Norpro 3129 Stainless Steel Spaetzle Maker, One Size, As Shown Import To Shop ×Product customization General Description
- Plastic, Stainless Steel
- Imported
- Stainless steel construction
- Includes an authentic recipe for making spaetzle
- Hand washing recommended
- The package weight of the product is 24.0 pounds
$20
Enjoy your favorite old world dish with this modern and functional spaetzli maker from Norpro. With its stainless steel construction, It is durable and long lasting. Classically designed to create perfect sized, authentic German spaetzli, it is also easy to use. Simply fill the hopper with spaetzli dough, and as the hopper slides along cutting The surface with pass of the hopper the perforated grater drips The dozens of perfectly formed dumplings right into your simmering water. This spaetzli maker includes an authentic recipe and is ideal for any home chef. 12-4/5″ L x 2-1/2″ W x 4-1/4″ H
Specification: Norpro 3129 Stainless Steel Spaetzle Maker, One Size, As Shown Import To Shop ×Product customization General Description
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10 reviews for Norpro 3129 Stainless Steel Spaetzle Maker, One Size, As Shown Import To Shop ×Product customization General Description
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Jeanne –
Not difficult to use, but expect it to get messyThe punchline is that the result is delicious. And that the handle doesn’t melt off like some warn. This is a well-made tool.It does not produce the longer, broken-spaghetti-like spaetzle that comes out of the original German tool that looks like the garlic crusher (and costs 3-10x the price). Instead, what you get is chickpea-sized fresh pasta that Mario Batali would serve in his kitchen. Read on for the recipe.But first, nota bene: Wash immediately after use lest you face a future of having to scrape off dry dough.===Every recipe I looked up gave either the ratio close to the one on the packaging (2c flour, 2 eggs, 2/3c milk) or double the egg.If you look up recipes in German (spaetzle rezept), the recipe leans closer to the latter – but the tool used is the over-the-pan-slide-silicon-blade slate. Read: not this tool. For this tool, you can’t have batter be that wet.So follow the recipe on the packaging. As a meal for two people, I use 2/3 the recipe. (But that’s only so that we wouldn’t overeat, because we otherwise would.) I also add fresh herbs into the dough (chopped parsley, green onion, thyme, tarragon, dill, whatever’s on hand).The most important thing is dough consistency and tension, which is more than just the wetness of the dough. People vary in opinion on this, too; some say don’t overmix, and some say knead for 15 mins. I like my fresh pasta with a little more bite, so I make my dough in a Ninja food processor and “knead” it for 2-3 mins until I start seeing tiny bubbles in the dough as it stretches. (Btw, start boiling the water before mixing the dough, and salt it.)Whatever your desired consistency, once the dough mixing is done, remove it promptly and fit it into a small (not flat) bowl. I let it rest at least 15 mins after mixing it so that it gets slightly more glutinous.I sautée onions in a pan with salt and pepper, add vodka sauce out of a jar, and set it aside to simmer on low. Don’t over-sautée the onion.I then boil the pasta in a separate pot. Lower the heat so that the steam doesn’t burn you. Wet the tool with cold water. Put the dough in the square box; it will be sticky but wet enough that it would slowly start to fall through the hole – but not drip all the way down. Note the time. Hang the far edge of the tool on the pot and slide the box back and forth.Watch the clock the whole time so that you don’t overcook the spaetzle. Drain and place directly into the simmer sauce. Throw on some nutmeg, Parmesan, and more herbs, and voila! Yumminess served. I’m not sure I’ll ever buy boxed shell pasta again.
Kathy F –
Perfect spaetzle on the first try!What a great addition to my kitchen! I had been longing for spaetzle but had never made it before. The recipes I found online kept referring to a “spaetzle maker” so I headed to Amazon to find one. After reading many reviews, I decided to purchase the Norpro 3129 Stainless Steel one.I am delighted! Both the holed board and the sliding hopper are sturdy stainless steel. The hopper has a thick plastic edging that enables it to slide smoothly within the board’s rolled edges. The handle has a rubberized grip so it is very easy to hold. There is a little lip on the far edge of the board that keeps it in place on top the pan of boiling liquid, and I was pleased to see that it is not bolted on but is an integral part of the board itself. This looks and feels like a tool that will last for decades.On the cardboard packaging sleeve that encloses the board is a recipe for spaetzle. This is the first recipe that I tried and it worked out perfect! Spaetzle batter/dough should be thicker than pancake batter, but thinner than brownie batter, so if yours is too thick or thin, add a bit of water or flour to adjust its consistency.My background is Hungarian, so I grew up with chewy spaetzle (which are called nokedli in Hungarian.) Along with your flour, add a couple tablespoons of farina (uncooked Cream of Wheat cereal) to create the chewier Hungarian “little dumplings.” We like ours with chicken paprikash, goulash, beef stroganoff, or added to soups or stews.Because spaetzle is made with egg, the batter has a tendency to stick to the metal. REMEMBER THIS TRICK: whenever you are dealing with protein compounds (eggs, cheese, meats, etc.) always soak the utensils in COLD WATER before washing. The cold water helps break the protein bonds, so you will be able to wash the item much more easily.I have read at least one review that said the spaetzle batter “cooked” onto the board after they placed it on the pan. You should not be cooking the entire batch of spaetzle at a time. Push just enough dough through the board until the surface of your water is almost covered. Then remove the spaetzle maker from the pan and place it above your dough bowl while you remove the cooked spaetzle from the water and drain it. Then do another batch of spaetzle. Because the spaetzle dumplings cook in about two minutes, it’s easy to do the entire batch in less than ten minutes (same time it would take to cook a pot of egg noodles!) By the way – here is a wonderful mesh strainer that will quickly gather up and drain your spaetzle in seconds:
OXO Good Grips 6-Inch Double Rod Strainer
. These make a great team!For variety, you may want to add a dash of herbs or spices to your batter. I added 1/4 tsp nutmeg to one batch, and the same amount of poultry seasoning to another batch. Both were very good!The one CON I have found: MADE IN CHINA. If this matters to you, do not purchase the Norpro brand spaetzle maker.
rosegardener –
why did i wait so long?i bought this almost a year ago but it’s done little more than take up space in my cabinet since then. a few nights ago i decided to try it. i had had reservations about it from the beginning mostly because i had the image of a big mess in my head. i couldn’t see how the dough would drop through the holes without help and i pictured myself needing at least 4 hands to do all the work.boy, was i surprised! the container holds a full cup of dough and as i began sliding it back and forth i realized that it automatically turns the dough over on itself and pushes out the holes. from start to finish took about 15 minutes and they were exactly like mom used to make. the taste, color and texture were identical to what i remember as a good old german spaetzle.i started by bringing my water to a boil and used half water and half progresso low-salt natural chicken broth (the kind in the box). i used one of the many online recipes for my dough mixture. it’s a very basic one: 2 cups flour, half cup broth or water, 3 eggs, half teaspoon salt. i mixed it using a wooden spoon and added an extra tablespoon of broth about half way through.place the maker over the pot and quickly fill the container. start sliding back and forth being careful not to run the container off the other end. there is no stop at the end.i didn’t turn or stir or take mine out during the process, just let them all cook till the container was empty. i then let them boil another 30 seconds until they were all floating and scooped them out into a bowl. then i repeated the process with the last cup of dough. after the last batch was finished, i dumped the water and put them all back into the pot with a small amount of olive oil and tossed lightly.that’s all there is to it and you’ll have perfect spaetzles every time.when cleaning the maker, make sure you use a brush where the handle connects. there seems to be a small space where dough collects and it’s a little difficult to get out. that said, i’m still giving this whole experience 5 stars. it was fun and easy and the end result was perfection…and i am not a good cook when it comes to dough!
Chip –
A NEW “Family Tradition” is born!Unlike so many others who bought this, I never had spaetzle.I saw a video (CIA BOOTCAMP) of a chef making it however, and it seemed easy enough. With all of the other great things in that video, figured it was probably good.I’m glad I took the chance!I’m sure there’s probably a way to mix the dough in a food processor, but I got my upper body exercise in and did it in a bowl like in the video. I used the *exact* recipe that was on the spaetzle maker box. (hint: it’s not rocket science)It was my first time, however, and everything worked as I had hoped.Spaetzle is just like noodles, but kind of like tiny dumplings. It’s different and something you don’t find on the supermarket shelf, so it’s kind of “special” which was perfect for the day after Thanksgiving.Spaetzle is fine by itself with salt and butter (as a side replacing potatoes or rice), but they go *very* well with commercial chicken stock for a “home made” soup.You can freeze spaetzle and I could imagine there being any number of ways you can mix things in and/or serve it.I’m holding back one star because I’d like for the main part with the holes to be slightly longer to have a “staging area” where the “chute” could rest without the dough dripping through. Working alone, it gets a little awkward putting the dough in AND moving it back and forth.But don’t let that stop you. It’s not something you’d make every week and it’s pretty cool to make something everyone will like (who likes noodles) that’s different.Auffressen!
A –
Not goodThe insert gets completely stuck and warped and then in turn rips at the plastic that is between both stainless parts. Not easy to use or clean.
Dan C. –
A Great Tool for any Spaetzle Lovers!Excellent kitchen gadget! Greatly simplifies and speeds up making spaetzle which in turn makes for a much better tasting and more consistent food. Since spaetzle cooks fairly quickly, it really helps when all the dumplings can start cooking at approximately the same time. Making it the old fashioned way by cutting slivers of dough into boiling water or the modern improvised way of squeezing dough from a plastic bag with the corner trimmed off both take a while and end up with a wide range of spaetzle cook times. But this maker gets them started fast and keeps all the dumplings uniform in size too – a win-win for making great spaetzle!Compared to other spaetzle makers, this one definitely holds its own. It has a sturdy rubber handle that provides a gripping surface at a comfortable temperate. Just to note, whatever hand moves the slider will need to mitt since it gets hot over the boiling water!Over all please with the maker, though it does need to be cleaned promptly after use as it gets very sticky. Only complaint is that the grater portion does tend to warp a little when it gets hot (inevitable over a boiling pot!) and then the slider doesn’t seal as cleanly over each stroke. But that only minimally impacts its quality performance.
Becky at the beach –
Great hole size, not totally stainless steelYears ago I tried making spaetzle using a colander and the back of a spoon. I ended up with a big mess and gave up. Recently Jim and I took the sons and went to a local German restaurant. We had spaetzle several ways, as a side to my goulash, as a mushroom dish, and it was delicious. I decided to revisit spaetzle making, this time with equipment actually made for the job.The Norpro works well, the well-cup is a nice size for filling and then sliding back and forth into the boiling water. The handle is rubberish and the bottom of the slide is a black plastic material, so it’s not all stainless steel as the description might lead one to believe. Also it tends to stick a bit rather than sliding smoothly.The holes are the perfect size for ending up with spaetzle like we had in the restaurant. The recipe that comes with the norpro spaetzle maker is fine and works well. I do want to try the recipe from
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
as everything I’ve made from that book has been a total winner.
MFam –
Good spaetzle maker for the priceThis spaetzle maker certainly gets the job done and is so much easier than using the “scrape method”. We eat a lot of German food so I fix spaetzle quite regularly in our home and I needed a new tool. I bought this one because the design was similar to my old one. The spaetzle comes out evenly and the perfect size. My only hang up is that my dough tends to work it’s way outside of the hopper. (It works under the hopper and makes a bit of a mess, doesn’t roll inside the hopper quite as effectively as the old one.) Maybe if it was a drier dough it wouldn’t be so bad. It still gets the job done, it just needs a little more attention during the process and I have to work a little faster than with my old one. It’s certainly a decent tool for the price.Here is a photo from the last meal I made with it: rinderrouladen, rote kraut and spaetzle with brown sauce.
Tony –
Works excellent!In trying to replicate spaetzle that we had in Germany, my wife first tried pushing the dough through a colander with a spatula. It took both of us to do this, and it took a really long time (as in not worth it, and why almost no one in the US knows what spaetzle is). This was a highly recommended way online of making spaetzle, and although these sources recommended using a spaetzle maker we couldn’t find one in any kitchen product store, including Williams-Sonoma and Sur La Table. We tried this method a few different times, changing the dough consistency and recipe, but with similar, painstaking results. After talking to a friend from Germany, who thought she might have to bring us one from there, she helped us find this spaetzle maker and we figured it couldn’t make the process any harder.If you like spaetzle or just want to try making it even once, you can’t go wrong with this maker. It’s 10 times faster and 100 times easier than the colander method. We’ve now used this dozens of times and it’s priceless! I highly recommend it, as it’s well worth the money! It’s also easy to clean and dishwasher safe.
Tina –
They love homemade noodles with saurkraut and mashed potatoesI bought 4 of these for my adult children. They love homemade noodles with saurkraut and mashed potatoes, and this is the easiest solution to making them. Make a dough in your kitchen aid of 7 raw eggs add flour until the dough is sticky and eggs are incorporated. If the noodles are too wet they will untra expand you dont want that, if the noodles are dense and hard, you used too much flour. Practice makes perfect noodles keep trying. You put your Nopro over a pot of boiling salted water and put a cup of dough into the hopper and start sliding back and forth. Gravity does the work, little noodles start flowing into your boiling water. Once noodles are boiled you can use them in in soup (after the soup is completely cooked), or with gravy etc. I fry these noodles into salted butter in a fry pan, until they are slightly browned and serve with kraut.