We can all agree that whole wheat is better than white flour. I use a pasta machine and substitute white whole wheat flour for the AP flour. No, it's not exactly the same, but much better than the whole wheat noodles you buy. When I go "decadent", I use bread flour. As for this recipe, or any recipe for homemade noodles, once you try it, it will be hard to go back. And watch, they cook much more quickly. The thinner the noodle, the faster they cook, I go to #6 or 7 on a pasta machine and take it out once it floats. And they stand almost alone for a wow effect. A bit of butter, and you're done. My favorite is with an Alfredo sauce, but that happens rarely. As for spaetzle, I make it both ways, with the metal box on top of a large holed flat piece, for thin dough, or with a machine that looks like a sturdy potato ricer with holes only on the bottom. Both are fantastic with sauerbraten. Or any other German dish.

• Reply