40minutes
827Calories
37gProtein
3servings
Spätzle dough is flour, egg and water, beaten until it blisters. Scraped from a board or pushed through a press, then layered with cheese. The fried onions are not a garnish, they are the reason.
Ingredients
Forservings
- 300 gPlain flour
- 150 gEggs (3 piece)
- 100 mlMilk
- 200 gEmmental, grated
- 200 gOnions
- 40 gButter
- Nutmeg, salt, pepper, chives
How to make it
- Beat the flour, eggs, milk, salt and nutmeg into a stiff dough and let it rest for ten minutes.
- Fry the onion rings slowly golden in half the butter, twenty minutes.
- Scrape the dough in batches into boiling salted water and lift out the spätzle as they rise.
- In the pan with the rest of the butter, layer them alternately with cheese until it melts, onions and chives on top.
One tip
The dough is right when it tears heavily off the spoon. Too runny gives noodles, not spätzle.
Nutrition per serving
| Calories | 827 |
|---|---|
| Protein | 37 g |
| Fat | 38 g |
| Carbs | 86 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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