Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the all-purpose flour and semolina (corn meal) flour together then add the salt and incorporate well. | 2. Mix in the water and eggs until you have a firm but wet consistency. | 3. In a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil. | 4. Using a spatle press or a large-holed colander press the spatzle dough through the holes. Do this in small batches as not to over-crowd the pot of water. | 5. The spatzle will be cooked when it floats to the top of the water. This happens very quickly. | 6. Remove each batch from the water with a slotted spoon into a bowl/container with a top over it to keep it warm. | 7. Drain any excess water from the cooked spatzle. | 8. Saute the cooked spatzle in a pan with butter, until it begins to turns golden brown and slightly crunchy. | 9. Salt and pepper to taste and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	10			715.0	3.6	62.8	47.55
purpose flour	3	cups		-	-	-	-
semolina flour	1/2	cup		300.6	60.813	10.5878	0.8768
salt	2	teaspoons		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099

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