Spring noodles

Spring noodles

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 638 kcal
, Fat: 27 g
, Carbohydrate: 67 g
, Protein: 26 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

Knöpfli (noodles)

300 g white flour
1 tsp salt
1 organic lemon, used grated zest only
1 ½ dl milk water (1/2 milk, 1/2 water)
3 fresh eggs
salted water, boiling


25 g dried morel mushrooms
2 ½ dl water
a little clarified butter
1 onion, sliced lengthways
3 baby lettuce (approx. 400 g), cut in half lengthways and then across into strips approx. 1 cm wide
½ bunch flat-leaf parsley, roughly chopped
½ tsp salt
a little pepper
4 tbsp crème fraîche
flat-leaf parsley to garnish
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How it's done

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Knöpfli (noodles)

Mix the flour, salt and lemon zest in a bowl and create a hollow in the middle. Combine the milk & water and eggs, pour little by little into the trough, stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Press the dough in batches through a sieve into gently boiling water and allow the Knöpfli to steep until they rise to the surface, remove with a slotted spoon, place in a sieve and drain.


Soften the morels in water for about 15 mins. Drain the morels, retaining the water in which they were softened, set aside. Rinse the morels well, pat dry and halve lengthways if necessary.

Heat the clarified butter in a non-stick frying pan. Sauté the onion, adding the morels and lettuce strips for approx. 2 mins. Pour in the reserved morel water, bring to the boil, stir in the Knöpfli and parsley, gently heat, season and plate up.

Top with the crème fraîche and garnish with parsley.

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