Total: 55 min. | Active: 25 min.
Nutritional value / people: 327 kcal
, Fat: 6 g
, Carbohydrate: 54 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
100 g flour for making dumplings
¾ tsp salt
1 ½ dl milk water (1/2 milk, 1/2 water)
3 fresh eggs


salted water, boiling
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How it's done

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Mix the flour, semolina and salt in a bowl, make a well in the middle. Combine the milk, water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.


In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water.


As soon as the Spätzli rise to the surface, remove with a slotted spoon and keep warm.

Good to know
Tip: To get Knöpfli press the dough in batches through a sieve into the gently boiling salted water. Allow the Knöpfli to steep until they rise to the surface, remove with a slotted spoon, drain and transfer to a warmed bowl. Stir in the butter, keep warm.

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