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🍽️ Spätzle Pan

482 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put flour, eggs, and salt into a large bowl.
  2. 2. Stir in about 50 milliliters of water vigorously until the batter is smooth.
  3. 3. Add a little more water if necessary.
  4. 4. Bring salted water to a boil in a large pot over high heat.
  5. 5. Moisten one corner of a heat-resistant cutting board with boiling water.
  6. 6. Spread a thin layer of batter onto the wet board.
  7. 7. Scrape thin strips of batter directly into the boiling water using a dough scraper or the back of a large knife.
  8. 8. Cook the spätzle for about 1 minute until they float to the surface.
  9. 9. Remove the spätzle with a slotted spoon.
  10. 10. Shock them immediately in a bowl of cold water.
  11. 11. Let the spätzle drain and set them aside.
  12. 12. Peel the onions and garlic.
  13. 13. Slice the onions and garlic into thin rings.
  14. 14. Pick through the spinach to remove any tough stems.
  15. 15. Wash the spinach and spin it dry.
  16. 16. Clean the mushrooms.
  17. 17. Slice the mushrooms into about 0.5 centimeter thick slices.
  18. 18. Heat olive oil in a pan over medium heat.
  19. 19. Sauté the garlic and onions in it for 2 minutes.
  20. 20. Add the spinach and mushrooms.
  21. 21. Fry everything for another 6 minutes, stirring occasionally.
  22. 22. Add the spätzle.
  23. 23. Fry the spätzle for 5 to 7 minutes.
  24. 24. Season with salt, pepper, and a pinch of freshly grated nutmeg.
  25. 25. Spread the Alpine cheese over the top.
  26. 26. Let the cheese melt with the lid closed for 3 minutes.
  27. 27. Wash the parsley.
  28. 28. Shake the parsley dry.
  29. 29. Finely chop the parsley.
  30. 30. Finally, adjust the flavor of the spätzle pan with lemon juice.
  31. 31. Divide the spätzle pan among 4 plates.
  32. 32. Sprinkle the dish with the chopped parsley.

Nutrition per serving