Directions:
- Place the jalapenos and the water in a small saucepan and bring to a boil over med heat. Simmer, uncovered, for 10 minute Drain and when cool enough to handle, remove the stems from the chilies and puree them in a blender or a food processor fitted with a steel blade. Force the puree though a sieve and set aside.
- Place the flour and 6 of the eggs in a mixer bowl and beat to combine well. Add the remaining eggs, 2-4 T of the jalapeno puree, and the seasonings abd beat the mix for 7-10 min, or until enough air is incorporated that air pockets begin to appear.
- Bring a large amount of salted water to a b oil. Using a potato ricer or a grater placed over the pot, drop the spaetzle into the water. Boil for 2 min, then remove with a slotted spoon and place in ice water to cool. Drain, pat dry on paper towels, and sautee in the butter to warm before serving.
- Note: The spaetzle can be made a few hours in advance. They will reheat in the butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2088.11 Kcal (8742 kJ) | ||
| Calories from fat | 1126.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.13g | 193% | |
|---|---|---|---|
| Cholesterol | 337.54mg | 113% | |
| Sodium | 5577.94mg | 232% | |
| Potassium | 211.74mg | 5% | |
| Total Carbs | 166.71g | 56% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 75.65g | 151% | |
| Iron | 5.9mg | 33% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 950.65 Kcal (3980 kJ) | ||
| Calories from fat | 512.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.97g | 193% | |
|---|---|---|---|
| Cholesterol | 153.67mg | 113% | |
| Sodium | 2539.47mg | 232% | |
| Potassium | 96.4mg | 5% | |
| Total Carbs | 75.9g | 56% | |
| Dietary Fiber | 2.28g | 20% | |
| Protein | 34.44g | 151% | |
| Iron | 2.7mg | 33% | |
| Calcium | 30.4mg | 7% | |
* 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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