Soft fresh German egg noodles. Spätzle, literally translasted means “little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minIngredients
Directions
Sift flour, salt and nutmeg together in a bowl.
Pour eggs and ¼ cup water into middle of flour mixture, beat with a wooden spoon.
Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
Cook noodles in the water about 5 minutes or until they rise to the surface.
Lift noodles out and drain on paper towels.
Brown noodles in melted butter (or bacon fat!) over low heat and serve.
Comments
My grandmother made her Knopfle without nutmeg and would insist it must be kneaded by hand until it was "stretchy"... She would then roll out and pour vegetable oil or melted butter and put it over both hands (in the shape of fists) and then she would stretch it and stretch it until it was more thin than paper. She would then lay it out and cut it in long "ribbons" and then roll them up; boil them and then fry them in butter or bacon drippings with onions and spiced bread cubes and sausage. She called it "Schtrudle" (Schtrood-leh) However she would never use nutmeg. Does anyone have a recipie for for something like this? Please email. me at [email protected], Thanks. Barbara _
My grandmother also made Knopfle without nutmeg. Her recipe was a dump and pour method. After she had suffered a stroke I asked her for the recipe and she just laughed so I kept pouring flour into a bowl until she said that looked right and then I went and measured it so I have a recipe of sorts that I've been making for years in the dump and pour method. We always have it with a pork roast.
Recipe: 2 cups flour, 2 eggs, 1 teaspoon salt and 1 cup milk. Mix flour, salt and eggs together. Add about half the milk and mix. Keep adding milk until you get a sticky dough. Bowl water in a 3qt saucepan. When water is boiling take a table knife and begin cutting dough into boiling water. It helps to dip the knife into the boiling water. the knopfle will float to the top when cook. About 5 min if that. Drain and add melted butter. I know there are other ways to cut the dough but this is the one my grandmother and her mother used and I like tradition.
Yes! That is the way Mom made hers
My mom made them the same way. I can still see her in the kitchen cutting the knoeffle's in the water with a knife and dipping the knife in the water. She did it so quick and made them nice and small. I haven't mastered that technique yet!
The way my mom made hers, too! I started cutting it with a kitchen shears. Serve with pork chops, mashed potatoes, gravy and sauerkraut! Eat meal, ever!
We had an old Aunt and a Grandmother who would make the Knopfle to eat with roast pork and sauerkraut.
They made the Knopfle on the table, flour and salt forming a well in the middle for the egg and
Milk, mix gently and fold in all the ingredients.
When it was tacky and formed a ball, it was then cut into strips and dropped into hot, salted water. When they are cooked, about 3 - 5 minutes, they float to the top of the water.
Drain and toss in some butter! Delicious.
I make them like the above comments, but I use a silicone spatula and cut with a butter knife into the boiling water. Dip the knife in the boiling water also. After 5+ minutes I strain, butter, and fry. I also add it to the chicken soup without frying. They are wonderful with leftover pork or beef gravy.