Knöpfle: Small round noodles.
Knöpfle are small, round, and dense egg noodles that are a specialty of Swabian cuisine, often considered a variety of Spätzle. Traditionally, the dough is made from eggs, flour, and salt, sometimes with a little water or milk to adjust the consistency. The mixture is then pressed through a Spätzle press or a colander with large holes directly into a pot of boiling water, creating little round dumplings that are cooked until they rise to the surface. Once done, they're often pan-fried with butter until slightly crispy on the outside and served with cheese, rich sauces, or incorporated into savory dishes with meat or vegetables. Knöpfle offers a delightful chewy texture and a comforting, hearty flavor that pairs well with various ingredients.
Introduction:
Delight your palate with this Classic German Egg Spaetzle, a cherished dish straight from Stephans Genusszone’s kitchen! Spaetzle, a traditional German noodle, is known for its simple ingredients and comforting texture. Perfect as a side or main, these tender, egg-rich noodles bring warmth and homeliness to every meal. Follow this authentic recipe to recreate a piece of culinary heritage in your own home.
Ingredients:
- 2 cups of all-purpose flour
- 4 large eggs
- 1/4 cup of water
- 1 1/2 teaspoons of salt, plus extra for boiling water
- Nutmeg (a pinch, for seasoning)
- Cooking oil for frying
- Cold water for cooling the spaetzle
Equipment:
- Mixing bowl
- Whisk or fork
- Spaetzle maker or colander with large holes
- Large pot
- Slotted spoon
- Frying pan
- Sieve or colander
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
1. In a mixing bowl, combine the eggs and 1/4 cup of water. Whisk together until well blended.
2. Gradually add the flour to the egg mixture, stirring constantly to incorporate the flour without forming lumps. Continue to work the flour in gently until you achieve a smooth batter.
3. Vigorously beat the batter until bubbles form, indicating that air has been incorporated. This should take about 2 minutes of strong whisking.
4. Stir in the 1 1/2 teaspoons of salt into the batter, and continue to beat for another 2 minutes or until more bubbles appear.
5. Allow the batter to rest for 10 minutes.
6. While the batter is resting, bring a large pot of salted water to a rolling boil.
7. Give the batter another quick mix, then push it through a spaetzle maker or a colander with large holes directly into the boiling water.
8. When the spaetzle floats to the surface (this indicates that they are cooked), use a slotted spoon to remove them and immediately plunge into cold water to stop the cooking process.
9. Cook the spaetzle in batches. After each batch is cooked and cooled, drain and place on a sieve to remove excess water.
10. Once all spaetzle are cooked, heat some cooking oil in a frying pan over medium heat.
11. Add the spaetzle to the pan and fry until they begin to turn golden-brown.
12. Season the spaetzle in the pan with a pinch of salt and nutmeg to taste.
13. Once nicely browned, remove from heat and serve immediately.
Cooking Tips:
- If you don't have a spaetzle maker, you can use a colander or even a flat cheese grater to achieve similar results.
- Make sure your water is at a rolling boil before adding the spaetzle to ensure they cook evenly.
- Use cold water to halt the cooking process immediately after the spaetzle rise to the surface to prevent them from getting mushy.
This traditional recipe is brought to you by Stephans Genusszone. Be sure to visit their YouTube channel for more delicious inspiration!
#comfortfood #homecooking #germancuisine
YouTube channel - Stephans Genusszone: https://www.youtube.com/@Genusszone
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