Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together. Featured in: The Minimalist; Fresh Pasta At Ferrari Speed.
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|Serving Size: 1 recipe (669g)|
|Recipe Makes: 1|
|Calories from Fat: 29 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 14.7mg||5 %|
|Sodium 386.4mg||13 %|
|Potassium 575.4mg||15 %|
|Total Carbohydrate 318.3g||94 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 318g|
|Protein 12.3g||18 %|
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Calories per serving: 1311
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