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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat eggs, milk, and seasonings in a medium bowl. Stir in flour to form a smooth but thick batter; let batter rest for 10 minutes. | 2. Put 1 tablespoon butter into a bowl that has been rinsed in hot water and dried. Heat water to boil in a kettle or saucepan small enough so that the short ends of the spaetzle machine can rest on its rim. | 3. Salt boiling water, then spoon a portion of the batter into the the square container that runs along the grater track. With the machine resting on the pan rim, move the metal container quickly back and forth along the grater until about 1/6 of the dough is pressed through the grater into the boiling water. | 4. With a slotted spoon transfer spaetzle that have floated to the water's surface to the warm bowl. Repeat cooking in batches with remaining batter, adding butter to each batch of cooked spaeztle. Toss and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		beaten	143.0	0.72	12.56	9.51
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
table salt	1/2	teaspoon		0.0	0.0	0.0	0.0
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
butter	4	tablespoons	unsalted cut	407.256	0.0341	0.4828	46.0705

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