Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit | Answers Are In! ›

Home Cooking

Spaezle

Share:

More from Home Cooking

Home Cooking

Spaezle

f
Fromageball | | Oct 27, 2007 01:13 PM

Has anyone here made fresh spaezle successfully? It seems so simple, flour, eggs. milk, boil for a few minutes, voila!, yet I've made it a few times and it comes out looking and tasting like un-cooked mush. NOTHING like what I had in Germany, and nothing that I would expect anyone to eat. Help!

More posts from Fromageball

Feedback