Spaetzle with spinach
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Treat your loved ones to this unusual side dish. Spaetzle is like homemade pasta, only even more delicious and interesting. This recipe suggests making it with spinach. Cook the spaetzle until al dente and serve with a generous dollop of butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g defrosted spinach
- 0.5 cups of milk
- 2 eggs
- 1 and 3/4 cups flour
- 3/4 tsp salt
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Cooking the dish according to the recipe:
- Squeeze the water out of 280 g of defrosted spinach and blend in a blender with 0.5 cups of milk, 2 eggs, 3/4 teaspoon of salt, and a pinch of nutmeg until smooth. Mix in a bowl with 1 3/4 cups of flour. Transfer to a cutting board; use the dull side of a knife to scrape out small strips of dough.
- Cook for 2-3 minutes. Remove from the pan with a slotted spoon and toss with butter and a little of the spaetzle cooking water. Season with salt and pepper to taste.
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