About this recipe: The traditional German soft, pasta-like morsels. A loose pasta dough is pressed through a spaetzle maker, simmered, drained and sauteed in butter.
Really easy to make as a quick side for a goulash - 23 May 2016
Great recipe, the flavor is BETTER! than our favorite authentic German restaurant. The nutmeg makes it so good, my family raved. I served this with pot roast in a red wine, mushroom gravy and roasted asparagus. Thanks for sharing this recipe!! **By the way, a Ziptop bag with 4 or 5 small wholes punched with a skewer was a lot easier to handle than the strainer method. The texture was more authentic as well. - 02 Jun 2006 (Review from Allrecipes US | Canada)
These are wonderful. My kids love them. I do not have a Spaetzle maker, so i use a flat cheese grater. The first few times I made these I burned my hand a few times. *** Last time I used two clothespins to secure the grater to the edge of my pot. It worked perfectly!*** No more burns and the preparation went so much quicker. - 22 Jan 2006 (Review from Allrecipes US | Canada)