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The pie pan would be a struggle to hold over the pot being so much smaller than any but a small pot which would not be good for cooking spaetzle.
This one nests into different size pots and stays put. Sure, even the scheib's/planes/presses are cheaper and there are other alternatives. I've done it with a large bore ricer. But they don't work as well.
Yes, Kuchenprofi brand isn't cheap. Their grater style maker is the same price as the plate. You can buy other brands in the grater style for quite a bit less. I've never had good luck with that method of making them though.
Try a perforated pizza pan. Take a screw driver and "lift" up each hole so it behaves like a grater. Take some 220grit sandpaper and smooth the surface. Use your hand to rub and force the dough through. When the spaetzle swim up from the boiling water, scoop them off and shock in cold water.
Between 1/3 and 1/2cup milk so batter has some extra slump to it
2 teaspoons salt
That presses through the plate into the boiling water in two or three batches fast enough tojust cook it all at once
When I used a ricer, they often formed a lumpy connected mass. For those that want to pursue this technique do you have any suggestions or recipe tweaks?
I once tried my cheapo food mill. That was not successful.
Perhaps more liquid in the recipe. Never had any problems with them nor making the stufe. Spaetzle makers here.
Best and I'm a foodie. I know very little but the little that I know I want to know very well.