Comments on: Homemade German Spaetzle https://thewanderlustkitchen.com/homemade-german-spaetzle/ Recipes, Travel Tips and Lifestyle Ideas from Around the World Thu, 19 Oct 2023 02:46:12 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Linda https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-8/#comment-190164 Thu, 19 Oct 2023 02:46:12 +0000 https://thewanderlustkitchen.com/?p=5512#comment-190164 In reply to Sue.

Hi Sue, thanks for your love of the real thing and your 5 star review!

]]> By: Sue https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-8/#comment-190163 Wed, 18 Oct 2023 21:23:24 +0000 https://thewanderlustkitchen.com/?p=5512#comment-190163 5 stars
This recipe is the only one I search for when making Spaetzel. It is perfect! Approved by my Father who studied abroad in Innsbruck, Austria during college and knows the real thing! Thanks for sharing.

]]> By: Sandra Munn https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-8/#comment-189998 Wed, 09 Aug 2023 09:09:14 +0000 https://thewanderlustkitchen.com/?p=5512#comment-189998 Milk Street Kitchen Store has a flat spätzle lid made by KüchenProfi that fits numerous pan sizes and includes a scraper looks like it would be easier to clean. Has anyone tried it?

]]> By: Linda https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-7/#comment-189939 Wed, 19 Apr 2023 02:25:59 +0000 https://thewanderlustkitchen.com/?p=5512#comment-189939 In reply to Stephen Joiner.

Hi Stephen, thanks for your notes and 5 star rating. To help everyone, I have put it back to 1/3 cup milk in the recipe and have noted to add a little more milk if your batter is too dry.

]]> By: Stephen Joiner https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-7/#comment-189937 Wed, 19 Apr 2023 01:30:08 +0000 https://thewanderlustkitchen.com/?p=5512#comment-189937 5 stars
I’ve been making this dish for several years with this recipe. I went to make it today *twice* and it kept coming out wrong – giant puffy soggy blobs. Totally inedible, but I had followed the recipe to a T. Then I scrolled down and see the other commenter mention the recipe had changed.

The old one was perfect IMO and the most authentic I’ve had outside of Germany. Better than most of it in Germany, if I’m honest. So I’m going to say absolutely 5 stars, but definitely use the 1/3 cup of milk instead of 2.

Maybe my humble Georgia flour, eggs, and milk can’t handle the pressure! I really do love this stuff so thank you for sharing it for all this time.

]]> By: Susan Fricker https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-7/#comment-189881 Fri, 10 Feb 2023 02:23:45 +0000 https://thewanderlustkitchen.com/?p=5512#comment-189881 ]]> Never heard of the pepper and nutmeg put with butter to toss with it…but sounds right. Father in law a German chef that had a place near Munich before the war. He always said it was not real thing without nutmeg. Made many forms of it… Kase spatzle family fav. So nutmeg and pepper are mixed into the noodle mix. Baked with Swiss cheese and sautéed onions…lots…over them in oven until hot. Was a form of heaven for family. Real thing w the spices👍🏼

]]> By: Linda https://thewanderlustkitchen.com/homemade-german-spaetzle/comment-page-7/#comment-189707 Fri, 21 Oct 2022 21:23:06 +0000 https://thewanderlustkitchen.com/?p=5512#comment-189707 In reply to Ronald Harrison.

Hi Ronald, yes, we did modify the recipe as we were getting comments that more liquid was needed, so we tested with 2/3 cup milk and that worked better. However, if you like it with 1/3 cup of milk, then enjoy it that way. – Linda

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