Please don't tell my grandma, but her spaetzle recipe's giving me a spaetzlemergency. I added an egg, some more milk and more flour to the dough, realizing only after consulting the interweb that it was important to bring the water down to a simmer. I'm also having some trouble shaping the spaetzle, I don't have a press, and both using a 1/4 tsp measure and trying to cut bits from a spoon failed. Or perhaps might the simmer solve these problems? Help!
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My grandmother used to do it with nothing more than a big wooden spoon - somehow dropping small consistent bits of batter. I guess it was all in the wrist....or maybe having done it regularly for 50+ yrs.