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*Mix the all-purpose flour and semolina flour together, then add the salt and incorporate well.
*Mix in the water and eggs until you have a firm but wet consistency
*In a 10 quart pot, fill 3/4 quarters full with water, add 2 tablespoons of vegetable oil and bring to a boil.
*Using a Spatzle press or a large- holed colander, press the spatzle dough through the holes.
*The spatzle will be cooked when it floats to the top of the water.
*Remove from the water with a slotted spoon. Drain any excess water from the cooked spatzle.
*Saute' the cooked spatzle in a pan with butter, salt and black pepper to taste
*Saute' the spatzle until it begins to turn golden brown and slightly crunchy
*Garnish with chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (790g) | ||
Recipe Makes: 4 | ||
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Calories: 1434 | ||
Calories from Fat: 641 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.2g | 95 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 2651.4mg | 816 % | |
Sodium 904.2mg | 31 % | |
Potassium 1160.7mg | 31 % | |
Total Carbohydrate 105.1g | 31 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 97.9g | ||
Protein 93.3g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1434
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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