Spaetzle

Quick and simple to prepare, this pasta has a nice chewy texture. It makes a great presentation, especially when paired with brisket for a Passover meal (see related recipe at left). The shape of the spaetzle will vary depending on the size of the holes in your colander.
Average Customer Rating:
2.5 out of 5
2.5
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Spaetzle
Review 1 for Spaetzle
4 out of 5
4 out of 5
HoustonMom8
Houston, TX
April 20, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Great for Passover
April 20, 2011
I wanted to make something starchy with my brisket this passover and decided to give this a try. It turned out great! It was easy to make (my first time making any kind of spaetzle) and tasted pretty good, considering it was made with matzo meal. The only con was that a couple of people (esp. the kids) complained that there was too much pepper..I don't know if I measured incorrectly, if the recipe calls for too much pepper, or if my friends/family are overly sensitive to pepper, but just something to look out for. Oh, and it takes a while to squeeze all the mixture through the colander, so it's a little lengthy time-wise. It is, however, soothing..like squeezing playdoh, but don't plan on doing it last minute.
Pros: Easy, Adaptable, Will Make Again
Cons: takes some time
Read Comment (1)
Read Comments (1)
Customer avatar
emiarmstrong
Williamsburg Virginia
Posted October 6, 2012
My grandmother is spinning in heaven
This is what happens when someone plays with the original recipes from the old country. Spaetzle is made from flour and not matzoh meal. There is also no pepper in them. Just flour, eggs, and cold water.
We also us a Spaetzle machine to make them for the pot of boiling water.
Try that next time
0points
Read Comments (1)
Read Comment (1)
Review 2 for Spaetzle
1 out of 5
1 out of 5
Franzi
Cherry Valley, CA.
September 29, 2010
Would You Recommend? No
-14points
3of 20found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Southern Swabian German Spaetzle
September 29, 2010
To serve 2-3 portions mix: 1 cup flour, 1/3 to 1/2 cup of milk/water, 3 eggs, pinch of salt/pepper to taste. Beat well with a wooden spoon till beater shows air-bubbles.
Rinse a press (spaetzle-Schwob) with cold water before filling. press batter slowly into 3 quarts of boiling salted water, holding the press 2/3 inches for short noodles or 4/5 inches for long noodles above the boiling water. As soon as noodles rinse to the top, drain well and rinse in hot or cold water. After use rinse press immediately with cold water. Never put the spaetzle press on a hot plate. Enjoy.
Read Comment (1)
Read Comments (1)
Customer avatar
kgyy
usa
Posted March 17, 2011
not a passover recipe
the point of the original recipe was how to make spaetzle kosher for passover. this recipe is not kosher for passover-it uses flour instead of matza meal
+1point
1of 1found this comment helpful.
Read Comments (1)
Read Comment (1)