Spaetzle Recipe ⤏ Herb Spaetzle

German dumplings jazzed up with a little non-traditional seasoning. After dough is cooked you can either serve with brown gravy or cook in 2 tablespoons of butter with thinly sliced onion.

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons dried basil
• 1 tablespoon onion powder
• salt and ground black pepper to taste
• 5 eggs
• 1 ¾ cups water
• 4 cups water
• 2 tablespoons salt

Cooking Directions

1. Mix flour, basil, and onion powder in a large bowl. Season with salt and black pepper to taste. Make a well in the center of the flour mixture. Whisk eggs and 1 3/4 cups water in another bowl; pour egg mixture into the well and stir until combined. Dough will be thick.
2. Bring 4 cups water and 2 tablespoons salt to a boil in a wide pot. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta is tender, about 1 minutes. Remove pasta with a slotted spoon to a large bowl. Repeat with remaining dough.

Nutrition Facts

• calories370.4
• carbohydrateContent65.7 g
• cholesterolContent155 mg
• fatContent5 g
• fiberContent2.9 g
• proteinContent14.2 g
• saturatedFatContent1.4 g
• sodiumContent2393.4 mg
• sugarContent1 g