Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
855
Calories
30g
Protein
27g
Fat
122g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- NOODLES:
- 2 cup all purpose flour
- 2 large eggs
- Milk to make one cup liquid total
- 1 pinch white pepper
- 1 tsp. Onion Powder
- 1 tsp dill
- 1 tsp. Salt
- 1 pot of boiling water.
- ¼ stick butter
- BREAD CRUMB SEASONING: (Adjust seasonings to taste)
- 1 cup bread crumbs
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ½ tsp dill
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ tsp. Nutmeg
- ½ tsp. Sweet Paprika
- 1 tsp dried parsley
Directions
1
Melt butter in skillet.
2
Blend dry ingredients. Break eggs in measuring cup and add milk to make 1 cup and beat. Fold into mix. Press through Spätzle press boiling water. Skim off noodles when they float; Sauté in skillet.
3
In a food processor blend dredge ingredients except fold in parsley by hand before use.
4
Sprinkle seasoned breadcrumb over sautéd Spätzle and toss.
Recipe sourced from
fandom