I think the red knob might be just to pull out and take it apart for cleaning. The directions are most likely in German. If you can scan it and e-mail it to me I'd be happy to translate.
The reason it is hard to press down all the way is that it has a seal to prevent the Spaetzle dough from oozing out the top.
Our family loves Spaetzle. It is basically a thin pasta dough that's get squeezed through the holes into boiling salted water.
I use the recipe linked below and it is very tasty.

Here is a link that might be useful: Spaetzle

The recipe posted is similar to the one I use. Sauteing in butter is a vital step, not to be missed. Mix up the (thick) batter as per the posted recipe, get a large pot of water boiling, scoop the batter, a batch at a time, into the hopper, and squish it into the boiling water. When it floats, skim it out with a spider strainer or slotted spoon.

Spaetzle is to die for with winter roasts... esp. beef... esp. when you also do a sour cream gravy... Mmmm. Remembering spaetzle suddenly doesn't make winter seem so scary!

The first time I made spaetzle, I remember reading that if I didn't have a spaetzle-maker (which I now do, but mine's different), I could also use a ricer with the largest-diameter plate inserted. I see no reason that one couldn't then substitute a spaetzle-maker for a potato ricer...

I think since you wound up with a a spaetzle maker, you were destined to make spaetzle. I grew up eating homemade spaetzle. My Grandmother and my Mom would mix the batter in a bowl and hold the bowl over a pot of boiling water and cut the noodles into the water using a butter knife. This always killed my arm because the bowl was so heavy. The fine folks on this forum recommended that I put some batter on a plate and cut off of that instead. Duh! Why didn't I think of that?

I was inspired to order a spaetzle maker from amazon after that thread and I tried Ann T's recipe with the new speatzle maker. They were a little small for my tastes but then again I am used to the homemade cut in with a butter knife. Most recipes are for spaetzle fried in butter but I prefer it with a nice brown gravy. Whenever I am in a German restaurant and I order spaetlzle, I get some brown gravy on the side to pour over the noodles. Yum! Your device looks like it will make small spaetzles but you should try them. It is a very easy homemade noodle. You can even add them to some chicken broth and have some homemade chicken noodle soup. Yum!

Bobby you will love spaetzle once you have made them. Find a recipe for Rindsrouladen (beef rolls) and make it with plenty of gravy and spaetzle.
Here's what they look like made in an Austrian restaurant together with a rindsroulade.

SharonCb

I adore spaetzle! My mom made them and topped them with fresh breadcrumbs browned in butter. The breadcrumbs turned out dark and crispy...yum. She usually made rouladen with them, so you also topped them with brown gravy from the rouladen.

Tip for making rouladen: Instead of buying round steak and pounding it out, I buy what my grocer labels 'breakfast steaks'. They are very thin, almost like a big scallopini type cut. Now I have a craving.

Let us know how it goes. I've never had much success using the press style spaetzle makers. I always made a big mess. Maybe because I'm so impatient and tried to squeeze it too quickly. I have the one below which you just slide back and forth and it presses the dough through the holes.

Spaetzle freeze really well, so you can make a huge batch and freeze them in smaller batches if you like. If eating with a gravy, you don't really need to saute them. We never do.

9am and I'm craving Rouladen. Yup, they've just been added to this week's menu. I'll cheat and buy Spaetle in a box though unless someone convinces me that homemade is easy and much better.

I would have spaetzle for breakfast if I had made any...
Bobby, are you sure you0r first tiny spaetzle makerw asn't a garlic press???
And Yes, FOAS, homemade is lots and lots better!
Linda C

foodonastump, I've never had spatzle in a box so I don't know if home made is better. I just love the stuff and find it to be incredibly easy to make - as long as you have a spatzle maker. I do not have the patience for cutting it off of a plate or board. I have both the press and the one that slides back and forth. I like the sliding one the best.

We have spatzle as mentioned above with gravy. We also love it sauteed the next day in butter with browned onions and sprinkled with parmesan. Or with a light tomato sauce. I also use it in chicken and dumplings or add to soups right before serving. Toss with vegetables and herbs, etc. That's all I can remember right now.

I've used the gadget like you (v-freak) have for potatoes but I find it easier to use a hand mixer and whip them. I do like the texture of the riced potatoes, though. I don't know what that red knob is for. Mine doesn't have one. My mom bought it for me in Germany a few years ago.

Ok, homemade it is. I'll buy the sliding one because BB&B has it and it's only $7. Glad to see two rec's for this type. Can't wait until Thursday! Mom just went to Germany so it'll be a fitting meal.

I tried the spaetzle in a box once. Only once. I would not recommend it. The spaetzle maker I bought is the same as the one pictured above. It is easy to use.

I can't wait to read the story of Bobbys first spaetzle making adventure :->

Spaetzle are very simple and incredibly addictive. Darn it, I'm on Atkins and have to watch the carbs, and you guys are telling me all about one of the yummier items in all of German cuisine!

Basically, they're miniature dumplings cooked in broth or water, covered with whatever sauce is appropriate--or just plain, drenched in butter. Either way, delicious.

Some food mills can make spaetzle as well. The link is to a snazzy rotary one.

Here is a link that might be useful: spaetzle maker

Bobby, here is the recipe I use for Spaetzle. I have the one pictured in the photo above posted by Suzy.

Here is what my spaetzle looks like served recently with Oxtails.

Matthew is coming tomorrow for dinner and I promised I would make him a traditional Hungarian Goulash with spaetzle.

Home Cookin Chapter: Recipes From Thibeault's Table

Spaetzle with Brown butter
==========================
Original Souce: http://teriskitchen.com/

INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk

Brown Butter
5 tablespoons butter
Additional salt and pepper to taste

Optional: Add chopped parsley to the dough.
.

In a large bowl, mix together the flour, salt and nutmeg. If using Parsley add to dry ingredients. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking. Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.

Don't throw it away! If you don't want it box it up and send it to Cathy. She collects funny kitchen gadgets.

My father taught me to make huge spaetzle noodles. Dumpling he called them. A dozen eggs cracked into a bowl, flour until it is fairly stiff dough, and a half a handful of parsley. Dropped from a spoon into a pot of boiling water. Tip.. wet the spoon in a cup of water bewteen each spoonful of dough so it won't stick... push off into the water with your finger.

I've also seen my father roll this dough out on a floured cutting board and cut it into strips for stroganoff noodles.

One of my variations that is very delicious is to substitute spinach flour.

They take to most any gravy and can be added to soups (don't cook them in the soup). My youngest sister likes them buttered with parmeasan cheese. My father often cooked a chicken, made gravy, and these spaetzle noodles to go with the gravy. After awhile he started leaving the chicken on the stove because everyone ate spaetzle and gravy until they were full.

Give them a try Bobby. They are easy to make and difficult to get wrong. They float when cooked and you can even overcook them some without making them bad. They keep in the fridge and reheat perfectly in a microwave.

: )
lyra

We have one that belonged to my DH's grandmother which came from Germany and is over 50 years old. It is a heavy duty metal one that is huge and heavy. That is why DH makes it. We make spatzle with sauerbraten gravy every Christmas.
Clare

Thanks. It looks/sounds good so I may just have to try it out and put it on the What's for Dinner thread if it turns out.

Thanks for offering to translate the book, glaserberl! I don't even know where my scanner is, but at least it's a simple enough thing that the book shouldn't be necessary.

Lyra, I bet Cathy already has one if not several spatzle presses!

Linda, the little press said "fruit and vegetable ricer" on the box. I don't think that the thing is strong enough, nor the holes small enough to go a good job on garlic, but it really does look like a garlic press! I could probably fit a whole head of garlic in its hopper, while my real garlic press only holds a clove at a time.

I think I'll try Ann's recipe tomorrow and see how it goes :o)

I just picked up my Spaetzle maker (the Suzy type) and gave it a test run. I can say with confidence that I will NOT be buying boxes of Spaetzle again. This was so easy and so much better. I'm very glad I read this thread. And I can't wait for tomorrow's Roulden dinner!