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schwabe

United States

Member since Apr 2009

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Reviewed Red Pepper Spaetzle in Mustard Cream Sauce with Sausage

Feb 8, 2011 in Food Network Community Toolbox 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 in Food Network Community Toolbox 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...

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