“Pinched noodles. These can be frozen after cooking.” - by Jill
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 149 cal
- 7%
- Fat
- 2.8 g
- 4%
- Carbs
- 24 g
- 8%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"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 bi..." See moret 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
"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 boili..." See moreng 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!"
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