Basil Spaetzle Recipe

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My interest in cooking started when I was 10 years old. I like to experiment with recipes and give old standbys a new twist. In this traditional dish, I added fresh basil with delicious results.—Robert Foust, Indianapolis, Indiana

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Basil Spaetzle Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

15 5 20

Ingredients

3 cups all-purpose flour
1/3 cup finely chopped fresh basil leaves
3 teaspoons salt, divided
4 eggs, beaten
1/2 cup cold water
4 quarts water
2 tablespoons butter

Directions

In a bowl, combine flour, basil and 1 teaspoon salt. Stir in eggs and cold water; mix until dough is smooth. In a large kettle, bring water and remaining salt to a boil; reduce heat. With a rubber spatula, press dough through a colander into simmering water. Simmer for 2-3 minutes, stirring gently so spaetzle do not stick together. Drain; toss with butter. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 233 calories, 6 g fat (3 g saturated fat), 114 mg cholesterol, 946 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Basil Spaetzle in Taste of Home April/May 1996, p47

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Basil Spaetzle

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(1-1) of 1 reviews

Reviewed on Jun. 02, 2012 by jmkasprak

I start this review by stating that I've never made spaetzle before. Even though the batter was smooth, it was still fairly thick, so I couldn't get it to go through the colander. I thinned it and kept trying and finally got something that looked like spaetzle. I used some beautiful basil from my herb garden, and was disappointed that the fresh flavor didn't come through. Oh, and what a mess I made of my kitchen! (but that's no so unusual.)