Great easy recipe.

Only if you cut the recipe in half and use half the amount of flour. You’d end up with a smaller portion of Spaetzle. But you can’t change the overall ratio. 🙂

Here’s the recipe for Cheese Spaetzle.
https://cheerfulcook.com/chees-spaetzle/
Guten Appetit! 🙂

Pam, you are 100% correct. While I am a few years younger, I also had an Oma, two actually. And one of them did exactly what you are describing. The thing is that it takes a little bit of practice and a lot readers just don’t have the time. I have to double check, I thought i mentioned this in the post. Anyway, using a ‘spaetzle maker’ makes it a little easier. And while most of German are quite traditional, I try to simplify them when I can, so they are accessible to a larger number of readers. And like you, I miss Oma Herta, too … but thankfully I still have Oma Eva (95) who is still just a phone call away. Thank you for sharing your memories, it means a lot.

Great question. There are a couple of methods you can use. One way is to use a colander. Pour the batter into the colander and use a spoon to push it through the little holes into the boiling water.
Another method you could try is to use a grater with big holes. Hold the grater over the boiling water and push the batter through the holes with a spoon.
The next two methods are two I have never tried myself. You can also pour the batter into a bag, cut a hole in the bottom, and squeeze tiny droplets into the boiling water.
Lastly, the classic, old-fashioned German method that I have seen German grandmothers use is to use a simple small cutting board (with a smooth surface), drop a little bit of dough onto the cutting board, and then use a knife and “cut” tiny noodle bits and let them drop into the water. If you ever watch an old-school German “Hausfrau” do this, it’s quite impressive because they do this at rapid speed (and scoff at using spaetzle makers ;-).)

Yes, you’re right! That’s how lots of people were taught in Germany, too. 🙂