Tips on making Spätzle

So it has been a while but I really have been missing spätzle and have this great Bavarian Cookbook which seems to have a decent recipe for the basic Spätzle but I was wondering if people had any tips for the whole mushing it through the cheese grater or colander part of the baking process.

Any other tips on making Spätzle would be appreciated as well!

Using search engines sometimes works:

Spätzle 1

Not Having access to an amazing Spätzle maker... I resorted to using a Cheese grater.
The Spätzle turned out tasting fine but I did have major problems getting it not to go through the cheese grater and then clump back together. If you do try making Spätzle, I might recommend gloves or something to protect them from the grater. I nearly grated a finger off (okay, not really, but my hands are slightly raw)!

You don't need a fancy spätzlehobel and a cheese grater is pointless. Make your dough/batter according to whatever recipe you have. Otherwise all you need is a cutting board made out of glass or plastic (wood...not so much) and a butcher knife. Get your salted water on a low boil. Dip some boiling water out and pour it over your cutting board. Then drop the batter on there. Dip your knife in the water and then cut small strips of batter into the water. About two inches long and maybe a quarter inch wide. With practice you can do this pretty quickly.

The key is to keep everything (board and knife) kind of wet so nothing sticks. When the spätzle float to the top, they're done. Grab them out with a slotted spoon or what have ye, and you're off to the races. I've got three diffenet spätzle devices but I always end up cutting them off a board. It's more time consuming but they're a lot better that way.

OK, now THIS would be worth meeting up to learn. Why don't you advertise with your cooking skills, DH?

I gave you the recipe, here is where you order your Spaetzle machine:

They have so many Spaetzle makers, they need to sell them

thanks z - i have a top-o-the-line press and make the stuff all the time, just never learned to make it by hand and occasionally feel like less integrated for it.

When I married my German husband, I acquired two mothers in law, one step ma in law and one more distant birth mum, both are spaetzle experts. Step ma in law discussed with her sister whether it might be possible to train this odd English daughter in law the same way they had trained the other three, and they decided to go for it. Spaetzle and maultaschen, for some reason totally adored by all sons. Now several decades later, I am really happy about the spaetzle - it is still a favourite and so easy. About an egg per person, some people do not add water, but I do, salt, add flour until the mix is not wet like a pancake dough, but more a heavy dropping consistency, and mix until the mixture is sort of stretchy. Leave it to rest for half an hour. Boiling water, a board and a Schaeber (?spelling) - it looks like a metal thing for filling up holes in the wall with a rolled end. In fact I lost one doing just that. But anyway, dip the board into a deep pan full of slightly salted boiling water, stretch your mix (rather less than too much which is difficult to control) to the end, and scrape the whatnot backwards and forwards, into the water all the time, to make real spaetzle, thin, medium and once in a while a little thicker. Cook them a little longer than just the floating on the top (about 4/5 mins altogether), scoop out and rinse with cold water. Let them drain until the next lot are ready. Then keep warm in a dish in the oven.

I did also learn to make maultaschen, just don´t like them. And forget all that bone boiling stuff for the stock!!!