If you have a spaetzle making tool, it's much faster to make than noodles. I make both egg noodles (no baking powder, just milk or half and half; eggs, salt, and flour) and spaetzle, dry them in my dehydrator, and keep them in vacuum sealed canning jars. I can have the convenience of a ready-to-prepare pasta and only do the work occasionally. The noodles are not pre-cooked, but the very runny spaetzle is, and I cook it in broth. I actually wore out an Atlas pasta machine over 50 years of cooking and had to buy a second because I make very large amounts of noodles at a time. Hi Barbara, WOW! I have never heard of anyone wearing out a pasta machine. I'm guessing you make mountains of noodles! ~ MJ

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