Spaetzle the Natural Way

by Ursula
(Canada)

The most tender spaetzle are made by smoothing the batter 1/4 inch thick on a wet wooden cutting board and cutting them 1/4 - 1/2 inch thick across the cutting board so that they are 3-5 inches long, into boiling water with a long, sharp knife. Spaetzle formed through a colander are usually a much tougher consistency from my experience.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Recipe Experience.

Back to German Recipes Homepage



Custom Search

Paleo Cookbooks - Recipes for the Paleo Diet