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My review
Spaetzle I
RHONDA STORY
"This small, dumpling-like pasta is great with Hungarian Goulash!"
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Ingredients
10 m servings 544 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- In large bowl, combine flour, eggs and salt. Add water a little at a time to form a soft dough.
- Boil 2 quarts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish.
Nutrition Facts
Per Serving: 544 calories; 7.4 g fat; 95.9 g carbohydrates; 20.7 g protein; 231 mg cholesterol; 769 mg sodium. Full nutrition
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Reviews
Read all reviews 101120 Ratings
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Most helpful positive review
11/12/2007
I was born to a german mother in Bavaria and married a man who was born to a German mother from Schwaben which is the home of Spaetzle. My mother-in-law made great spaetzle and gave me a press. ...
Most helpful critical review
11/19/2001
I grew up in Bavaria in Germany, and learned a few tricks for making spaetzle. First off, addind a little nutmeg gives the noodles a much better taste. Also, adding a little club soda to them wi...
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11/19/2001
I grew up in Bavaria in Germany, and learned a few tricks for making spaetzle. First off, addind a little nutmeg gives the noodles a much better taste. Also, adding a little club soda to them wi...
11/12/2007
I was born to a german mother in Bavaria and married a man who was born to a German mother from Schwaben which is the home of Spaetzle. My mother-in-law made great spaetzle and gave me a press. ...
9/9/2002
I lived in Germany for a number of years and I enjoy spaetzle. Milk was the liquid my German friends always used. Also, I simply use a grater (grating side down) to push the dough through...fa...
1/22/2001
I grew up eating Spaetzles as a side dish and still fix them the following way to this day, using this same recipe. After boiling, you melt 4tbls of butter and fry the spaetzles with some onion ...
9/28/2007
I'm orig. from Germany and come from the main "Spaetzle territory - Schwaben". This is the correct recipe, only you form a more stiff dough to make the Spaetzle rubbery, as my husband calls them...
2/9/2002
This is a very easy, quick and tasty meal. I LOVED!!!! It was So quick! I am only 12 and it was easy to make. I made it for my dad's birthday and it was a big hit!!!! Thank You!
7/25/2002
These came out very well and tasty-and I didn't even use a spaetzle maker or the colander technique-rather I just broke off mounds of dough, and made dumplings. Following a past review, I added...
9/1/2003
This is a very good spaetzle recipe. I use milk instead of water. Many of the reviews list a spaetze maker. If you can find one, they are very expensive. However, you can find a "potato ricer" a...