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Looks real nice. We will be visiting very soon. Thank you for the video. Rick Lake George.

Thanks for uploading

Lots of wellness retreats and unique opportunities for 2024-25

Love this video! Hi Gretchen!

MI

Similar to Riwwle, rivels, a Pa Dutch thing. I'd make it much dryer though and crumble them in by hand for like soup though

Great Homestyle cooking of a German food. These noodles go very nicely with some steamed fresh green beans, add a little fresh cracked black pepper and some sea salt and your in for a treat.

I had to stop at the spoon grating on the pan SCREECH! Thank you for the tips 🥰👑

What a lovely presentation! It surely is a memorable retreat so likely to please the most discriminating traveler. One thing this vid cannot provide is the exhilarating fresh mountain air experienced with each breath. LC

Recipe and amounts would have been helpful 😖

sorry it's spaetzle not Spaetzel !

Anyone else see the ghost at 6:07?

Loved your Presentation. Would have been awesome to see your 1850 Henderson Carriage showcased. Haven't seen or been on one since I was a kid. Be sure to visit you when I'm in the area next ...

Ummm...Spaetzle does NOT rhyme with pretzel. Nope.

Great video. Considering I only want to buy one of these which would you suggest is better. I'm thinking the ricer because I could use it for other uses. Thank you in advance.

thanks for that! i'll give this a go. can i also spritz with a light spray of olive oil to keep them from sticking together?

You should give the quantities, other videos do.

Where is the recipe?

Offering a comforting, limited lodging and real foods environment summer 2020

I don't know anything about muscle testing. First hearing of it too....fascinating

On day two for my starter a few bubbles not sure it is warm enough

HELP! I was born vegetarian & am vegan. Pls somebody kindly help me! What is the best vegan substitute for eggs!?!?!?

Out of all the videos I watched you the first one to pronounce "spaetzle" the right way 🤗

Great Job I Love this

I Love this one

Honestly? You're doing it almost all wrong - starting with the ingrediences (dill? milk? but no nutmeg?), then you really need to *beat* the dough with a *wooden spoon* until it creates light bubbles. You also better dip the Spätzle press into the simmering water bevor filling in the dough. Also you're holding the press a bit too low, and this will create lumps . Then afterwards you need to blanch the Spätzle in ice water and so on and so forth ... 😢

You can sprinkle grated cheese on top of cooked spatzle on your platter. Or, cook up browned onion pieces, and pour over the top of your cooked Spatzle .... only once they are cooked, drain, then you can sprinkle, toppings. Just great! I came from a German household. They are so darn good!

Thank you for you tip on using any flour. I was just wondering what to use

you can purchase the cookbook here oldworldkitchenstore.com/common-roots-cookbook-by-cathy-ernest-hohmeyer/

Chef Cathy, I'm curious about the rinsing part. Mother was from the German Alsase and transferred the boiled Spaetzle from the water directly into the saute pan of browned butter and onion. Is rinsing traditional?

In the video, you said we could see the recipe with the amounts of ingridents. However when I look in show more there is no link to a recipe. Kinda disappointing. but looks simple enough, and well presented video. Thanks.

Come experience a retreat or creative getaway - see our calendar for opportunities at www.lodgeonlakeclear.com - Stay Nourished, Chef Cathy

Never rinse! Only a,substandard restaurant would rinse so they can make ahead. In grandma's restaurant they made to order. Also whatever maker you use wipe or spray with small amount of oil

Old world ghost appears at 06:09-06:10. Right in front of the stainless steel counter.

NO DILL !!! NO MILK !!! Eggs, flour, water (carbonated water gives more surface and makes it fluffier) salt,nuttmeg,pepper. The dough must be stired/beaten to get air in it and then press or scrape it. The small ones are called Knoepfle (translated little buttons). Best regards from Swabia.

Thank you my Dad is German I love learning new cooking technics to eat authentic meals. I have a ricer with holes on bottom and inserts. I'm so excited.

After cooking can these be dried out and cooked later, or even frozen?

and you can buy them right here at The Lodge too !

Thanks very informative. Just bought a spaetzle maker at a garage sale. Looking forward to using your recipes. Have you ever used tapioca flour?

M.M. good. Your spaetzle maker works way better than mine. Now I usually just scrape the dough off a board. Still it is very hard to fool with the tide and true recipes. I have never tried the spoon thing. Thanks for posting. Hugs.

thank you for sharing. I like to be able to get more nutrition into treats when I can

He's not in the water.

I want that Cosby sweater so bad I can taste it.