Low FODMAP Spaetzle
My Low FODMAP Spaetzle, aka yummy German-inspired noodles, have a dense, slightly chewy texture that's delicious with low FODMAP gravy or fried in a little butter & topped with chives. #balance.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups gluten-free all-purpose baking flour
- ½ tsp. salt
- ¼ tsp. ground nutmeg
- 4 eggs, beaten
- ⅔ cup water (or lactose-free milk)
- 3 Tbsp. ghee (or butter)
- Minced chives
Instructions
- 1
Fill a large soup pot with water and bring to a gentle boil.
- 2
In a medium bowl, whisk together flour, salt, and nutmeg. Add eggs and water and mix until well-combined. The batter will be thick and kind of sticky.
- 3
Place an empty colander/strainer over a bowl or plate and set aside.
- 4
Spray a spaetzle maker with nonstick cooking spray. Working in batches, load the spaetzle maker with dough and use it to create and drop noodles into the soup pot of water. The noodles will sink to the bottom, but then rise again when they are cooked. Remove the cooked noodles from the water using a slotted spoon and place them into the empty colander/strainer to allow excess water to drip off of the spaetzle. Repeat until all of the batter has been used.
- 5
Serve with your favorite gravy or sauce. Or, heat ghee in a large frying pan over medium-high heat. Add cooked spaetzle and fry until warm. Sprinkle with minced chives and serve warm.