Colorful Noodles (spätzle)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- Ingredient (for 4 servings)
- 250 grams Pastry flour
- 3 eggs
- 80 milliliters milk
- salt
- butter (for coating spätzle)
Preparation steps
Basic recipe
Mix together the flour, eggs, salt and milk to form a thick dough. Let the dough rest for 15 minutes. In a large pot bring salted water to a boil. Form the dough into small dumplings (spätzle) and simmer in the salted water. Stir or shake the pot from time to time to prevent sticking. As spätzle rise to the surface, remove with a slotted spoon.
Coat the spätzle with butter.
variations
For red spaetzle: Puree 200g (approximately 7 ounces) of pre-cooked beetroot. If pre-cooked beets are not available, rinse, peel and cut fresh beets into large cubes. Cook in a pressure cooker for about 10 minutes then drain and mash the beets. Mix into the dough.
For green noodles: Rinse and blanch about 500g (approximately 1 pound) of spinach. Place the spinach in a food processor or blender with 40ml (approximately 1 ounce) of milk and puree. Mix puree into the dough.
For yellow-orange noodles: Rinse, peel and slice 200g (approximately 7 ounces) of carrots. Place carrots in a food processor to puree. Mix puree into the dough.
Tips:
If using a spätzle press the dough will need to be firm. In this case omit the milk.
