Review on 🍲 High-Quality Küchenprofi Plane with Pusher: Stainless Steel German Spaetzle Maker, Dumpling & Potato Ricer by Jasmine Jimenez

My first batch of spaetzle tasted just like Geashaus in Germany. Pro tip: Use First Clear or pasta flour instead of regular baking flour for the best texture. Keep the pot sufficiently filled with boiling water and let the spaetzle simmer in cold water for a few seconds after boiling. Drain it into a colander, then start the next batch. When everything is cooked, steamed and drained, heat with a little oil in a large pan just before serving. Taste good!