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    You are in: Home / Recipes / Spaetzle - Hungarian Recipe
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    Spaetzle - Hungarian

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    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    Melody's Note:

    Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Mix flour, eggs, and a little salt with water into a paste. Do not beat!
    2. 2
      Drop bit by bit into boiling salted water (the more the better).
    3. 3
      Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
    4. 4
      Cook for 1-2 minutes then strain (and rinse, optional).
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    Nutritional Facts for Spaetzle - Hungarian

    Serving Size: 1 (1401 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2950.5
     
    Calories from Fat 200
    79%
    Total Fat 22.2 g
    34%
    Saturated Fat 5.8 g
    29%
    Cholesterol 634.5 mg
    211%
    Sodium 234.8 mg
    9%
    Total Carbohydrate 573.4 g
    191%
    Dietary Fiber 20.2 g
    81%
    Sugars 3.1 g
    12%
    Protein 96.3 g
    192%
    Detailed Nutrition Values About Nutrition Info

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