Stainless steel grater with a plastic hopper this device quickly cuts through spaetzle batter into little dumplings. The hopper slides along cutting the surface while each pass of the hopper, the perforated devise drips dozens of perfectly formed dumplings right into your pot of simmering water.
- Designed to make authentic egg dumplings
- 13 inches long
- Stainless-steel and plastic construction
- Batter/dough recipes included
- Hand wash in warm, soapy water
- Product Dimensions: 6 x 1 x 14 inches ; 1 pounds
- Shipping Weight: 1 pounds
- Shipping: This item is also available for shipping to select countries outside the U.S.
- ASIN: B00004UE89
- Item model number: 3128
Average Customer Review (341 customer reviews)
I Love My Spaeztle Maker!!, By Spoiledbrat
January 25, 2003
A decade or so ago I toured through Europe and while in Germany I was introduced to Spaetzle. It was love at first bite. I live in a small town in California and spaetzle is not easy to come by. I bought an instant package of spaetzle, and followed the directions (pour contents of box into boiling water...) and it was terrible. Finally I decided to shop around for a Spaetzle maker and the only one I could find cost a fortune and was incredibly big and awkward, I imagined scraping my knuckles off and gave up my dreams of having fresh spaetzle. Imagine my surprise and delight when I found this simple spaetzle maker here on Amazon.com and at such a friendly price. I ordered it right before the holidays and it arrived in time for Christmas dinner. We eat our Christmas feast early in the afternoon and for a light dinner I love to make turkey soup from leftover Christmas turkey. For a twist I decided to add some fresh spaetzle and it was a wonderful success. The maker came with two...
Spaetlze noodles for your sauerbraten, By Joanna Daneman
February 28, 2001
This is an unusual spaetzle maker. Instead of being a press, it's kind of a grater, where you push the batter through the holes into the hot water. The traditional way these are made is to make a very soft dough and hold a wooden board over a pot of boiling water, and cut strips off and shove them into the pot. They float, they're done. This is a messy job. That's called 'vom Brett' or 'off the board' and where we lived in Germany, it was the mark of an expert cook. I never got the hang of it. This unit is not the fanciest, that would be more like a