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ah, spatzle! the comfort food of my youth! joe has many fine recipes here---i would only add that you can add mustard or cheese to your batter before you cook them.

and i would definitely consider investing in a spatzle maker,a device thatrests on top of your pot of boiling water and has a little basket the rides back and forth across a metal surface dotted with medium-sixed holes. they are very inexpensive (about $6.00 around here) and are a vast improvement over trying to scrape the batter off a cutting board into the water, the way my grandma made them. if you can't find the spatzele maker, i would pound a hearty number of good-sized nail holes in a metal pie pan and press the batter through those holes with a rubber spatula or dough scraper.


Replies:
 
 
melanie - 6-28-1997
 
1
   
Joe Ames - 6-28-1997
2
   
pipeyhawk - 6-28-1997
 
3
   
Joe Ames - 6-28-1997
 
4
   
Lisa Rittel - 7-1-1997
 
5
   
Betsy at Recipelink.com - 12-12-2003
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