Homemade Speatzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 249 mg | (6 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 eggs
- 400 grams Pastry flour
- salt
Preparation steps
Crack the eggs into a bowl. Mix with the flour, 150 ml (approximately 2/3 cups) hot water. Season with salt. Knead with a wooden spoon or with a dough hook in a mixer to a smooth, thick dough.
To check the consistency, the dough should be elastic, and not tear when pulled.
Fill a wide pot with water to about 4 cm (approximately 1 1/2 inches) below the rim and let it boil. Season with salt.
For cut spaetzle, it is best to use a spaetzle tool, but a trowel will work as well. Wet the board that you are working on. Place a portion of dough on the lower third of the board. Flatten with a spaetzle scraper or trowel and scrape thin, uniform strips of dough into the water. Repeatedly wet the board to that the dough does not stick. Boil the spaetzle and let float to the surface. Skim the spaetzle off with a slotted spoon once it floats.
For squeezed spaetzle, place a portion of dough in a spaetzle press and push long, stringy noodles directly into the boiling water. Cut once cooked with a knife or trowel.
For balled spaetzle, cut and roll the dough into balls. Place directly into the boiling water.
You can also push the dough through a colander.
To serve: Toss with a sauce of choice.
