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    Herbed Spaetzle

    Average Rating:

     3 Total Reviews

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    • on June 28, 2011

      In 63 years on this planet, I had never eaten Spaetzle (wasn't even sure what it was), much less make it. I will be making up for lost time now. I did the colander method, but I think I am going shopping for a spaetzle maker. The herbs and nutmeg were delicious in this. I am going to try it with fresh sage next time. Very easy recipe. I wasn't sure what the ice water was for (it doesn't say) so just skipped it, as the previous reviewers stated. Served it as a side to Swiss Steak. Made for ZWT 7.

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    • on June 14, 2011

      This was a different way to enjoy egg noodles. We liked the subtle flavor the nutmeg gave them. I used my potato ricer, and skipped the ice water step and drained them in a colander. The spaetzle didn't get crispy when I sauteed it, but it was very good! ZWT7 - Shady Ladies

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    • on July 01, 2010

      Yum! We really enjoyed this tonight with German Meatballs. I made the batter as directed but I didn't put the spaetzle in ice water. Whenever I make it, I just scoop it directly into a frying pan. I also use a spaetzle maker and haven't tried making it any other way, so I personally don't know how well a colander works. Very nice! Made for ZWT6. Thanks Dr. Jenny! :)

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    Nutritional Facts for Herbed Spaetzle

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 283.0
     
    Calories from Fat 108
    38%
    Total Fat 12.0 g
    18%
    Saturated Fat 6.6 g
    33%
    Cholesterol 119.0 mg
    39%
    Sodium 833.6 mg
    34%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.2 g
    1%
    Protein 8.9 g
    17%
    Detailed Nutrition Values About Nutrition Info
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