Spätzli

Spätzli

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Dough

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

Boil

salted water, boiling
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How it's done

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Dough

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.

Boil

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.

Spätzli

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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