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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings

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

Nutritional Facts

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

Directions

  1. 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.
Originally published as Basil Spaetzle in Taste of Home April/May 1996, p47


Reviews for Basil Spaetzle

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MY REVIEW
jmkasprak 8547
Reviewed Jun. 2, 2012

"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.)"

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