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Homemade Spätzle / Knöpfle Recipe

Homemade Spätzle / Knöpfle Recipe
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Category : noodles/pasta
Cooking Time : 30 minutes
Serving : 2
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Prepare the ingredients before making Homemade Spätzle / Knöpfle in your home. Then, follow these steps below to serve Homemade Spätzle / Knöpfle for your family or friends.

Ingredients: Homemade Spätzle / Knöpfle

  • 120 g flour (about 1 cup)
  • 1 egg
  • 1/4 tsp nutmeg (optional)
  • 1 tsp salt
  • 80 ml sparkling water or cold water

How to Make Homemade Spätzle / Knöpfle

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Homemade Spätzle / Knöpfle in your home by yourself.

    Step 1
  • In a large bowl, mix all the ingredients.
  • Step 2
  • The batter should be about as thick as a pancake batter. (add more water or flour if you need to adjust).
  • Step 3
  • Bring a large pot of water to boil and add 1 or 2 tsp salt to it. Next I'll introduce 2 ways to make spätzle - one with the cutting board and one with a wide hole colander/tray. (If you have a spätzle press you probably know how to use it...)
  • Step 4
  • CUTTING BOARD METHOD: Place a ladleful of the batter near the edge of you cutting board. Hold it on the edge of the pot over the boiling water and flick off noodle-shaped pieces in to the pot.
  • Step 5
  • The resulting spätzle will be kind of unevenly sized and shaped but bigger and fluffier than the colander/tray method.
  • Step 6
  • WIDE-HOLED COLANDER/TRAY METHOD: If you have a colander or flat tray with wider holes, you can make spätzle with it! Simple hold it over the water and press spoonfuls of the batter into the pot.
  • Step 7
  • With this method you'll get cute, smaller and round spätzle ^^
  • Step 8
  • LAST STEPS: Boil the batter in 3 batches so the pot doesn't get over crowded. When the spätzle float to the top they are finished (usually 2-3 minutes).
  • Step 9
  • Scoop the spätzle out into a bowl of cold water with a strainer in it. This will prevent them from turning into a big clump. Continue cooking the rest of the spätzle. When finished drain and use as desired! Some suggestions below.
  • Step 10
  • Spätzle are great with sauces, stewed meats, gravies, etc. This photo I served them with a paprika and tomato stew.
  • Step 11
  • They are great with creamy sauces, bacon and fish too. In this photo I put some chopped spinach in the batter and served with a creamy mushroom and crabs sauce.
  • Step 12
  • Of course there's the classic Schwäbisch Linsen mit Spätzle too, where a thick lentil stew is served over top the spätzle. See recipe here:
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