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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 4 servings |
||
| Calories 517 | ||
| Calories from Fat 157 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 242mg | 80% | |
| Sodium 735mg | 30% | |
| Potassium 171mg | 4% | |
| Total Carbohydrate 72.0g | 24% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 0.7g | ||
| Protein 16.1g | 32% | |
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Ingredients
- 3 cups unbleached flour
- 4 large eggs, beaten
- 1 teaspoon salt
- 1/2 cup water (or more)
- 1/4 teaspoon nutmeg
- 1/4 cup butter
Directions
1
Sift flour, salt and nutmeg together in a bowl.2
Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.3
Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.4
Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.5
Cook noodles in the water about 5 minutes or until they rise to the surface.6
Lift noodles out and drain on paper towels.7
Brown noodles in melted butter over low heat.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Western > Swiss
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Twig #2
On Jun 14, 2009
The end result tasted good — though a bit heavy — but I had a heck of a time with the dough. I ended up watching a couple videos on YouTube and found that this dough was nothing like the consistency of the spaetzle dough on there. This was way too dry. As a result, I couldn't get it through a colander to save my life. I ended up going the cutting route and while that went better, it left me with rather heavy noodles. As I get more practice I'm sure my end product will improve.
From: HeatherFeather
On Feb 13, 2003
Excellent recipe! I have been trying for some time, with great frustration, to perfect the art of making spaetzle. Well - it is now obvious to me that it really isn't hard at all - you just need the correct recipe. This was absolutely perfect - the batter was nice and thick and not gloppy, like so many others I had previously tried. I used a spaetzle maker and it came out as good as any I've ever eaten in my favorite restaurant here in Germany.
From: Vino p.o. prn
On Jan 25, 2007
Love this recipe! Originally searched for it as an accompaniment to Chicken Paprikash #23169 but since it's so easy to prepare it's a great side dish for other recipes as well. If you don't have a spaetzle machine you can just hold a bowl or a plate with the batter in it and cut off little drops with a butter knife into the boiling water. If the batter sticks to the knife, dip the knife into the water and it will slide right off.
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