[AnnaZ]

I make spaetzle rather often. LOVE IT. And, yes, I add a touch of nutmeg. Toss it all in butter when it's done and serve it with any meat dish.

I used to have an actual spaetzle maker, but now I am a colander user. (Stir! STIR! Quick! QUICK!)

= )

[Rte66]

Mmmmmmmmm! Y’all made me hungry for spaetzle. Guess I’ll have to make some when I get a chance this week.

I remember a long time ago when one of the frozen food people, like BirdsEye or someone, used to package green beans “mit spaetzle” you just bought at the grocery, in the freezer case.

We ate those at home a lot - but it’s not the same as bowlsful with butter and herbs. I guess that’s like German “pasta with pesto.”

Or with sauerbraten, my fave - so time-consuming to make at home, tho! I still try to keep homemade gingersnaps on hand at all times, “just in case” I need to thicken some gravy or top some cabbage rolls.