Spaetzle

Delicious! After I cooked the spaetzle in batches, I melted about a Tablespoon of butter in a fry pan and tossed it all in to reheat and get covered with butter. Everyone loved it with Alton Brown’s sauerbraten.

I made this and I am no great cook I tried to make apaetzel many times and this one came out great I could not believe how easy they came out of the press it was great I could not say enough

OMG! I am dating a man from Switzerland where they eat a lot of German cuisine. I googled what to eat with brats and Spaetzle was suggested. I had never heard of it but he remembered his mother making it on the family farm as a child. Every year my mom makes beef and noodles for our Christmas meal. The noodles are to die for because they are super tender like mini dumplings. This recipe TOPS my mom and grandmother’s recipe. The noodles are a lot less work and warm up beautifully the following day! I can’t wait to share this with my mom! She will find preparing Christmas meals much easier! Thank you for sharing this Emeril! I give it five stars and several BAMS!

This is a good, solid, traditional Spaetzle base. I added a bit of Nutmeg, but that was the only change I made. I don’t like fancy or modern twists on the basic dumpling/noodle and this recipe is just right.

I have used the dough in a potato ricer and it worked great. But, it also works ok using a flat grader or colander too.

I take my boiled noodles and toss them in a colander to make sure they are dry, then brown them up in a skillet with some butter, nutmeg and parsley.

Great base dumpling for a number of uses (even eating a few here and there as they come out of the water!. I’ve used a number of spaetzel recipes over the years, and most were okay; but I’ve never found one I think I could settle on regularly. This is the one. They are the perfect balance of fluffy and chewy. Great recipe.

This was a great recipe. I sauteed green onions in brown butter and added a bit of nutmeg. Excellent. New family favorite. One of the best I have ever had…

I have been making traditional Polish dumplings for over 20 years. I tried this recipe for fun, to change up the dumplings in my chicken soup. This recipe is nothing short of amazing! I used an infant spoon and dropped them into the broth by baby spoonfuls. I hate to admit it, but they are better than my recipe. This is my new go-to dumpling recipe.

I cannot say enough about these spaetzle. I have been making them for years, trying different recipes. Just as the other reviewers comment, these are the BEST!. Not too chewy, not soggy, not too big, not too small. Perfect. Make sure to double the recipe, even triple it. That’s how good they are.

I have made many variations for spaetzles and this is by far the best. Great in soups. I also fry them in butter and sliced onions, covered till bottom is lightly brown

This is by far the best recipe for spaetzle I’ve found. I’ve tried a lot of the ones here on foodnetwork.com and this is by far the best! The spaetzle cooks up nice and light and isn’t overly chewy (probably from the addition of baking powder). Just be careful not to overcook them as they can get waterlogged. I sautee the little buggers in a pan with some butter, salt and pepper for a few minutes and then, the possibilities are endless…serve ’em as a side with dinner or toss them with your favorite sausage for a hearty, Bavarian breakfast. I think I hear the accordions playing…