Grandpa George’s Spaetzle

Spaetzle is largely a German/Hungarian staple. It can be called a noodle or a dumpling. It used to be pushed thru large holed colanders or someone would pull small pieces off a lump of dough.

Making spaetzle is a bit easier than that using the CucinaPro Ricer/Spaetzle Press or Sliding Spaetzel Maker. Make your favorite spaetzle recipe and while the dough is resting, you can start a pot of water, broth or even wine to boil on the stove. You might want to spray a bit of cooking spray on the flat side of the maker to help with the slide. When you reach boiling put the spaetzle maker “tooth” on the far edge of the pot and move the hopper to the end with the “tooth”. Then put some dough into the hopper and pull it towards you while you’re pressing the dough down.

The shape of the spaetzle will depend on how fast you pull it toward you while you’re pushing down. You might want to experiment with this over the table until you find out the size you want.

My family used spaetzle like rice, under sauerbraten, goulash, shredded roast beef with pickled cabbage, toss it in soups.

  • 3 Cups all-purpose flour
  • 1 Cup cold water
  • 5 Large eggs, beaten
  • 1 Teaspoon salt
  • ¼ Teaspoon baking powder

Mix everything in a bowl until well blended.

Bring a large pot of water to a boil, place part of the dough into a spaetzle press. Press the dough into boiling water, stirring until it floats, about 2 minutes. Remove with slotted spoon and rinse with water.


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