Knoepfle Oder Spaetzleteig Basic Spaetzle D
Ingredients| 500 g flour (4 1/2 cups less 1 tbsp) |
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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.
Serves 4.
From: D SCHWAEBISCH KUCHE by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Servings: 4
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