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Инструкции
- Combine all ingredients and stir till 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 hot 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, that then results in elongated spaetzle, similar to the ones produced by a spaetzle press.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 70 | 12% |
| Total Fat 7.93g | 10% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 154mg | 6% |
| Potassium 269mg | 8% |
| Total Carbs 103.8g | 28% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.57g | 3% |
| Protein 22.12g | 35% |
