Comments on: Recipe: Homemade German Spatzel (Egg Noodle)

By: Jenn @ Frugal Upstate

Jenn @ Frugal Upstate — Sun, 26 Dec 2010 14:29:46 +0000

Helen-I’ll have to look up spatzel boards. I’ve done basically the same thing with a plate & butter knife. . . it takes forever.

By: helen

helen — Fri, 24 Dec 2010 23:51:45 +0000

No need for a plates or pastry bags or colanders – they make spatzel boards just for cutting the dough. Sort of like a wooden cutting board with a handle on one end and a beveled end at the other. Spread the dough over the beveled end of the board and work it over the beveled edge with a dinner knife with a quick scraping motion cutting it into small lengths as you go. Hard to describe but it is as if you were scraping the dough off the board in pieces. Probably can find the boards on one of the German cooking or gift sites.

By: lisa

lisa — Wed, 12 Aug 2009 13:53:11 +0000

I love my spaetzle maker , they all cheap under $10.00 new or penny at yard sale , you can also use an empty squeeze bottle instead, wide ketchup or mayo bottle works well

By: Tami

Tami — Mon, 03 Aug 2009 22:59:11 +0000

I just realized that my husband and yours share the same name. He is also German. He turned me on to spaetzle after we were married. I learned how to make them from my MIL. I have always used a small spoon to make them but recently I bought a spaetzle maker. I love the idea of using a decorating bag! I never thought of doing that…brilliant tip!!

My recipe is just about the same but I’ve never used nutmeg in it. I’ll have to try that.

Thanks for sharing this!

By: clarissa

clarissa — Wed, 01 Jul 2009 23:17:31 +0000

I love spatzel! Always loved it while I was in Germany. I’ve tried making it once since I got back, but I didn’t have much luck. Maybe I should try it again. Its really quite tempting!

By: Heather

Heather — Sun, 21 Jun 2009 12:33:53 +0000

I’ve never tried this, but I think my husband will be tickled when I do! He has ordered it at restuarants and such, but I don’t think he’s ever had homemade. Those polka loving Germans love their ethnic food…now we can have it here at home. And I love the pastry bag idea for making it go quicker!

Thanks Jenn,
Heather

By: admin

admin — Sat, 20 Jun 2009 14:12:50 +0000

Lenetta-glad I’ve given you an alternative Hope your next batch of Spatzel turns out great!

By: Lenetta @ Nettacow

Lenetta @ Nettacow — Sat, 20 Jun 2009 03:39:28 +0000

I popped over here to find your apple bread recipe to link to it in my weekly roundup, and had to comment that I can’t wait to try the knife/plate method! I’ve used the spoon and colandar and it KILLS my poor, weak hands/wrists. Looking forward to trying this method!

By: Catherine

Catherine — Thu, 18 Jun 2009 20:04:18 +0000

I’d suggest investing in a potato ricer or a Spaetzel press. It goes SO QUICKLY and anyone can do it! A true Spaetzel press will last for generations, too. I know my great-grandmother used to make it with a board and knife (presses were for the weak!), but she was so super quick at it, you couldn’t even see her hands move as she worked.

By: admin

admin — Thu, 18 Jun 2009 17:42:45 +0000

I’ll have to try that pastry bag idea. . . I was going to make these on Sunday for Father’s Day. . .but now my MIL has invited us over to her house for prime rib and yorkshire pudding. . . who am I to say no? I’ll just move the schnitzel, spaetzle and gurkensalat to next week