Comments on: Käsespätzle

By: Kimberly at The Hungry Goddess

Kimberly at The Hungry Goddess — Wed, 24 Oct 2012 02:25:22 +0000

Love this post! Macaroni and Cheese is iconic!

By: Tim

Tim — Wed, 24 Oct 2012 00:27:55 +0000

Oh… and a breakfast of egg, bacon, spatzle and onion is as close to heaven as it gets…

By: Tim

Tim — Wed, 24 Oct 2012 00:26:52 +0000

Thank you! Our cousins took us to one of the finest restaurants in Swabia, we ordered and the eldest’s turn came up – she order Kasespatzle – we asked why, she said it was the dish that most reminded her of her childhood. My children followed her lead – needless to say it’s a staple in our house now. And we use Oma’s board…

By: Frank

Frank — Tue, 23 Oct 2012 19:33:03 +0000

Thanks, Stephanie! I have adjusted a bit to prevent this. The biggest reason it happens is the maker I use. The silly thing doesn’t just have holes in it, it actually still has like the tabs that have been punched out, folded straight down at a 90 degree angle. It’s annoying, but I’ve managed pretty well, with it. Thanks, again, though, for the suggestion! I’m going to click over and check out your blog, now!

By: Witloof

Witloof — Tue, 23 Oct 2012 01:40:01 +0000

I love spatzle and make it often during the winter. I bake mine until the top gets crunchy.

By: Jessika

Jessika — Mon, 22 Oct 2012 19:21:18 +0000

I love spätzle! A tip is to try them as a dessert served with apple-sauce.

By: Stephanie

Stephanie — Mon, 22 Oct 2012 18:29:20 +0000

Hi Frank,

To keep this from happening, I use a taller pan so that the water is a few inches below the spätzle maker. This generally keeps them from cooking before they drop into the water.

By: Dan

Dan — Mon, 22 Oct 2012 17:12:28 +0000

Will have to try this recipe out…the one I have doesn’t have any cream in the batter, just flour, eggs and salt. I have a board that my Swiss-German ex gave me – it’s a plastic dinner plate sized contraption – one half is perforated, the other half is solid, along with a scarper to force the dough through the perforations. It sits on top of a large pot, so it leaves both hands free. And I always transfer my Spätzle into a bowl of cold water, to stop them cooking, then drain thoroughly in a colander.

By: Frank

Frank — Mon, 22 Oct 2012 16:41:05 +0000

I’ve yet to make this, before, but I love cooking German food, and have done spaetzle many times. The trickiest part is keeping the batter/dough from cooking onto the underside of the maker. I will be sure to give this recipe a try. Great guest post!!!

By: Karin

Karin — Mon, 22 Oct 2012 16:01:56 +0000

My family is not from the region of Germany that makes Spaetzle. At my house it was Kaseknoedle. Same basic dough, dropped by spoonfuls in the boiling water. Faster, simpler and just as tasty. My mother just added what ever cheese we had in the fridge.