Spatzle
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sifted all-purpose flour
- 2whole eggs
- ⅔cup milk
- Salt to taste
- ½teaspoon freshly grated nutmeg
- 2tablespoons butter
- Freshly ground pepper to taste
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
337 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour in a mixing bowl. Beat the eggs separately and add them to the flour, stirring with a wire whisk or electric beater. Gradually add the milk, salt and nutmeg, beating until smooth.
- Step 2
Bring a large quantity of water with salt to a boil. Holding a colander over the boiling water, pour the batter into the colander. Press the batter through the holes of the colander into the boiling water with a rubber spatula or large spoon. Stir gently. The spatzle are done when they float on top of the water, in about one minute. Drain and transfer them to a clean towel to dry briefly.
- Step 3
Heat the butter in a nonstick skillet and when bubbling add the spatzle with salt and pepper, tossing and stirring a few minutes. Add the parsley and serve immediately.
Private Notes
Comments
Unless you make the spatzles by hand they are knoekles, not true spatzle. Put a dollop of dough on a small wooden cutting board. Using a small chef's knife, slice thin shreds of dough into the boiling water, rinsing the knife periodically in boiling water. Remove cooked spatzles with a slotted spoon, drain and then place in cast iron skillet. continue until all dough is used. It's more work, but hey, food is love.
Use 4 eggs. Use your hand to make batter. Work it until it blisters (10min). Use Spätzlehobel. After cooling Spätzle to room temp, lightly oil before placing them into the fridge. Will keep for a couple of days.
Use 4 eggs