We just had a good spaetzle on Sunday at Cafe Sarbarsky, it’s the same chef/owner of Wallse. (12 replies, last updated by jdmetz May 1, 2008)

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? (18 replies, last updated by Maya December 19, 2006)

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? (14 replies, last updated by petradish October 27, 2005)

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. (13 replies, last updated by cakebaker September 29, 2009)

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? (3 replies, last updated by relizabeth November 11, 2009)

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. (15 replies, last updated by epiani April 28, 2008)

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... (9 replies, last updated by slowcookedbeef March 5, 2007)

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. (1 reply, last updated by Springhaze2 January 30, 2008)

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... (20 replies, last updated by gilliankeith November 29, 2006)

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 (9 replies, last updated by PolarBear March 30, 2005)

yes, hackerpeter is served raw. I think the original poster meant the spaetzle to be pan-fried only. (I hope!) (6 replies, last updated by Kman April 18, 2003)

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! (6 replies, last updated by Candy March 6, 2005)

. But what to have on the side? I wanted mashed potatoes, but we were out of spuds. Then, recalling Jim’s post about noodles, I thought of spaetzle. Sending Jason to the computer to find a recipe (I’ve never made them... (5 replies, last updated by Kit December 11, 2000)

Any ideas where I can get spaetzle in the Medford area for an Oktoberfest dinner? [NOTE: Since this discussion turned into a very informative discussion on how to make your own spaetzle, we’ve moved it from the Boston board... (45 replies, last updated by hckybg September 14, 2009)

Do you mean the packs of dried spaetzle? They are generally available at Loblaws or Superstore locations near the pasta. (7 replies, last updated by currycue July 30, 2008)