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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the flour with the eggs, salt, pepper, and warm water. | 2. Beat hard with a wooden spoon to form a thick, smooth batter. | 3. Continue beating for 5 minutes. | 4. This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible. | 5. Let the dough rest, covered, for 15 minutes. | 6. Bring the salted water to a boil. | 7. If you are using a spaetzle mill, simply push the dough through it into the boiling salted water. | 8. If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling. | 9. Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam. | 10. Use a large wooden spoon to press the dough through the holes in the colander into the water. | 11. A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it. | 12. Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long. | 13. Boil the spaetzle for 4 minutes. | 14. Drain in a large colander, and rinse briefly under cold running water. | 15. Drain. | 16. *Melt the butter in an ovenproof skillet. | 17. Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F. | 18. oven and bake for 10 minutes. | 19. Serves 6 to 8. | 20. NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point. | 21. Spread them out on a kitchen towel and cover them with a damp towel. | 22. They will keep for several hours. | 23. The Dumpling Cookbook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
salt	1	teaspoon		-	-	-	-
black pepper	3			17.319000000000003	4.4125	0.7169	0.2249
water	1	cup		0.0	0.0	0.0	0.0
salt water	4	quarts		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8

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