Quoted from usaf

Does anyone use a spatzle maker? I usually cut mine with a knife but I want a spatzle maker now, which one works best?

They sell two types here.....
http://www.fantes.com/spaetzle_makers.htm

I have a spatzle maker, it is very fun to use, I have a pasta machine too, that is fun as well

Quoted from lkpetrolino

I have a spatzle maker, it is very fun to use, I have a pasta machine too, that is fun as well

Wow, u're all equipped for a fun night of cooking !!

oh yeah baby! actually it is my mom I just go visit and play with her stuff she also has a pazelle maker as well, a few waffle makers (regular, heart shaped, belgeim), food processors, hmmmmm what eles pretty much any kitchen appliance you could want

MMMMM you all are making me hungry.

I wonder if the pazelle maker would make good gluten free waffle cones... gf ice cream cones are so expensive! (and noncompliant to boot)

I'm sure it would

Melissa--you could try making waffle cones by using a really thin compliant batter in a very hot waffle iron. Bake the waffle until it's starting to stiffen up in the iron but is still pliable. Take it out and form it into a cone shape while it's still warm. I'd bet anything it will crisp up as it cools. Some experimentation might get you a really good cone

I've made spatzels by the same method Melissa used, by pushing the dough through colander holes. Delicious! Fried up with onions and butter, they taste just like pierogis to me You could use any non-gluten flour to make them.

Now you've got me hungry for them! *chuckle*

Quoted from Brighid45

I've made spatzels by the same method Melissa used, by pushing the dough through colander holes.  

The colander method does not work for me. I've had bad results with this method in the past and so again this weekend I attempted it again when I made them and they came out horrible, I have to stop and go back to making the dough stiffer so I can slice them. I hope I have better results with a spaetzle maker.

Quoted from Brighid45

Melissa--you could try making waffle cones by using a really thin compliant batter in a very hot waffle iron. Bake the waffle until it's starting to stiffen up in the iron but is still pliable. Take it out and form it into a cone shape while it's still warm. I'd bet anything it will crisp up as it cools. Some experimentation might get you a really good cone

I've made spatzels by the same method Melissa used, by pushing the dough through colander holes. Delicious! Fried up with onions and butter, they taste just like pierogis to me You could use any non-gluten flour to make them.

Now you've got me hungry for them! *chuckle*

 
U just made my mouth water and it's bedtime

That dish sounds heavenly !!!