Spaetzle with green onions

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 249, total fat 12 G., saturated fats 5 G., proteins 7 G., carbohydrates 28 G., fiber 1 G., cholesterol 88 mg, sodium 268 mg, sugar 2 G.

If you want to make your own fresh pasta but don't have a special pasta maker or the necessary skills, try making spaetzle! The only special equipment you'll need is a colander, and you won't even need to knead the dough by hand. Press the dough through the colander directly into boiling water. When the spaetzle float to the surface, drain them and fry them in butter with green onions.

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.

Ingredients for the recipe:

Spätzle

3 green onions, cut lengthwise into 4 pieces
2 cloves of garlic
Zest of 1 lemon
3 large eggs
1 cup whole milk
2 cups premium flour + additional if needed (about 2 tbsp.)

Frying

4 tbsp. garlic butter
2 tbsp. l. olive oil
4 green onions, chopped
2 tablespoons lemon juice
Freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, lemon zest, garlic, gnocchi (dumplings), eggs, milk, green onions

Cooking the dish according to the recipe:

Dough:

Place the green onions, garlic, zest, and 2 teaspoons of salt in a small food processor. Process until finely chopped, scraping down the sides of the bowl as needed. Add the eggs and pulse again. Transfer everything to a large bowl and add the milk. Gradually whisk in the flour until you have a thick, sticky dough. Add more flour, a spoonful at a time, until you reach the desired consistency (the dough shouldn't be runny, but should easily pass through a colander).
Fill a saucepan halfway with water and add a pinch of salt. Bring to a boil and place a colander over it. Add spoonfuls of batter to the colander and push them into the boiling water with a spatula. Be sure to scrape the bottom of the colander between batches and stir the spaetzle in the water to prevent the next batch of batter from sticking to the previous one. The spaetzle are ready when they float to the surface. Place them in a fine-mesh sieve to remove as much water as possible (shake!), otherwise there will be a lot of splatter when frying..

Frying:

You may need to fry the spaetzle in two batches. In this case, add only half the ingredients to each batch. In a large skillet over medium-high heat, melt the butter and add the vegetable oil.
Add the spaetzle and cook until golden brown, then stir and cook until almost completely golden but still tender, 2-4 minutes total. Add the chopped green onions, lemon juice, and a few grinds of black pepper and stir. Serve the spaetzle warm.