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But really, after seventy years of cooking them her way, why fix it if it works, right? This is NOT the best way to do it these days.

You place some of the dough in the steamer over the simmering water and scrape the dough through the holes.

Place it on the pot and keep your spatula ready.

The nutmeg is a must! setAttribute 'height', '1' ; frame.

You need to work quickly.

Freezing What I tend to do at times, is to freeze a batch of Spaetzle for later.

Spatzl in West Austria and Nockerl in East Austria Nockerl is another dumpling type in east Austria and should not be confused• Spaetzle are made with flour, eggs, and milk or water — you could say they are German egg noodles.

Then to make the Spaetzle dough you will need to grab a big mixing bowl and add flour, salt, whole eggs, and water.

Just like Oma used to do.

Add the flour and salt in the bowl of a stand mixer.