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Bavarian Spaetzle

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  Eggs 2
  Water 1⁄3 Cup (5.33 tbs)
  All purpose flour/Unbleached flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Freshly grated nutmeg To Taste
  Water 2 Quart
  Salt 2 Teaspoon
  Butter 2 Tablespoon

Beat eggs in a medium bowl.
Add 1/3 cup water, flour, 1/2 teaspoon salt and grated nutmeg.
Beat until thick and smooth.
In a large pot or Dutch oven bring 2 quarts water and remaining 2 teaspoons salt to a boil.
Using a 1/8 teaspoon or 1/4 teaspoon measure, pinch off pieces of dough and drop dough into boiling water.
Cook 1/4 of the dough at a time.
Dumplings will be firm and float when cooked.
Remove with a slotted spoon.
Keep warm while cooking remaining dumplings.
In a small skillet, cook butter over medium heat until dark brown.
Pour over spaetzle; toss and serve immediately.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 322

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 19.1 g95.3%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 4992 mg208%

Total Carbohydrates 144 g48.1%

Dietary Fiber 5.3 g21.1%

Sugars 1.6 g

Protein 32 g64.5%

Vitamin A 24.8% Vitamin C 0.05%

Calcium 9.3% Iron 58.9%

*Based on a 2000 Calorie diet


Bavarian Spaetzle Recipe