Sarasota's Spaetzle Recipe

"My Grandma used to make this all the time, and I absolutely loved it. Now, she had a fancy spaetzle maker ... me, I just use a colander. And, it is much easier than you think; just takes a little time, but nothing difficult. You can serve it as a pasta side topped with gravy, pan sauted with onions and butter; or, with the leftovers ... add cabbage and onions and saute for a fantastic side dish; you can even add a little bacon. Or try my Rouladen recipe, the gravy is the perfect topping for this."

Original is 5 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 cup all purpose flour
2 large eggs
1/4 cup milk

1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper

Nutritional

Serving Size: 1 (74.4 g)
Calories 180.1
Total Fat - 4.9 g
Saturated Fat - 2 g
Cholesterol - 106 mg
Sodium - 83.6 mg
Total Carbohydrate - 26.1 g
Dietary Fiber - 1.2 g
Sugars - 0.2 g
Protein - 7 g
Calcium - 26.5 mg
Iron - 0.9 mg
Vitamin C - 0.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Dough ... Mix all the ingredients in a bowl, and make sure it rests at least 10-15 minutes. The batter reminds me of a slightly thick pancake batter. Then, set a colander over lightly boiling water and add the batter to the colander a little at a time. Using a rubber spatula, push the filling through the holes.

Step 2

Once the spaetzle is done (approximately 3-4 minutes), it will start to float.

Step 3

Serve ... At this point, you can serve it as is and top with gravy, sauce, or even just butter; or, you can pan saute with butter and onions, just until you get a little color, and finish with fresh chives. And, if there are any leftovers, saute with onion, bacon and cabbage which is a fantastic side dish. ENJOY!