German · main

Spaetzle

Spaetzle reads richness 7.0, salinity 3.6 and nutty 2.8 on Palate's 0–10 flavor X-ray — a German main, about 1 hr 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 7.0 · Salinity 3.6 · Nutty 2.8 · Umami 2.8 · Warm Spice 2.2 · Sweetness 1.4 · Floral 1.3

What's in it (6)

Time & effort: about 1 hr 16 min (31 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 346.9 kcal, 14.6 g protein, 11.6 g fat, 46.2 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Sift the flour into a bowl and make a well in the center.
  2. Beat the eggs, salt, water and nutmeg and pour a little into the well.
  3. Using a hand held blender with a kneading attachment, mix the liquid into the flour, working outward from the center.
  4. Gradually add the remaining liquid, taking care not to let any lumps form.
  5. Beat the dough until it forms bubbles.
  6. Cut the dough into pieces using a spaetzle grater or a sieve with large holes.
  7. Drop the cut dough into the boiling, salted water, and simmer until the spaetzle floats to the top.
  8. Place the cooked spaetzle in a colander and rinse with cold water.
  9. Melt the butter in a saute pan, toss in the spaetzle and brown in the butter.

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Keep reading: what richness, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.