1. Bring one gallon of water to a boil. After the water boils, add 1 tablespoon of salt. Keep the water at a simmer.
2. Meanwhile, in a large bowl whisk together the eggs, milk, herbs, nutmeg, salt and pepper. Gradually add enough flour to form a thick dough. All three cups may not be needed.
3. Place a colander or spaetzle-maker over the top of the pot of water. Press 1/3 to 1/4 of the spaetzle batter through the holes into the simmering water. Cook the spaetzle, stirring frequently, until the dumplings float to the top of the water, about 4 minutes. Remove the dumplings with a slotted spoon or shallow strainer into a bowl of ice water. Repeat the process with the remaining dough until it is all used.
4. In a large skillet melt the butter over medium-high heat until the foam subsides. Drain the spaetzle and add them to the pan, and saute, stirring frequently, until the spaetzle are golden. Season with salt and pepper, and a squeeze of lemon juice, if desired.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 282 (39%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 824.4mg||254 %|
|Sodium 349.2mg||12 %|
|Potassium 371.1mg||10 %|
|Total Carbohydrate 73g||21 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 70.5g|
|Protein 33.6g||48 %|
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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: 715
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