Homemade spaetzle
Vegetarian. 14 small steps, 2 of them done meanwhile, while a timer runs. The main ingredients: flour, eggs and butter.
- Time
- 40 min
- Difficulty
- Medium
- per serving
- 516 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Flour200 g
- Eggs2
- Water90 ml
- Butter20 g
- Parsley½ bunch
- Nutmegto taste
- Saltto taste
- Black pepperto taste
Contains Gluten, Lactose and Egg
You need
8 parts- Large, wide pot
- Spaetzle press or spaetzle board
- Large pan
- Large bowl
- Wooden spoon
- Slotted spoon
- Cutting board & knife
- Plate
Directions
14 stepsBeat the eggs
Beat the eggs in a large bowl.
- 2 Eggs
Add the flour
Add the flour, 1 tsp salt and 1 pinch nutmeg to the eggs.
- 200 g Flour
- Salt
- Nutmeg
Add the water
Pour in the water and stir everything smooth with a wooden spoon.
- 90 ml Water
Beat the dough
3 min
Beat the dough vigorously for about 3 minutes, until it's glossy, bubbles and pulls off the spoon in strands.
Let the dough rest
15 min
Cover the bowl and let the dough rest for 15 minutes. This makes it smooth and pliable.
Bring water to a boil
High heat
Meanwhile, while step 5 runs
Meanwhile, bring 3 l water with 1 tbsp salt to a boil in a wide pot over high heat.
- Salt
Chop the parsley
Meanwhile, while step 5 runs
Pick the parsley leaves and chop finely.
- ½ bunch Parsley
Cook the first half
2:30 minMedium heat
Press half the dough through the press into the boiling water (or scrape it off the board). After 2–3 minutes the spaetzle float to the top and are done.
Drain
Lift the spaetzle into a bowl with the slotted spoon and keep covered and warm.
Cook the second half
2:30 minMedium heat
Press the remaining dough into the boiling water the same way. After 2–3 minutes the spaetzle float to the top.
Drain again
Lift these spaetzle out with the slotted spoon too and let them drain well.
Brown the butter
2 minMedium heat
Melt the butter in a large pan over medium heat for about 2 minutes, until it foams and smells nutty.
- 20 g Butter
Toss in butter
3 minMedium heat
Add all the spaetzle to the pan and toss for about 3 minutes, until they take on a little color at the edges. Season with salt and nutmeg.
- Salt
- Nutmeg
Serve
Sprinkle with parsley and finish with pepper. Goes well with saucy dishes and vegetables.
- Black pepper
Nutrition
per serving516 kcal
- Protein
- 17 g
- Carbohydrates
- 77 g
- Fat
- 14 g
Guide values, calculated from the ingredients.
