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Spaetzle

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By Betty Crocker Kitchens
Updated Feb 3, 2010
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The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.

Spaetzle

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 2 large eggs, beaten
  • 1/4 cup milk or water
  • 1 cup all-purpose flour*
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 tablespoon butter or margarine

Instructions

  • Step 
    1
    Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
  • Step 
    2
    Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Nutrition

120 Calories
4g Total Fat
5g Protein
17g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
135mg
6%
Potassium
60mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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