|10||yes love it
|10||My Oma always made them with milk instead of water. What would be the difference?
|10||Love the way it is set up. Very easy too follow. Would love too get my hands on one of those handy machines. |
|10||thank you, this tastes just like home when I add browned bread crumbs and put lettuce with cream and vinegar over it. love it.|
|10||I've been looking for this , My grandmother use to make this on Sunday's , I love this dish and am going to try it myself, thanks again!!
|6||I am looking for a German cookbook. Any ideas. Thanks. Bsrn|
|10||Nicely arranged with recipe at the top. Helpful photos.|
|10||So one egg, or four eggs? The ingredient list shows 4 eggs, but in the picture and directions it lists 1 egg? |
|7||YOU DO NOT USE LUKE WARM WATER - C O L D WATER -I SHOULD KNOW - I COME FROM STUTTGART - US HANDMIXER WITH HOOKS.|
|10||Pictures are great I was making the mix to thick and it wouldn't go through the holes|
|10||I MISS OLD WORLD COOKING.|
|10||Great. My grandfather used to make this when I was little. He made his own pasta, all by hand. Brings back memories. I like to add course black pepper to the mix.|
|9||If you don't have access to a press, use an ordinary kitchen colander and push the dough through the holes with the back of a ladle.
|9||tried it out, worked great. very simple recipe.
Would have liked to know why you let the dough sit though|
|10||After the spatzle are cooked fry a few pieces of bacon, break it into small pieces and mix w/spatzle|
|10||Real easy to make and taste great lightly fried.
|10||This is the way I make them but pour browned butter on them before serving.|
|6||Need measurements in cups and Tbls.|
|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.|