First, thank you all who sent me recipes. Denise sent me a link to this recipe and it was already the one I had decided I would try because I could see that it wasn’t so dense.
You can read about my not so great first attempt at making spaetzle here.
The little spaetzle maker arrived today and it worked perfectly! It was easy to clean up, the spaetzle was amazing and Vince liked it.
There’s no cheese in it. It’s just yellow because of the egg yolks – chickens that have been running around outside.
The next thing I want to try is making spaetzle and using them as the “noodles” in Chicken Noodle Soup but I’m going to wait til it gets cooler.
Thanks again for all the tips, recipes and suggestions to improve my spaetzle making.
Tracy says
I am wondering if Spätzle can be freeze dried, and then boiled back into something edible. Or would it loose its shape and turn to mush?
Judy Laquidara says
I don’t know that I would try freeze drying it. It would probably dry just fine sitting on meshy racks (I’m thinking pasta). For the most part, because running the freeze dryer takes at least 3 days and uses a good bit of electricity, I try to only freeze dry veggies and fruit that are seasonabl and have to be preserved. In the beginning of my freeze drying experience, I freeze dried a few meal but it wasn’t worth it.
The spaetzle is so easy to stir up – eggs, milk, flour and salt, and then drop into boiling water, in my opinion, freeze drying it just isn’t worth the effort but others might not agree.
Twyla says
I made spaetzle once and I was not pleased with end product it or making it. I will give this recipe a go and of course I am going to order that spaetzle maker. It just seems like something we would should love.
Judy Laquidara says
We loved it but I can see how some wouldn’t like it. That little gizmo and the right recipe made it so easy.