Spaetzle scraped by hand

or better yet, the Spaetzle wonder

Our spaetzle colander or traditional hand-scraping


Hand-scraped spaetzle: Either magic or a long-practiced craft

Years ago, when a South German housewife would learn spaetzle making for at least 10 years from her mother or grandmother, spaetzle was still scraped from a wet, wooden board with a broad, sharp knife into boiling water. Whoever practiced this process often enough and for long enough could eventually do it in their sleep.
These days, you would have to search the villages in Baden Wuertemberg for a long time in order to find a cook that still scrapes their spaetzle from a board with a knife. They deserve our greatest respect!
But cross my heart: As great as it is to be able to master this old art of cooking, with our Spaetzle Wonder, heavenly spaetzle appear on your dinner table simply much, much faster. And they taste just as good.
Try it out. If you have too much time on your hands some day, scrape your spaetzle in the old, traditional method. If you want it to be faster and easier, use our spaetzle set or the little Spaetzle Wonder.

At this point:
I, as a Swabian, naturally find that hand-scraped spaetzle is still the crowning achievement of the spaetzle craft and only those who can still do it can be truly proud.
The other question is, why not just make it easier once in a while?
For a change: Hand-scraped on Sunday, weekdays with a colander or vice-versa.

“My holy little board”

That, or something similar, is how a Swabian would actually call their spaetzle board. The board that they’ve used for countless hours, scraping spaetzle, by hand, into boiling water.

But what does a spaetzle board look like these days? One thing's for sure, the front end has to be beveled so that the spaetzle can fall into the water easier. It’s almost always made of maple wood, light in color, so that it looks good in the kitchen. And this is important: Never use the spaetzle board as a cutting board, otherwise it will be scratched by cutting on it and the dough won't slide off it so easily anymore. For this reason, a spaetzle board has to be well cared for. After all, for the Swabians, it’s a “holy little board.” The Swabian spaetzle board has a lot in common with a Persian carpet, the more it’s walked over, like the more the spaetzle board is used, the more valuable it becomes; the spaetzle board will get smoother and the dough will slide off better and better.

Along with that, of course, comes the knife, scraper or spatula, which is used to scrape the pieces of dough by hand. Without a doubt, the result is the most beautiful spaetzle, but only when you know the art of scraping. Otherwise the attempt usually ends in a small to medium-sized catastrophe. The spaetzle have to be thin, but not too thin and can’t be too thick. They have to be scraped in a regular, irregular way, because when they're too similar, they have an unnatural appearance. If the spaetzle are too irregular, someone could immediately come to the conclusion that you don’t have the knack for “hand-scraping”… Ok, one or two really fat spaetzle can find their way into the pot, but no more, well, three at the most.
Just remember: Scraping spaetzle by hand really isn’t that easy…

It’s about time that somebody invented something so that everyone can make perfect, "hand-scraped spaetzle"

That will never happen, or will it????
Stay tuned…