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Old 01-31-2013, 12:39 PM   #11
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The classic way of making them is to cut / scrape the dough off of a spaetzle board. The board is 6 - 9" wide, 12" long and 1/4 - 3/16" thick.
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Old 01-31-2013, 12:43 PM   #12
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I have seen that technique on youtube and it looks like it would take a bit of practice. I cheat and use a spaetzle maker. And use the most basic recipe that came with the maker.
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Old 01-31-2013, 12:54 PM   #13
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We have both. My wife likes the 'machine' but I can sometimes get her to do them the old fashioned way. I really enjoy them with chicken paprikash.
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Old 01-31-2013, 08:23 PM   #14
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Quote:
Originally Posted by justplainbill View Post
The classic way of making them is to cut / scrape the dough off of a spaetzle board. The board is 6 - 9" wide, 12" long and 1/4 - 3/16" thick.
I Google "spaetzle board" and it showed pix of boards with no holes. How does that work?
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Old 01-31-2013, 10:54 PM   #15
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Another yummy and hearty looking meal .. can't wait to try this one too !

Thanks for sharing !
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Old 02-01-2013, 03:49 AM   #16
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Thanks Rock, lovely looking recipe
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Old 02-01-2013, 06:11 AM   #17
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I Google "spaetzle board" and it showed pix of boards with no holes. How does that work?
Gucken mal-
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Old 02-01-2013, 06:30 AM   #18
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This looks so yummy Rock!
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Old 02-01-2013, 09:01 AM   #19
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Gucken mal-
making of spätzle - YouTube
Thanks Bill. I had no idea that it was made that way.
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Old 07-10-2013, 01:49 PM   #20
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Thank you for the great tutorial complete with pictures. I think a neighbor (long time back) made something like these only no meat and rolled in cabbage leaves. All I can do is phonetically reproduce the name ------ ha-lup-kies. (Sorry!)
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