Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough)
Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
all-purpose flour
(4 cups less 1-tbsp) |
|
| 5 | large |
eggs
|
|
| 1 | cup |
water
|
|
|
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
all-purpose flour
(4 cups less 1-tbsp) |
|
| 5 | large |
eggs
|
|
| 237 | ml |
water
|
|
| 1 | x |
salt
|
*
|
Directions
Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water.
As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water.
In olden days, the spaetzle dough was forced through a three- legged sieve, by means of stirring. This resulted in the so- called 'Knoepfle' (little buttons).
Another method:
More common in the Wuertemberg area - is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press.
