Comments on: Homemade German Spaetzle

By: Susan

Susan — Fri, 28 Nov 2025 17:39:55 +0000

These spaetzle are the best yet! I had to add more milk to get the batter/dough through my spaetzle maker. My German Bavarian Mom made hers with a spaetzle board and knife. The consistency as the recipe is written would be perfect for the cutting board technique. I have her board and will give it a try next time. Thanks again this is my go to recipe from here on out.

By: JP

JP — Mon, 10 Nov 2025 00:31:26 +0000

I use this recipe all the time and we love it. I sub regular unsweetened Almond milk, and it still works great. Thank you!!

By: Anna

Anna — Sun, 01 Dec 2024 01:41:19 +0000

I have made this recipe a few times and it come out perfect each time!

By: Cynthia Feezle

Cynthia Feezle — Sat, 23 Nov 2024 21:04:39 +0000

Love these! Just like grandma’s!

By: Gina

Gina — Sat, 02 Mar 2024 21:47:16 +0000

Amazing. Perfect. In ended up using 1/2 cup of milk – in my humid central Florida kitchen – and it was perfect.

By: Linda

Linda — Mon, 15 Jan 2024 17:12:04 +0000

In reply to kristina. Hi Kristina, thanks for sharing your changes.

By: kristina

kristina — Mon, 15 Jan 2024 17:10:33 +0000

I layer mine with shredded swiss cheese and top with carmelized onions… do not use nutmeg… recipes handed down from my Swiss Great Grandma…