Swiss Kneffle (Swiss Noodles Aka German Spaetzles)

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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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