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Recipe Category
Pasta and Other Side Dishes

Specialty of
Swabian (Schwaben)

Number of Servings: 4
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Spinatspätzle   (Spinach Spätzle)

3 1/4 cups All Purpose Flour
2-3 eggs
Salt, Nutmeg
1 cup Water
1/2 lb fresh Spinach


Puree spinach in a food processor.

Sift the flour. Mix in salt, nutmeg, eggs, and pureed spinach. Mix the dough vigorously, adding water, until dough is elastic and bubbles form.

Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.

Bring a large pot of salt water to boil. Reduce heat so that remains hot but stops boiling. Fill a large bowl with cold water

Drop spätzle into hot, salted water. Cook uncovered. As the spätzle begin to rise to the surface of the pot, remove them with a slotted spoon.

Before serving, lightly sautee spätzle in a frying pan with some butter. Serve warm.



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