Spaetzle
"This is a traditional German dumpling noodle. I love these just tossed with butter, pepper and Parmesan cheese. The whole spelt or whole wheat flour gives the spaetzli a fuller, more rustic flavor, but you can make them from all white flour if you prefer."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (166.3 g)
- Calories 333.4
- Total Fat - 7.7 g
- Saturated Fat - 4.3 g
- Cholesterol - 122.8 mg
- Sodium - 55.3 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 2.5 g
- Sugars - 0.3 g
- Protein - 11.6 g
- Calcium - 32.3 mg
- Iron - 1.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In stand mixer with paddle attachment or in bowl with wooden spoon, stir together all-purpose flour, spelt flour, salt and nutmeg. Make a well in the center. Break the eggs into the well, then beat in eggs at low speed until incorporated.
Step 2
Gradually beat in 1 cup water to make thick smooth batter (mixture should be thicker than pancake batter) adding up to 3 tbsp more water if too thick. Beat at medium speed until bubbles appear on surface, about 2 minutes (or beat vigorously with wooden spoon in bowl for about 5 minutes, beating the batter very well brings out the gluten in the flour and gives spaetzli their characteristic texture). Cover and let stand at room temperature for 30 minutes or up to 2 hours.
Step 3
Place batter in large-holed colander over large pot of boiling salted water. With spatula, push batter through holes into water. Boil until spaetzli floats to surface, 2 to 3 minutes. Drain. Mix gently with butter until coated. Serve immediately
Tips
No special items needed.
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