German Spaetzle
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German Spaetzle
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Homemade German Spaetzle is an easy egg noodle that is delicious served with so many foods!
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Ingredients
- 625 grams all-purpose flour
- 1/3 liter water
- pinch salt
- 3-4 eggs
- butter
For cooking
- 3 liter water
- 2 teaspoon salt
Instructions
- Measure ingredients. Mix well together.
- Let dough rest on counter 1 hour before proceeding.
- Add water to large pot. Salt water as you would for any pasta. Bring to low boil.
- If you have spaetzle machine, place it over pot of water. Scoop dough into hopper. Move back and forth along base, to drop dough into boiling water. Do just a bit at a time.
- When spaetzle floats to top of water, scoop them out with a slotted spoon and place in strainer.
- Continue until all dough is cooked.
- Place spaetzle into a pot and mix with butter, to deter sticking together. Serve as is, or see post above for other suggestions for serving.
Equipments used:
Notes
- Notes:
- Can be served with caramelized onions and cheese, or with butter and browned breadcrumbs, also delicious served with any gravy.
- Refrigerate leftovers up to 4 days.
- To reheat;
- Add butter and fry in non stick frying pan until golden browned.
- Add a pat of butter and microwave.
Nutrition Information
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Calories
246kcal
(12%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
49mg
(16%)
Sodium
37mg
(2%)
Potassium
85mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
71IU
(1%)
Calcium
26mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 37mg | 2% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 71IU | 1% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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