Try this Spaetzle recipe, or contribute your own.
- Carbohydrate 100.12048928488 g
- Cholesterol 6.125 mg
- Fat 2.56054333487829 g
- Fiber 3.37941673057171 g
- Protein 17.4327625157522 g
- Saturated Fat 1.03178833357862 g
- Serving Size 1 1 Serving (323g)
- Sodium 1750.06608535762 mg
- Sugar 96.7410725543081 g
- Trans Fat 0.46892958384301 g
- Calories 504 calories
Step-by-step
- In large bowl, combine flour, eggs and salt. Add water a little at a time to form a soft dough.
- Boil 2 quarts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes.
- When noodles float to the top of the water, they are done (3 to 4 minutes).
- Serve as a side or main dish.
Hydration control determines the success of soft dough formations when scaling egg-rich noodle batters up or down. Because flour absorption varies significantly by humidity, pouring the three-quarters cup of water gradually prevents dense, rubbery strands that resist the colander press.
- Proportional scaling requires maintaining the ratio of one large egg per approximately three-quarters cup of all-purpose flour to ensure the raw batter retains enough elasticity to extrude properly through holes measuring roughly one-quarter inch in diameter.
- Maintain a rolling boil across two quarts of salted water so the temperature does not drop drastically when adding raw batter batches.
- Skim the floating noodles immediately after three to four minutes using a spider strainer to halt cooking and prevent waterlogging.
- Refrigerate cooked portions in an airtight container for up to three days before crisping them in a hot skillet with melted butter.
Properly chilled leftovers develop a firm exterior crust when reheated over medium heat. Storing cooked noodles without excess moisture preserves their structural integrity for subsequent pan-frying.
