Wayne Gisslen

Spaetzle

Preparation info
  • Portions:

    15

    , Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.
  2. Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.
  3. Let the batter stand 1 hour before cooking to relax the gluten.
  4. Set a colander or perforated hotel pan (or a spaetzle machine, if available) over a l

Per serving: Calories, 260; Protein, 7 g; Fat, 15 g (52% cal.); Cholesterol, 120 mg; Carbohydrates, 24 g; Fiber, 1 g; Sodium, 310 mg.