KNOEPFLE (SPAETZLE)
Knoepfle is a Swiss egg noodle that we make every holiday season! It's the perfect side dish and everyone loves them once they taste them.
Provided by Dorothy Kern
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Beat eggs and about 1 cup milk in an electric mixer fitted with the paddle attachment. Add 2 cups flour and mix for a minute, then add the remaining flour. The batter will be very thick. Add about 1 cup more milk and beat until glassy and thick. It's the right consistency when it takes 4-5 seconds to drip off a wooden spoon. If it's too thin, add some additional flour. If it's too thick to drip, add more milk.
- While you're mixing up the dough (or after, it's okay if the dough sits), chop your onions to small dice. Melt butter in a frying pan and cook the onions until translucent, but don't caramelize them. Set aside. (If you don't want to serve with onions, skip this step, but you'll still need the butter.)
- Meanwhile, begin boiling your water. It is best to use a large stock pot that has a nested colander. Once water is boiling, add approximately a cup of batter to the spaetzle press and slowly slide the press back and forth to create your knoepfle. Watch for the knoepfle to float to the top of the water, stir to get any that are stuck on the bottom to float, then boil for an additional one minute (after they are all floating). Strain and place into a large bowl. Bring water back up to a boil between batches.
- Once adding a batch to your serving bowl, add either some of the onions or 2 tablespoons of butter. Stir so they don't stick together.
- Serve with the sauted onions, extra butter, gravy, and Swiss or parmesan cheese.
- These freeze well if you have leftovers.
Nutrition Facts : ServingSize 1 serving, Calories 400 kcal, Carbohydrate 50 g, Protein 11 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 129 mg, Sodium 453 mg, Fiber 1 g, Sugar 3 g
SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)
Homemade spaetzle are quick to prepare and really very good. Serve topped with cheese and/or fried onions...or plain with butter...or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)...or.....
Provided by Artandkitchen
Categories Macaroni And Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a big pot for cooking.
- Meanwhile mix flour, eggs, milk, water and salt together with a blender.
- Let rest 5 to 10 minutes and mix briefly.
- Add salt to the boiling water.
- Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
- When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
- You can prepare colorful spaetzle if you add to the dough:.
- for red some tomato concentrate;.
- for yellow 1 teaspoon turmeric powder;.
- for green 1/2 cup mashed spinach;.
- for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
- And so on....
SWISS CHEESE SPAETZLE
A large portion of Switzerland is highly influenced by German cuisine. Here is a combination of the two! I do recommend that you purchase a spaetzle maker, but you can use a colander or the method listed here. Enjoy!
Provided by Nif_H
Categories German
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot of salted water to a boil.
- Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
- For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
- Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
- Once the dumplings float on the water, take them out as they are done.
- Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
- Season with salt and pepper and sprinkle some parsley on top.
Nutrition Facts : Calories 299.8, Fat 10.6, SaturatedFat 5, Cholesterol 113.8, Sodium 128.4, Carbohydrate 37, Fiber 1.7, Sugar 1.7, Protein 13.1
SPAETZLE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
- Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
- Bake the spaetzle until the cheese is melted, about 30 minutes.
- Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.
KAESE SPAETZLE
A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
Provided by NDBR
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
- Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g
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- In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
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