Carrot Spaetzle Noodles

1hr 20m
Preparation/cooking time: ca. 50m + Allow to swell: ca. 30m

For 4 people

Nutritional Information

Contains 413 Kcal


  • 200 g white flour
  • 100 g very fine semolina
  • 0.25 tsp. nutmeg
  • 0.75 tsp. salt
  • 1.5 dl carrot juice
  • 3 fresh eggs
  • saltwater, boiling
  • 1 onion, finely chopped
  • 400 g carrots (e.g. Naturaplan organic carrot mix), cut into 3-mm-thick slices
  • 2 tbsp. butter
  • a little pepper
  • 0.5 dl water
  • 2 tbsp. flat-leaf parsley, coarsely chopped

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  • Mix the flour, nutmeg and salt in a bowl and create a hollow in the middle. Combine the carrot juice and eggs, slowly pour into the trough, stirring, then mix with a ladle and beat until the dough turns glossy and starts to bubble. Cover and leave to combine at room temperature for approx. 30 mins. Press the dough in batches through a sieve into the gently boiling salted water. Allow the spaetzle to steep until they rise to the surface, remove with a slotted spoon, drain. Heat the butter in a frying pan, sauté the onion in the butter, add the carrots, sauté for approx. 5 mins., add water and simmer for approx. 2 mins. Add the spaetzle, simmer for about another 3 mins., season. Stir in the parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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