Comments on: Homemade Spaetzle

By: Julie

Julie — Fri, 17 Jun 2011 15:11:27 +0000

I made these the other night. They were yummy! But a word of caution…Don’t let the colander get hot. Hold it well away from the boiling water. If the colander is hot the batter will cook in the holes which clogs them up and makes it impossible to push the batter through. And it will be a royal pain to clean the colander, requiring scraping EVERY INDIVIDUAL HOLE with the point of a knife. Ask me how I know this??

That said I will definitely try again with a cool colander. I ended up dripping the batter off the end of a fork which worked ok, then browned in butter with herbs, It was to die for.

By: Em

Em — Sun, 05 Jun 2011 06:51:55 +0000

Thanks for sharing this recipe! I made some just now (hubby is making a sauce) and its turned out great!

By: Bea

Bea — Fri, 03 Jun 2011 19:31:42 +0000

Wow… I’m amazed. How does this taste? It’s new to me. Thank you for sharing..

By: d.liff @ yelleBELLYboo

d.liff @ yelleBELLYboo — Fri, 03 Jun 2011 18:08:19 +0000

I love spaetzle. For my first real date with my boyfriend, I cooked at home and I made a side of spaeztle but I bought it because I didn’t have a recipe. Of course, Smitten Kitchen posted a recipe the next day. I’ve still yet to try it, but I really want to – thanks for the motivation!

By: fromscratch

fromscratch — Fri, 03 Jun 2011 03:01:20 +0000

Yummy!! I wowed my husband with a homemade German dinner last night. Thanks for the recipe, love it!

By: patimk

patimk — Fri, 03 Jun 2011 01:35:48 +0000

Thanks for posting this. I’ve always wanted to try making these. I make my mother-n-law’s bread dumplings that my kids love but want to try something different. This is it. Thanks.

By: Stephanie

Stephanie — Fri, 03 Jun 2011 00:01:43 +0000

Thanks for sharing….this is definately a recipe I will use next year with my students (Family & Consumer Sciences Teacher), but for now, I will sip my iced tea and enjoy the summer…….

By: Katherine D.

Katherine D. — Thu, 02 Jun 2011 22:29:32 +0000

You have just solved my “what’s for dinner tonight” dilemma. I love the idea of using the colander for those of us without a special spaetzle maker.
Thanks to all who commented with additional tips and ideas. I’m all over frying it in butter! Yum!

By: Grace

Grace — Thu, 02 Jun 2011 21:03:11 +0000

I also grew up on these, but we never used dry mustard in them. We simply made the dough, and ran them through the spaetzle maker into boiling water. The thing my family does that’s different, is we fry them in BURNT butter. The butter has to be burnt, just to the point where it turns brown. It makes all the different in the world!!!

Dumb the burnt butter on, salt to taste, and it is almost always served with a pot roast of some kind, so you drowned the spaetzle in gravy! MMMMmmmmm….

I eat it every year as my birthday meal! ;~)

By: vickig

vickig — Thu, 02 Jun 2011 20:43:38 +0000

we grew up eating this every sunday with sauerbraten, but i didn’t really love it until i was an adult. i just have a quick question for all/any of you of german descent: my austrian nana (great grandma) and finnish grandmother always pronounced this as “spetzle”, while a local german restaurant’s employees say “spatzle, with a long a. the first time i was there i didin’t know what they were even saying! which is the correct pronunciation? thanks for the info!