Homemade Spätzle / Knöpfle
Homemade Spätzle / Knöpfle

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, homemade spätzle / knöpfle. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spätzle Mehl gibt es bei eBay! Die Eier in einer Küchenmaschine schaumig schlagen, das Mehl sieben und nach und nach zu den Eiern geben. Das Sprudelwasser hinzufügen, bis ein klebriger, zäher Teig entsteht.

Homemade Spätzle / Knöpfle is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Homemade Spätzle / Knöpfle is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook homemade spätzle / knöpfle using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Spätzle / Knöpfle:
  1. Get 100-120 g flour
  2. Make ready 1 egg
  3. Get 1/4 tsp nutmeg (optional)
  4. Take 1 tsp salt
  5. Take 80 ml sparkling water or cold water (adjust as needed. Can vary greatly depending on flour)

Durch die ausgestanzten Löcher im Hobel wird der Spätzleteig dann gleichmäßig in das siedende Salzwasser geschabt. In der Regel entstehen damit aber eher kurze Spätzle, die Knöpfle heißen. Spätzle [ˈʃpɛtslə] (listen) (Swabian diminutive plural of Spatz, thus literally "little sparrows"), or Knöpfle (diminutive plural of button), also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky, is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol. Entscheidend ist, wie steil Sie den Schaber übers Spätzlebrett führen.

Steps to make Homemade Spätzle / Knöpfle:
  1. In a large bowl, mix all the ingredients.
  2. The batter should be about as thick as a pancake batter. (add more water or flour if you need to adjust).
  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…)
  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.
  5. The resulting spätzle will be kind of unevenly sized and shaped but bigger and fluffier than the colander/tray method.
  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.
  7. With this method you'll get cute, smaller and round spätzle ^^
  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).
  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.
  10. Spätzle are great with sauces, stewed meats, gravies, etc. This photo I served them with a paprika and tomato stew.
  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.
  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: https://cookpad.com/us/recipes/269888

Je steiler, desto kürzer werden die Spätzle. Je flacher, desto länger werden die einzelnen Spätzle. Aber nochmal, egal ob die Spätzle nun lang sind oder kurz und dann wohl eher Knöpfle heißen, wichtig ist nur sie sind frisch und selbst gemacht. Spätzle selber machen ist mit einer Spätzlereibe recht einfach. Mit ihr bekommt man gleichmäßig große Spätzle, man füllt etwas Spätzleteig in den Spätzlehobel und streicht den zähflüssigen Teig mit einem kleinen Spachtel durch die Lochung.

So that’s going to wrap it up for this exceptional food homemade spätzle / knöpfle recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!