -especially casseroled venison and pheasant. A nice change at Christmas too. |
|7||The photos are too large to print on one page. Had to reduce it quite a bit. Planning of preparing this evening. Thank you.|
|10||The photographs are very helpful, especially the one showing the consistency|
|10||Simple instructions that even I can follow!|
|10||I acturley knpw the recept but I forgot how to make it this was ver helpfull for me (I think the pictures are greate for people who don't know how to make it)|
|10||I have a very sturdy potato ricer that came with two removable discs -- small holes and medium. I'm going to try the medium for spatzle, seeing that the dough appears to be very moist.|
|10||I am new at making spatzl. Tried making it recently but the dough was so stiff that I had to roll it out and cut it. You have taught me how to make it properly and for this I thank you. Will be making it tonight with fried onions and cheese.
|10||loved this recipe!! Very easy and yummy|
|10||Looks lovely, I hope I can cook these in package ones found in the US. Then I shall try these from scratch. Actually these look like my moms homemade noodles!|
|10||my swiss chef father would never use a press. not even at work. this chef is a nerd. it'll taste better if prepped the swiss way.|
|10||It is great!!! I think it is originally served with jaeger sauce.|
|10||I make mine with milk, but this is exactly how I make them. After boiling, I put them in a large pan with some olive oil and seasoned bread crumbs. I increase the recipe every time I make it. If there are leftovers, they don't last for long!
|10||Hi from Australia. This German dish is so tasty...thank you. We have only just been converted to the white 'bratwurst' sausage here in Oz...on a wood fire these are really something. Another fine discovery - thats obviously been around a long time :-)|
|10||Just like Mom used to make|
|10||great recipe, as a German I rinse my Speatzle with very cold water. Put butter in a big frying pan and slightly brown it to give it that intense butter taste and on low heat get Spaetzle heated up again without frying them
|10||Thank you so much ... I finally found a great recipe, love it ...|
|10||Perfect - exactly what I was looking for.|
|8||Been looking for this for about 15 years - just seen it on cookery programme and realised it was the gorgeous food I was once served in a German Supermarket cafe all those years ago. Thank you|
|9||Great i needed a quick& easy recipe, but what about without a press?|