Swiss Kneffle Swiss Noodles Aka German Spaetzles Recipes

Steps:

• Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
• Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
• Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.

Steps:

• 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!

Steps:

• Heat water in a big pot for cooking.
• Meanwhile mix flour, eggs, milk, water and salt together with a blender.
• Let rest 5 to 10 minutes and mix briefly.
• Add salt to the boiling water.
• Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
• When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
• You can prepare colorful spaetzle if you add to the dough:.
• for red some tomato concentrate;.
• for yellow 1 teaspoon turmeric powder;.
• for green 1/2 cup mashed spinach;.
• for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
• And so on....