We just had a good spaetzle on Sunday at Cafe Sarbarsky, it’s the same chef/owner of Wallse.

I am dying to eat a dish of kase spaetzle. I guess I am thinking of Munich these cold and rainy days. Where in the North Bay or The City can I have them?

I tried spaetzle for the first time last year at Cafe Sabarsky in NYC and LOVED it. I tried to make it myself (i cant remember what recipe I used) and it came out horrible. Does anyone have a good recipe/method for me to try?

CHOW throws our version of Oktoberfest: Moktoberfest! All the great beers, but better food.

Little dumplings that are a great accompaniment for saucy dishes.

Anybody seen spaetzle makers for sale locally at a modest price? I can order one online for $16 including shipping, so I don’t want to spend more than that.

Garam Masala Braised Beef Short Ribs with curried spaetzle, brussel sprout ‘cups’, and jicama slaw

Is there such a thing as Sweet Potato Spaetzle? For some reason it popped into my head and I want to make it! I can’t find a recipe anywhere though. Any thoughts on how I would make it?

Sara Moulton made spaetzle this morning on her show.... now I have a craving for it. Any ideas for where to go? Would prefer to have it served to me, although recs for a reeeealllly good make at home version would be possible.

When I wasn’t looking, my mother-in-law managed to give us a spaetzle maker this Christmas. We make spaetzle approximately once every 3-4 years. We try to eschew “uni-taskers” (small kitchen), so is there...

I’m making a spaetzle with a creamy mushroom ragout tonight. Does anyone have any suggestions for a nice green, possibly crispy, counterbalancing vegetable dish? Thanks in advance.

Hey everyone, I’ve had a spaetzle craving as of late and with shopping day coming up, I think I’ll get some. Anyone have any recipe suggestions for using it? Thanks

Years ago, my mom used an aluminum cookie press to make what she called egg drops, just basically an egg noodle made from eggs and flour with perhaps a little salt – very much like what the Germans call spaetzle, and akin...

yes, hackerpeter is served raw. I think the original poster meant the spaetzle to be pan-fried only. (I hope!)

Friend is having potluck. She is making wienershnitzel. I am to bring a starch. Shall I make spaetzle? Would they hold/ reheat? Is there a German/Austrian starch with better holding power? (Not for girlie men, I mean...) Thanks!