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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, bring 5 quarts salted water to a boil. | 2. In a large bowl whisk together flour and salt. | 3. In a heavy saucepan bring milk just to a simmer. | 4. Put parsley in a blender. With blender motor running add milk to parsley and blend until milk is very green. | 5. In a bowl whisk together eggs and water. Gradually add green milk in a slow stream, whisking constantly. | 6. Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough. | 7. Preheat oven to 375°F | 8. Force dough through a Spaetzle-maker into the pot of boiling water. | 9. Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. | 10. In a large colander drain Spaetzle and rinse well under cold water. | 11. Transfer to a large baking dish. | 12. In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well. | 13. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered. | 14. Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
salt	1 1/4	1/4		-	-	-	-
parsley leaf	2	cups	flat-leafed	-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg	3			214.5	1.08	18.84	14.265
water	1/2	cup		0.0	0.0	0.0	0.0
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.