Spaetzle II

Spaetzle II

12
Jill 0

"Pinched noodles. These can be frozen after cooking."

Ingredients 25 m {{adjustedServings}} servings 149 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.
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Reviews 12

  1. 15 Ratings

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ONIOND
11/17/2008

Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks!

sayzero0
3/16/2009

I make the same thing but very slowly add water to a paste consistency. My grandmother used to make this & when she couldn't find her Spaetzle press, she spooned in about 1/4 tsp. at a time into boiling water, submerging the spoon in the water, so it cleans off and other spaetzle don't stick to the spoon. Even my finicky eaters LOVe these and I have to quadruple the recipe - STILL not enough!

SPARKLEGHOST
1/22/2008

Excellent. Followed recipe exactly as is, turned out perfect.Dough is rather sticky to pinch off into small pieces but they turned out like tiny dumplings.Very good.