Spaetzle II

Spaetzle II

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jill
Recipe by  Jill

“Pinched noodles. These can be frozen after cooking.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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)

Rate This Recipe
ONIOND
25

ONIOND

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
13

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 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
13

SPARKLEGHOST

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 24 g
  • 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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