Spatzele noodles?

[AAlmeter]

Wolfgang Pucks recipe is what I use...love it, especially with my twist on his Hungarian Goulash!


In a pinch, you can use a colander and a smaller bowl to force the batter through instead of a spaetzle maker.

Actually you can order them from Amazon.

[hotreds]

Knorr makes some good ones- I have seen them locally in SW Ohio.

[althekillr]

cool, thanks guys, must not have been looking for it hard enough.

[Mister Moo]

10-minutes before the roast is ready...

I make my own - nothing to it. Forty-'leven times better than bagged noodles. Make a wet paste from salt, flour, water, egg, nutmeg (takes about five minutes, while the water is boiling). Spooge the mess thru a colander with a spatchet or use a spaetzle maker (best look like a giant garlic press, in my opinion - I don't like the "grater" type) right into the boiling water. The glops hit the boiling water and sink - when they float, a minute or so later, skim them out with a slotted spoon and put them into a serving bowl. Voila! I mean, "Wunderbar!"

As wifey puts the roast on the table you should be frantically stirring pepper, salt, cream (or sour cream, better yet) and a little flour into the pan drippings. Bring the gravy out in one hand with the still-steaming spaetzle in the other. Ach! Schmect gut!