Pinched noodles. These can be frozen after cooking.

Spaetzle II

all-purpose flour

eggs

Place flour in a medium bowl, making a well for the eggs.  Introduce the eggs, and mix with a fork; then knead to form a stiff dough.  Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.


Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks!

I make the same thing but very slowly add water to a paste consistency. My grandmother used to make this & when she couldn't find her Spaetzle press, she spooned in about 1/4 tsp. at a time into boiling water, submerging the spoon in the water, so it cleans off and other spaetzle don't stick to the spoon. Even my finicky eaters LOVe these and I have to quadruple the recipe - STILL not enough!

Excellent. Followed recipe exactly as is, turned out perfect.Dough is rather sticky to pinch off into small pieces but they turned out like tiny dumplings.Very good.

This was great! tasted jut like my German Great Grandma made:) - I made little snakes and sliced really thin!!

I use 1 egg to 1 cup of flour and add water to the mixture making it still a thick consistancy then scrap it off of a slate board into boiling water.

These were very good and so simple I like to add these to some of my soups. My kids love them and so does hubby if I don't add it they are always like hey where are the chewy's!!! Thank you for sharing

These were exactly like the Spaetzle I made when I was in German class. I made some and put them in a soup. Fantastic!

I've never made spaetzle before but it was really fun! I was lazy and made giant spaetzle that ended up being bigger than your average gnocchi but they were still quite good. I didn't try the colander idea. After boiling the spaetzle I cooked them with chopped onions and garlic in some butter and served them with the option of grated mozarella. Delicious!

The flavor was good and we really enjoyed as a side dish with a gravy made from the German Rouladen we had as the main dish. I gave it four stars because there are simply not enough instructions on how to make this and what precautions. The dough mix was very very sticky at first and almost impossible to clean off hands. The 1/2" pinch of "batter"? Did this mean half inch square half inch long? Who knows. This was my first time trying this dish and I would have liked more in depth instructions. It yielded maybe two decent servings.

spaetzle ii

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $2.12 /serving

Author : Jill

Ingredients

Instructions

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