Low Sodium Traditional German Spatzle
Experience the authentic taste of German comfort food with this Low Sodium Traditional German Spätzle recipe, perfect for those seeking to reduce their sodium intake without compromising on flavor. This dish features a simple yet hearty homemade dough made with all-purpose flour, eggs, and a touch of milk, combined with optional nutmeg for that classic Bavarian flair. The dough is transformed into soft, pillowy noodles by pressing it through a spätzle maker or colander directly into simmering water. Finished with a quick sauté in unsalted butter for a golden touch, each bite is light, fluffy, and utterly satisfying. Garnish with fresh parsley for a vibrant twist and serve as a delightful side dish or a comforting main. Quick to prepare in just 25 minutes and customizable with optional salt substitutes, this recipe is a wholesome take on a beloved European classic. Perfect for family dinners, holiday feasts, or simply indulging your craving for traditional German cuisine!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 0.5 cup Water
- 0.25 cup Milk
- 0.25 teaspoon Salt substitute (optional)
- 0.125 teaspoon Ground nutmeg (optional for a traditional touch)
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (optional, chopped, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, optional salt substitute, and nutmeg.
In a separate bowl, whisk together the eggs, water, and milk until fully combined.
Gradually add the wet ingredients to the flour mixture, stirring constantly with a wooden spoon or spatula until a sticky, thick dough forms. The dough might be slightly elastic, which is normal.
Bring a large pot of water to a boil. Reduce to a gentle simmer.
Using a spätzle maker, large-holed colander, or slotted spoon, press the dough into the simmering water. Work in batches to avoid overcrowding.
Let the spätzle cook for 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a colander to drain.
Repeat with the remaining dough until all spätzle is cooked.
In a large skillet, melt the unsalted butter over medium heat. Add the drained spätzle and sauté for 2-3 minutes until lightly golden and heated through.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.1 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 208 mg | 16% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
