I bought this tool about four months ago after finding a recipe online for a Hungarian Stew over Nokedli (which is apparently the Hungarian version of spaetzle). I cannot compare use of this maker to any other other method, because I had never made Spaetzle before. But, if you are reluctant to use this because you fear that the dough will stick or be difficult to remove from the unit, then have no fear. I've been using it at least weekly for over 4 months now without those issues. In fact, we love the home made pasta so much that I was doing it twice weekly for the first two months! We now eat Nokedli in place of other boxed pastas with a variety of dishes; I use white pepper (1/8th tsp for 2 Cups flour) in place of the nutmeg. I've read some reviews that state that the pasta cooks onto the maker without falling down into the water. Solution: use a deep pot, like a spaghetti pot, and only fill it halfway with water. This pasta won't absorb much, since it's not dried, and you just don't need a whole pot full. This keeps the heat further away from the stainless steel maker. It also obviates the need for oven mitts or other hand protection. You need to work fast when doing this; I can't imagine how difficult it would be with gloves on! And, there is no need to hook the maker onto your pot until the water has reached a full boil - otherwise you risk heating up the maker and creating the situation in which the pasta cooks onto it and is difficult to push through the holes. Just snap it on at the last possible second when your water is boiling and your batter is at pot's side. Particularly when you first start making this, it helps to start with cold batter, too. I usually prepare the batter, cover it, and refrigerate it for the ten minutes or so it takes my old glass cook-top to boil the water. (Note: I like this method because it slows down the cooking process, giving more time to remove the maker from on top of the pot and grab the strainer. You'll know that the pasta is cooked when it floats to the surface.) Also, you need a good Spider Strainer to scoop the noodles out rather than pouring the whole pot through a colander. This pasta is too delicate and cooks too fast for that method. I bought this oneHelen Chen's Asian Kitchen 5-inch Spider Strainer for the job, mostly because it was inexpensive. Now I use the Spider Strainer for lots of other things, too. Another thing I've learned - I warm up my serving bowl for about five minutes in the microwave (I put a little water in mine, but my mother does hers dry) before I start. When it's good and hot, after dumping out the water, I put a small pat of butter in the bottom of the hot bowl and keep it next to the pot while I make the Nokedli. That way, I can give it a quick stir after each addition of pasta with the Spider Strainer, thus coating it before it sits. Then, when I'm done making the pasta, I cover it, knowing that it will stay warm for about 15 minutes. This gives me time to quickly wash the Nokedli maker and Spider Strainer before sitting down to eat; it's so much easier to get the dough off while it's still hot. I hope these tips help! I loved mine so much that I gave my sister one for Christmas, too. Since I've been tweaking MY RECIPE for a while, I'll share it in a comment after this review is published. This review is more than long enough without it, but someone may be interested . . . I LOVE, LOVE, LOVE this maker! Tip Summary : 1) Deep pot only HALF full of water 2) leave Spaetzle maker off of your pot while water heats to a boil 3) chill batter for 10-12 minutes in refrigerator 4) warm serving bowl - if using butter or oil, put it in the bottom of the bowl at the beginning, and stir as you go 5) do not use colander method to drain - use slotted spoon or invest in Spider Strainer (link above) 6) wash tools immediately - that's why you warmed the serving dish, it'll just take a couple of minutes now 7) try white pepper instead of nutmeg for more versatility in matching this pasta with other entrees UPDATE 07/01/13 : Still adore this indispensable gadget, and find that even with very frequent use, it's holding up well. I'm updating today because a recent comment on this review reminded me that I've been meaning to add my newest tip here (Thanx, kim!). In the interest of variety, I've started adding seasoning to the boiling water. A favorite that requires minimal effort is the addition of one tub ofKnorr Homestyle Stock Vegetable, 4.66Ounce to the cooking water once it has begun to boil. This adds a subtle, yet different, flavor to the homemade noodles. This trick works well with Knorr's chicken and beef flavors, too, but I've chosen the veggie flavor for versatility as the finished product complements the widest variety of entrees. Enjoy! UPDATE 12/19/13 : Though I'm not at all disenchanted by my Nokedli maker (it's still one of my top ten kitchen gadgets), I'm no longer serving homemade pasta twice weekly. I still use it a few times a month, now that I've had it for about a year, and it has held up to frequent use very well. Mine shows no wear, appearing absolutely brand new after at least 70 uses. These days, I'm seasoning the cooking water withVegeta Tin , which I now buy at my local Fairway Market, with great results. I've also experimented with various seasonings, such as ground dried oregano and fresh cilantro (two of my favorites), added to the batter, and though it's nice to have some variety, most of the time I just stick with the ground black pepper and season the water.
