Actual Product is different than shown in this photo. There are no notches in the front.
Spaetzle, once known mainly in the Swabian region of Germany, is now popular in many parts of the world - especially the United States.

Spaetzle Recipe (Fresh Noodles):
To serve 2 to 3 portions mix: 1 cup flour (1/4 lb.), 1/3 cup of water or milk; 1 egg, and 1 teaspoon salt. Beat well with spoon until batter shows air bubbles. Rinse press with COLD water before filling (also rinse before refilling, when making larger quantities). Press batter slowly into 3 quarts of boiling SALTED water (be sure to add some oil to water to keep spaetzle from sticking together), holding the press 2 to 3 inches for SHORT noodles or 4 to 5 inches for LONG noodles above the boiling water. As soon as noodles rise to the top, drain well and rinse in hot or cold water. After use RINSE PRESS immediately with COLD water. NEVER PUT PRESS ON HOT PLATE.
THIS PRODUCT IS NOT DISHWASHER SAFE!!

It's easy to make Spaghetti-Eis: Use a creamy vanilla ice cream and push it through your press into a serving dish. You may wish to place the dish into the freezer to firm up the ice cream "noodles". When ready to serve, top with a home-made or commercial strawberry sauce - try our "Rote Grütze" (Fruit Spread) - as the "Tomato Sauce". Coconut flakes, shaved white chocolate or grated blanched almonds will serve as your "grated cheese". If you do not know about "Spaghetti-Eis", please feel free to send us an e-mail.

Here is another recipe for a Spaetzle dough that is rich in eggs:

Spaetzle Recipe
Family recipe provided by Ruth Bosch (born in Ulm, Germany)
6 eggs
2 cups white flour
1/4 cup farina
1/2 cup water
1/2 - 1 tsp salt (per your taste)

Add a little more flour if you desire a thicker dough. Simple recipe...delicious results.