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Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough)

 

Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe
187

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

500 grams all-purpose flour
(4 cups less 1-tbsp)
5 large eggs
1 cup water
salt
*

Directions

Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water.

As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water.

In olden days, the spaetzle dough was forced through a three- legged sieve, by means of stirring. This resulted in the so- called 'Knoepfle' (little buttons).

Another method:

More common in the Wuertemberg area - is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 54412% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 92mg 4%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 14%
Sugars g
Protein 42g
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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