Although making homemade spaetzle may sound intimidating, it's actually quick and easy to make. Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander. Make it a meal: Echo the lemon flavor and serve with Herb & Lemon Roast Chicken. Source: EatingWell Magazine, January/February 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Fill a large pot two-thirds full with lightly salted water and bring to a boil.

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  • Combine flour, lemon zest, baking powder and salt in a large bowl. Whisk together 3/4 cup milk, whole egg and egg white in a large measuring cup. Make a well in the center of the dry ingredients and pour in enough of the egg mixture, stirring with a whisk or fork, to make a smooth batter. (It will resemble thick pancake batter. Add more milk if necessary.)

  • Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a light nutty brown, 30 to 60 seconds. Immediately remove from the heat, stir in lemon juice and set aside.

  • Lightly oil a spaetzle maker or a colander or coat with cooking spray. Place the spaetzle maker (or colander) over the boiling water. Scrape one-third of the batter into the spaetzle maker (or colander) and force it through the holes. Boil the spaetzle until they float to the top, 1 to 2 minutes. Then, scoop them out of the water with a slotted spoon and place in the skillet with the lemon butter. Repeat with the remaining batter.

  • Add parsley and toss the spaetzle in the lemon butter over medium heat until heated through. Season with salt and pepper to taste and serve.

Tips

Make Ahead Tip: Prepare through Step 4. Lift the dumplings from the boiling water and drop them into a large bowl of cold water. Drain and refrigerate, then reheat in the pan at serving time.

Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander.

Nutrition Facts

279 calories; 4.7 g total fat; 2.3 g saturated fat; 54 mg cholesterol; 394 mg sodium. 116 mg potassium; 48.8 g carbohydrates; 1.9 g fiber; 9.1 g protein; 318 IU vitamin a iu; 5 mg vitamin c; 192 mcg folate; 36 mg calcium; 3 mg iron; 18 mg magnesium; 1 mg thiamin;