Directions:
- Combine all the dairy ingredients and mix. Combine all of the wet ingredients and add them to the dry ingredients in a steady stream, while mixing. Once the ingredients are combined use a whisk and beat well to develop the gluten. Let the flour rest for a half-hour.
- Heat a pot filled 2/3 full of salted water. Bring to a boil with a perforated pan on top. Pour a small amount of the batter into the perforated colander on top and work it through the holes with a scrapper.
- Let the spatzel cook for about one minute. Remove with a strainer and shock in salted ice water. Remove from the ice water and allow to dry slightly on absorbent paper towels. Store in Refrigerator.
- For service, sear the spatzel in whole butter. You will want to develop color without burning. Turn only once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.78 Kcal (1289 kJ) | ||
| Calories from fat | 20.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 2% | |
| Sodium | 1710.86mg | 71% | |
| Potassium | 160.88mg | 3% | |
| Total Carbs | 59.76g | 20% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 9.71g | 19% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.8mg | 5% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 164.91 Kcal (690 kJ) | ||
| Calories from fat | 10.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 3% | |
|---|---|---|---|
| Cholesterol | 2.89mg | 2% | |
| Sodium | 916.71mg | 71% | |
| Potassium | 86.2mg | 3% | |
| Total Carbs | 32.02g | 20% | |
| Sugars | 1.36g | 10% | |
| Dietary Fiber | 1.28g | 10% | |
| Protein | 5.2g | 19% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 0.5mg | 5% | |
| Calcium | 41.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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