Review on 🍽️ Stainless Steel Spaetzle Maker by Norpro - Model 3129 by Rachel Williams

What a great addition to my kitchen! I really wanted spaetzle, but I had never made any. The recipes I found on the internet kept referencing "Spaetzle Maker" so I went to Revain to find it. After reading many reviews I decided to buy Norpro 3129 stainless steel. I'm excited! Both the perforated plate and the extraction funnel are made of durable stainless steel. The funnel has a thick plastic edge that allows it to slide smoothly over the rounded edges of the board. The handle has a rubberized grip, making it very comfortable to hold. There is a small lip on the very edge of the board to hold it over a pot of boiling liquid and I was happy to see that it wasn't bolted on but an integral part of the board itself. It looks and feels like a tool that will last for decades. The spaetzle recipe is given on the packaging box that comes with the board. This is the first recipe I've tried and it worked perfectly! Spaetzle batter should be thicker than pancake batter but thinner than brownie batter. So if it's too thick or runny, add some water or flour to adjust its consistency. I'm originally from Hungary, so I grew up eating chewy spaetzl. (Which are called nokedli in Hungarian.) Add a few tablespoons of farina (raw flakes of wheat flour) along with the flour for a chewy Hungarian "little dumpling." We love ours with chicken peppers, goulash, beef stroganoff or in soups or stews. Because spaetzle is made from eggs, the dough tends to stick to the metal. REMEMBER THIS TRICK: Whenever you are dealing with protein compounds (eggs, cheese, meat, etc.), always soak the dishes in COLD WATER before rinsing. Cold water helps break down the protein bonds, making it much easier for you to wash the item. I've read at least one review that said the spaetzle dough was "cooked" on the board after it was placed in the pan. Do not cook the whole portion of spaetzle at once. Push enough dough over the board to almost cover the water surface. Then take the spaetzle out of the pot and place them over the dough bowl while you take the cooked spaetzle out of the water and let them drain. Then prepare another portion of spaetzle. Since spaetzle takes about two minutes to cook, it's easy to make an entire batch in under ten minutes (the same time it would take to cook a pot of egg noodles!). By the way, here's a great strainer that's quick to assemble and drain spaetzle in seconds: 6-inch OXO Good Grips Dual Rod Filter. You are a great team! For variety, you can add some herbs or spices to the dough. I added 1/4 teaspoon nutmeg to one batch and the same amount of poultry seasoning to the other. Both were very good! I found a negative: MADE IN CHINA. If this is important to you, don't buy a Norpro spaetzle machine.