Swiss Kneffle Swiss Noodles Aka German Spaetzles Recipes

EASY GERMAN SPAETZLE RECIPE

Steps:

• In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
• Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
• Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
• Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
• Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

SWISS KNEFFLE (SWISS NOODLES AKA GERMAN SPAETZLES)

Steps:

• Sift together the flour, salt & baking powder.
• Beat the eggs well.
• Gradually add the flour mixture a little at a time until well mixed. Batter will be stiff.
• Add the milk, a little at a time until batter is smooth. The batter should be the thickness of pancake batter.
• Fill a large kettle with water & bring to a boil. The water should be heavily salted.
• Carefully, tip the bowl over the kettle & using a butter knife, cut the batter into the salted water. (NOTE: You can also press the batter through the holes of a colander with the back of a spoon.).
• Cut or press through a few at a time until they float to the top.
• Remove noodles with a slotted spoon onto an oven-proof platter. (You can keep them warm in a 250° oven until finished.).
• Repeat steps 7 & 8 until batter is all gone.
• When done, pour melted butter over the top. Top with some bread crumbs, if desired. These are great when mixed with sauerkraut, too!
• ENJOY!

KNOEPFLE (SPAETZLE)

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.