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5.0 – 1 reviews •
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/2 cup cold water
- 2 tablespoons unsalted butter
Instructions
- In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.
- Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.
- In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 5 to 10 minutes, until spaetzle are tender but firm; stir occasionally.
- Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
201 |
| Total Fat |
8 g |
| Saturated Fat |
4 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
6 g |
| Cholesterol |
108 mg |
| Sodium |
217 mg |
