Spaetzle
Recipe: #3228
November 29, 2011
Categories: Side Dishes, German, Hungarian, 5 Ingredients Or Less, One-Pot Meal, Brunch, Sunday Dinner, Kosher, Non-Dairy, Vegetarian, Flour, Vegetarian Dinner, more
"If you are not familiar with Spaetzle they are like noodles, but in my opinion, tastier depending how they are made and served. They have a German/Hungarian origin. After boiling the spaetzle I like to fry some cut up bacon with chopped onions, remove most of the fat an then pan fry the spaetzle Mmmm good. I use a spaetzle grater but if you do not have one roll out the dough to 1/4 inch thickness, slice into 1/4 inch strings and cut them to approximately 2 inches in length,cook as directed"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (189.2 g)
- Calories 388.6
- Total Fat - 8.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 104.2 mg
- Sodium - 625.6 mg
- Total Carbohydrate - 67.7 g
- Dietary Fiber - 10 g
- Sugars - 0.5 g
- Protein - 15.9 g
- Calcium - 49.8 mg
- Iron - 3.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Mix the flour, eggs, salt together
Step 2
Slowly add the water until the dough is smooth but not stiff. Continue to blend the dough until it has enlarged in size
Step 3
Heat a large pot of salted water add oil
Step 4
Put batches of your dough into the hopper of the spaetzle maker and grate the noodles right into the boiling water
Step 5
When the noodles float they are cooked, scoop them out of the water and keep warm. Continue making the rest of the dough
Step 6
Serve as you would noodles, add a bit of butter
Tips
No special items needed.
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