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Feb 8, 2011 on FoodNetwork.com
“a little lesson.
i am sure robert is a wonderful chef, but his spaetzle are not spaetzle, they are "knoepfle", spaetzle are longer and more uneven in shape, scraped from a board into boiling water. i know, because i am from where the spaetzle originated from. they are from wuerttemberg (schwaben) while the knoepfle are from bavaria and in...”
Reviewed Homemade Spaetzle
Dec 24, 2010 on FoodNetwork.com
“these are no spaetze, just home made noodles.
use more eggs... 1 per person,no butter in the batter!
to make right,scrape them from a board, directly in to the boiling water and they are done, as soon as they float to the top. remove from the water and rinse, keep them WARM in the oven and put always a bit of butter on each layer...”