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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour and salt in mixing bowl, add eggs and beat with a large spoon. | 2. Add water, as needed, mixture should be stiff. | 3. (beat from bottom to top to put air in dough) season with marjoram and let rest. | 4. Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. | 5. When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1	teaspoon		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
water	1 -2	tablespoon		0.0	0.0	0.0	0.0
marjoram	1	pinch		0.1016	0.0227	0.0047	0.0026
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
breadcrumb	3 -4	tablespoons		-	-	-	-
water	4	quarts	boiling salted	-	-	-	-

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