I thought you took a cup of flour, two eggs, mixed them up. If too dry, some water. Also salt. Rolled out thin on kitchen table and cut into strips and walked away. End of day they had curled up and dried and you stored them in a bag or tin forever. Boiled 15-20 minutes when you wanted to eat them.
NOW A DAYS folks are telling me that's all wrong, because of the "raw egg", etc. you have to keep them in the refrigerator and use them in 2-3 days.
"Powdered" eggs used for camping years ago weren't refrigerated. Is everyone overdoing it?
To be honest- I never really watched grandma making them.

Dried sitting out.

My German and Wendish family as well as wife's Czech kinfolks dried noodles sitting out.

Same as any pasta, air dried

Thanks. I always thought that was the way it was done. I'm just guessing here but I was sort of under the impression making egg noodles was a way to preserve the eggs. Since you are going to boil the things any way, and home made noodles are sort of thick and need to be cooked a while- this idea of salmonella, etc. seems nonsense, boiling would kill it.

We always called it Spaetzle

Same here. I have never heard it called anything else.

Pork chops, spaetzle and apple sauce - the complete bomb.

For me, it's Rouladen, spaetzle, und Rotkohl (braised red cabbage).

Actually called...Käsespätzle. Lived in Germany (southern Bavaria) for several years.

Kase means cheese in German. There is no cheese in regular spaetzle.

Now we talkin !! We have an old family recipe for hard dumplings with sausage… gonna have to make a batchsoon

Looks a lot like my plate when I go to Klause's in New Braunfels

You don't say?

Mein Deutsch ist etwas eingerostet, komme aber trotzdem fließend zurecht.

Well that looks really pretty good and a lot easier than a rolling pin and cutting out the noodles- I'll go in that direction. It reminds me of a funny story. Marco Polo returns from China and tells everyone about spaghetti/pasta. Italian women now spend hours and hours making pasta until Marco finds out about it and then says, "Oh didn't I tell you, the way the Chinese make them they all just break up into noodles."

We use a hand press similar to this one to make ours. I find it faster/easier.

Hey, you're the one that is trying to correct others by saying regular spaetzle has cheese in it.

You can use the bottom of a colander or buy a special colander-like tool.

I don't make regular "spätzle".

I posted a picture of regular spaetzle and you one-upped and "corrected" me by saying "Actually called...Käsespätzle."

Außerdem kann jeder Google Translate verwenden und sagen, dass er fließend Deutsch spricht.

They sure can! Good luck!

Hmm, when I make spaetzle I usually just form little pieces and drop them into boiling water. When they float to the top, they're done. I don't dry them first. Not sure if it makes a difference. They look kinda like what's in Gringo Bling's photo.

Well I've been making spaetzle now for a few days. I've found that a soft, more liquid texture is easier to use and the "noodles" come out the same. I ended up using a small amount of olive oil (teaspoon) and just one pat of butter, a shake of parmigiana cheese, salt and pepper- and that comes out really good. For just me, one cup of flour and that gets divided in 3, I use 3 days in a row. keep in fridge.. (Just me) I ended up using a grater and the large holes but I might buy one of those special gadgets.
1. If you find you're out of macaroni, etc.- real fast answer.
2. Make yourself, cost about 40 cents versus three bucks in the market for egg noodles and no chemicals, etc. Happy happy happy.
3. Could actually make while camping out.

NOW- posted photos of rolls and red cabbage. I might as well go all out. The only red cabbage I've ever had was sweet and sour. I think vinegar and sugar. And on the rolled meat. I've been buying boneless pork lions and slicing them thin and then using a meat mallet to pound out very thin and schnitzel frying them. On the rolled- stuffing? All recipes welcomed.

Dave- you are correct on the Rotkohl. It's a sweet and sour dish that gets its unique flavoring from the slow simmering cooking process.

There are special top round "Rouladen" cuts available from good German butchers. You could certainly do it yourself at home with a meat slicer and a partially thawed top round. I get mine from Kuby's in Snider Plaza in University Park. My wife and I make them together, and we usually do 15 of them at once. They are great to vacuum seal and freeze, as well. Before rolling, we put mustard, sautéed onions, kosher pickle spears, and cooked bacon inside the meat and season the outside. My dad uses uncooked bacon in his and lets the simmering process cook the bacon, but I prefer the pre-cooked texture. Once rolled with toothpicks, brown them on all sides (I use the Blackstone). Then I carefully place them in a huge Le Creuset Dutch oven and cover with beef broth and let them cook about 2 hours on low heat. Once done, I use the broth to make the gravy. You can add red wine to the broth if you want, but I don't usually do it unless I'm lacking broth.

It's an awesome meal for a dinner party. Most Americans have never had the pleasure of eating Rouladen and every meat eater we've ever hosted absolutely loves them.

That sounds really good, thanks.