Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts3/4 cup: 233 calories, 6g fat (3g saturated fat), 114mg cholesterol, 946mg sodium, 36g carbohydrate (1g sugars, 1g fiber), 8g protein.
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.)