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Knoepfli / Spaetzli Recipe

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This recipe for Knoepfli / Spaetzli, by , is from The Lehmann Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maya Wenger

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 large eggs
1 tsp salt
3/4 c milk/water mix

Directions:
Directions:
MIx flour and salt together in a bowl. Make a well. Break eggs into flour, then add mild/water mix (I use half/half). Whisk the milk, gradually incorporating the flour. Switch to a wooden spoon and beat the batter til it is smooth. The batter should be goopy, slowly running in a thick mass off the spoon.
Let stand 30 min if you have time. This tenderizes the batter. Then heat a big pot of water til it is alsmost boiling but not quite. Ladle 3/4 c. batter into your Knoepfli gadget or a strainier with large holes (1/4 inch). Press the batter throug the holes into the water. Then stir the water to loosen any knoepfli that are sticking to the bottom of the pot. Let cook for 30 seconds, then lift out of the water with a slotted spoon, and put into a strainer. Repeat until all the batter is used up.
To serve,, heat 2Tbsp butter in a frying pan and add the knoepfli. Turn them in the butter as they heat up again, and brown them as much as you'd like.
Serve with Aromat, tomato sauce, grated cheese, apple sauce...

Number Of Servings:
Number Of Servings:
3 - 4
Personal Notes:
Personal Notes:
If you don't have a knoepfli gadget, you can make the batter thicker, then pour 1/3 to 1/2 c. at a time onto a cutting board, tip the board a bit over the water and cut off slices of the dough as it runs over the edge. This is called Spaetzli.

 

 

 

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