Ingredients20 m servings 370 cals
- 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.
- 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.
Per Serving: 370 calories; 5 g fat; 65.7 g carbohydrates; 14.2 g protein; 155 mg cholesterol; 2393 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was fabulous! I have a go-to spaetzle recipe, but I thought I'd give this version a shot, and I now have a new favorite! It's so flavorful, not to mention much easier to work with, with my ...
We enjoyed it. I cut the portions back to two but used 2 whole eggs. To compensate for more egg I cut the water back to a 1/2 cup. I warmed some butter in a skillet and tossed the spaetzle in th...