Spaetzle in Brown Butter

I once tried the "colander method" and it was so dreadful that I purchased a spaetzle maker. This was my first use and I couldn't be more thrilled--well worth the purchase and single-use functionality to me. A cinch to use, and all cooked in a single batch! They are a little bland, but next time will back with some grated gruyere and perhaps ham as they do in the alps. Texture is perfect.

• zfmt

• Brooklyn, NY

• 12/8/2014

This was really yummy and easy to make. Took the advice of using the grill basket and that worked great. Can't wait to try some of the other spaetzle recipes now that I know how easy this is.

• Anonymous

• Bulgaria

• 11/23/2014

Love this recipe. I haven't used my spaetzle maker in years. I use a potato ricer. Easier/better/quicker and it means one fewer single-use items in my kitchen.

• hambone64

• Brooklyn, NY

• 12/30/2013

Loved it. I've waited 9 yrs to make spaetzle (from when i first ate the dish in Berlin). it was exactly like i remembered it. the texture, the buttery-ness. I made it with an eggplant ratatouille from the Joy of Cooking, and it was a great combo. i only had 1/4 cp milk left, so i used half and half for the rest. but it was a little thick so i added 1/4 water. i used a metal colander and figured out a swapping technique to push the dough through. it was a labor of love. i would definitely make this again.

• lindonna

• LA

• 5/29/2011

I used a little cream to offset 2% milk, and held back a little so I had the right consistency (no need to add flour if you do milk last). Using a baggie w/ 2 corners cut was a great suggestion--I've used pastry bag in past (hate colander method) and this was even better.

• lisaacraig

• Northern VA

• 10/11/2010

This is an excellent spaetzle recipe. I pushed the batter through a colander and it worked very well. After boiling, I let it sit for an hour while I made the rest of the meal and then cooked it in a bit of butter until crispy and brown.

• Anonymous

• poughkeepsie, ny

• 2/21/2010

YUM! But what isn't yum when tossed in brown butter?! Still, for my first go at homemade noodles of any kind, this was a winner. Grill basket & about 1/2 c. extra flour as others suggested worked great.

• cesamsel

• St. Louis

• 2/15/2010

LOVED this recipe. The batter looked a little thick, but I went ahead without tweaking it. (Other than I didn't have any whole milk, so used 2/3c 1% and 1/3 c cream.) I can see how this would turn out a mess if you don't have a spaetzle maker, though! Trying to squeeze it through a spoon or a colander just won't cut it. I used a cheap spaetzle maker that I got for Christmas and they turned out perfect. Great flavor, though I might suggest using a pinch less nutmeg if you're serving the spaetzle as-is. (Though it just might have been than my nutmeg was freshly ground and was a bit stronger than store-bought pre-ground.) At any rate, this recipe was fantastic and delicious! Will definitely make it a new staple. SUPER easy, quick, and painless. Totally worth the investment in a spaetzle maker.

• Chelicious

• Orem, UT

• 1/13/2010

我的孩子们狂如果我不把这个至少一次week. get a spaetzle maker instead of a slotted spoon, they are inexpensive and make the job soooo much easier

• annafletcher

• A chef, Boulder, Colorado

• 6/17/2008

This was a terrific recipe. I added 3/4 c. of flour to the mixture, per another reviewer's suggestion. I also used the plastic bag trick, snipping off both bottom corners so that there were two strands of batter coming out. The end result was the perfect consistency, and was very light and tasty. I will definitely make this again. (By the way, I made up the batter in the morning before I went to work for use at dinner. It was perfect right out of the refrigerator.)

• Anonymous

• Baltimore

• 3/12/2008

I mixed regular and whole wheat flour half & half and cup waaaay back on the butter. The "new year's resolution" turned out just fine. They seemed a little smaller and puffier as compared to the spaetzl of my youth, but they were tender and tasty. It went very nicely with roast duck for Sunday lunch, but they are time consuming and messy to make -- I used a slotted spoon and a 12 qt pot, and it still took 3 batches to get them all cooked.

• Anonymous

• Oak Brook, IL

• 1/9/2007

The reviewer from British Columbia was right on the mark with the suggestion to use the barbeque grilling basket. The spaetzle turned out beautifully! Perfect texture! I fried up the spaezle with some coarsely chopped onion. Delicious! Next time, I will use a bit less nutmeg. YUM! This is good PMS food.

• A gir who loves to cook

• Hillsborough, NC

• 12/17/2006

Husband can be a challenge to cook for and feed. He grew up w/authetic German cooking and really likes spaetzle, so I decided to give this a try. He liked it very much, and said he'd eat it again. I used a potato ricer to push the dough into the boiling water....messy, but it works. The brown butter is a nice touch.

• marieeb

• Putnam New York

• 2/21/2005

I tried this recipe rather than my usual recipe that I've been using for years. Big mistake. The batter was way too loose. I didn't even have time to move the spaetzle basket back and forth because the batter just poured quickly through the holes. The recipe I have used for years always holds together in a nice tiny dumpling shape in the boiling water. This spatzle came out looking like mashed potatoes. If you do use this recipe put more flour in !! I would not use this again.

• Anonymous

• 亚特兰大,乔治亚州

• 2/4/2005

Used a BARBEQUE GRILL BASKET,(looks like a large black metal bowl with 3/8" holes, and handles)better than a spaetzle maker as it sits directly on top of any size pot of boiling water, leaving your hands free to add the spaetzle batter, and is a very fast way of cooking them. Remove the cooked spaetzle with a large slotted spoon or sieve to a large shallow pasta bowl, and toss with butter each time. Salt lightly. These are very good. Enjoy any leftovers the next day fried until golden and crispy in butter/olive oil. We like them plain fried or with ketchup. :)

• HSAWATZKY

• Surrey, BC, Canada

• 1/28/2005