Combine eggs, salt, pepper, nutmeg and parsley. Mix well
Work in the flour and Chavrie® by hand to form a smooth consistency
Let rest for 10 minutes
Meanwhile bring a large pot of salted water to a boil
Using a spaetzle press drop dough in boiling water
When spaetzle float they are cooked
Remove spaetzle with a spider and shock them in cold water.
When chilled drain well
To serve spaetzle sauté in butter
Serve spaetzle as a soup garnish heat in the microwave there is no need to sauté
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 10|
|Calories from Fat: 58 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 51.5mg||16 %|
|Sodium 75.3mg||3 %|
|Potassium 43.8mg||1 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 16.7g|
|Protein 4.1g||6 %|
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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: 145
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