Spätzle
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 309, total fat 12 G., saturated fats 6 G., proteins 11 G., carbohydrates 38 G., fiber 1 G., cholesterol 158 mg, sodium 291 mg, sugar 2 G.
Calories 309, total fat 12 G., saturated fats 6 G., proteins 11 G., carbohydrates 38 G., fiber 1 G., cholesterol 158 mg, sodium 291 mg, sugar 2 G.
Spaetzle are a cross between noodles and dumplings, a side dish in Eastern European cuisine consisting of small, boiled pieces of dough. If you've ever thought about making homemade noodles, spaetzle is a great place to start. You don't need any special equipment: simply strain the dough through a colander and drop it directly into a pot of boiling water. Serve hot with butter and herbs. It's an excellent side dish for any meat or poultry, and especially pairs well with sauces.
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:
- 1.5 cups premium flour
- 1/4 teaspoon freshly grated nutmeg
- 3 large eggs, lightly beaten
- 0.5 cups whole milk
- 2 tablespoons unsalted butter, melted
- 1 tbsp chopped fresh parsley or chives (optional)
- Special equipment: a colander with holes of 0.5 cm diameter.
We recommend
Recipes with similar ingredients: premium flour, eggs, milk, gnocchi (dumplings)
Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- In a large bowl, combine the flour with nutmeg, 1 teaspoon salt, and a pinch of freshly ground black pepper. Make a well in the center of the flour mixture and add the eggs and milk. Gradually mix the milk and eggs into the flour to form a sticky dough.
- Spray both sides of a colander with 1/4-inch holes (see Note) with cooking spray, then spoon the dough into the colander. Hold the colander directly over a pot of simmering water (wear an oven mitt if necessary) and quickly push the dough through the holes into the boiling water with a silicone spatula.
- Simmer until the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer the spaetzle to a bowl. Toss with butter and sprinkle with herbs, if using.
Note
For larger spaetzle, use a spaetzle maker.
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